Found this and cannot wait to try them:

Honey-soaked hot cross buns

Ingredients for buns:
1 package of dry yeast
1/4 cup warm water plus 2 tablespoons of water
3/4 cup of milk
½ cup of butter (one stick)
2 tablespoons of honey, plus more for glazing
1 teaspoon of salt
½ teaspoon of cinnamon
½ teaspoon of nutmeg
3 eggs
2/3 cup raisins or currants
4 cups of flour (plus more if dough is too wet)

Ingredients for frosting:
1 cup confectioner sugar
2 tablespoons of water
1 tablespoon of honey

Method:
Combine dry yeast and 1/4 cup warm water.
Warm over low the milk, butter, salt and 2 tablespoons of honey until the butter has melted. (Do not let it come to a boil!) Add to yeast mixture.

Whisk in cinnamon, nutmeg and eggs into the mixture. Add 2/3 cup raisins and slowly add the flour, one cup at a time.

Knead on a lightly floured surface for five minutes until the dough is smooth and resilient.

Let rise covered in greased bowl until double.Then punch down the dough and divide into 24 balls and place, sides touching, in a greased and floured 13x9x2 pan and let rise again. With a sharp knife, cut crosses into each bun.

Bake at 375 for 15 minutes.

Glaze with honey (as much or as little as you like) and bake five minutes more. Meanwhile, stir together the confectioner sugar, the honey and the two tablespoons of water to make the frosting. When you take the buns out of the oven, cool for 10 minutes, then cross each bun with the frosting.

Makes 24
(Notes: You can substitute the raisins or currants with dried blueberries, cherries or even chocolate chips. Chopped nuts also make a tasty addition. I also like to add lemon zest and a bit of vanilla to the frosting.

Go here for pictures and commentary: http://homesicktexan.blogspot……-buns.html

We tried them, and they are wonderful!  I used 1 cup of fresh ground wheat (a soft white wheat, because that was what was left over from the quick mix.  A hard wheat would have been better.)  And the cinnamon is hiding somewhere and would NOT show itself.  The nutmeg alone was great, and we may leave out the cinnamon from now on.

I did use golden raisins, just because.  Wondered about adding them at the beginning of the process, but it turned out fine.  They seemed to plump up as things went along.  This is a very sticky dough.  Ended up using quite a bit more than 4 cups of flour (it was a very humid) and will try to reduce that somewhat next time.