To Use a Bread Machine

• Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
• In the order listed, place these ingredients into the bread machine: water, butter, powdered milk, sugar, 1 whole egg, 1 egg white (yolk reserved,) cinnamon, flour, and yeast. Program using the dough cycle.
• Add the dried fruit when prompted to add ingredients OR when the cycle is completed.
• Turn dough out onto a lightly floured surface and pat flat. Sprinkle with raisins and knead to combine. Cover and allow to rest for ten minutes.
• Divide the dough into twelve equal pieces. Form balls and place into the prepared casserole dish.
• Cover with a tea towel and let the dough rise in a warm place for about one hour or until doubled in size.
• Whisk together the remaining egg yolk and water for the egg wash. Brush evenly over the rolls.
• Place the bread in the oven and bake for 20 to 25 minutes until golden brown. Remove from the oven and allow the bread to cool on a wire rack.

To Use a Stand Mixer

Instead of steps 2 and 3 above:

• Place these ingredients into the bowl of a stand mixer equipped with a dough hook: water, butter, powdered milk, sugar, 1 whole egg, 1 egg white (yolk reserved,) cinnamon, flour, and yeast. Turn mixer on low and allow to knead for 6 to 8 minutes. Add dried fruit and allow to knead for a minute or two more.

To Knead by Hand

Instead of steps 2 and 3 above:

• Place these ingredients into a large mixing bowl: water, butter, powdered milk, sugar, 1 whole egg, 1 egg white (yolk reserved,) cinnamon, flour, and yeast. Use a sturdy wooden spoon to combine ingredients into a shaggy dough. Turn dough out onto a floured surface and knead for about 8 minutes, until dough is soft and smooth. Add dried fruit and knead for a minute or two more.

For the icing:

• Mix the powdered sugar, vanilla, and milk until smooth. Transfer into a piping bag or zip top freezer bag with the corner snipped. Squeeze icing parallel and perpendicular over each row of rolls to create crosses.