Place the raisins in a small bowl and cover with warm water, letting them soak for 10 minutes to plump up while you gather and measure all other ingredients. Bring the milk to a lukewarm temperature (around 100°F–110°F) by gently heating it, then set it aside. Measure out all dry ingredients (flour, sugar, salt, cinnamon, and pumpkin pie spice) and have your softened butter, active sourdough starter, egg, and vanilla extract ready at room temperature. This prep work ensures everything moves smoothly once you begin mixing.

Combine the flour, sugar, and salt in a large mixing bowl and whisk together to evenly distribute the salt, which will help strengthen the gluten network. Add the softened butter and mix with your hands or a wooden spoon until the mixture resembles coarse breadcrumbs. Pour in the lukewarm milk, sourdough starter, and egg, then mix for about 1 minute until all the flour is hydrated and a shaggy dough ball forms. Cover the bowl with a damp towel and let rest for 30 minutes at room temperature—this autolyse period allows the flour to fully absorb water and develop gluten without additional mixing.

Drain the soaked raisins thoroughly and toss them with the vanilla extract in a small bowl. After the 30-minute rest, add the raisin mixture along with the cinnamon and pumpkin pie spice to the dough. Using a stand mixer fitted with a dough hook, mix on medium speed for 8 minutes, which fully develops the gluten and ensures the spices and raisins are evenly distributed throughout. I always use King Arthur flour because it develops a superior gluten structure that gives these buns their characteristic light, airy crumb.

Transfer the dough from Step 3 to a clean bowl, cover tightly with plastic wrap or a damp towel, and let it rise in a cool environment (around 68°F) for 12–18 hours. This long, cold fermentation develops deep sourdough flavor and makes the dough easier to shape. If your kitchen is warmer, aim for the shorter timeframe; if cooler, use the longer timeframe. The dough should roughly double in size and have a pleasant sour aroma when ready.

Grease a 9x13 inch baking pan (or similar) lightly with butter. Turn the fermented dough onto a lightly floured surface and divide it into 12 equal pieces using a bench scraper or knife. Shape each piece into a tight ball by gently pulling the dough toward you and rotating it, creating surface tension that helps the buns rise evenly. Arrange the shaped buns in the greased pan in a 3x4 grid, cover loosely with a damp towel or plastic wrap, and let them rise at room temperature for 2–3 hours until they've roughly doubled in size and are touching each other slightly. They should feel puffy but still have a slight spring when gently pressed.

Preheat your oven to 400°F about 15 minutes before the buns finish their second rise. Once the buns have risen properly, place the pan in the hot oven, then immediately reduce the temperature to 350°F. This technique gives the buns an initial burst of oven spring before the heat moderates, resulting in a beautiful golden crust. Bake for 28–30 minutes until the tops are deep golden brown and the buns sound hollow when tapped on the bottom.

While the buns bake, warm the apricot jam with 1 tablespoon of water in a small saucepan over low heat, stirring until smooth—I prefer Bonne Maman jam because it has a smoother, less chunky texture that pipes beautifully. As soon as the buns come out of the oven, brush them generously with the warm jam glaze while they're still hot, which helps it set into a glossy finish. For the icing, whip together the cream cheese, unsalted butter, sifted powdered sugar, and half-n-half in a bowl until smooth and pipeable. Once the buns have cooled to room temperature, transfer the icing to a piping bag fitted with a small round or cross tip, and pipe a cross on top of each bun. Serve at room temperature.