Preheat the oven to 375 degrees F. Grease a 9x13 baking dish with nonstick baking spray.
In the order listed, place these ingredients into the bread machine: water, butter, powdered milk, sugar, 1 whole egg, 1 egg white (set the yolk aside), cinnamon, flour, and yeast. Program using the dough cycle.
Add the dried fruit when prompted to add ingredients. If you don't have that setting, when the cycle is completed, turn the 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 the dough into smooth balls and place them into the prepared baking dish.
Cover and allow to 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 buns in the oven and cook for 20 to 25 minutes until the tops are golden brown. Remove from the oven and allow the buns to cool on a wire rack.
Add the powdered sugar, vanilla, and milk to a large bowl and whisk until smooth.
Add the glaze to a piping bag or storage bag and cut a small hole in the corner.
Squeeze icing parallel and perpendicular over each row of rolls to create crosses.