In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, salt, nutmeg, and cinnamon. Mix together until everything is well combined.
Add the unsalted butter and mix until it’s evenly distributed throughout the dough.
Slowly pour in the warmed-up milk and knead for about 10 minutes until a soft, smooth dough forms.
Transfer the dough to a lightly floured surface and knead for an additional 5 minutes, then transfer the dough to a lightly greased bowl. Cover and let it rise for 1 hour.
Once the dough has doubled in size, punch it down and place it on a floured surface. Knead for about 2 minutes and then roll out into an oval-shaped disc that’s about 1/4-inch thick.
Sprinkle the raisins (if using) evenly over the disc, then fold them in half and pinch the edges together to keep them in place.
Cut the dough into 10 equal and place on a greased sheet. Cover with a kitchen and let rise for 30 minutes.
Preheat your oven to 350°F (176°C).
Brush the cross buns with the egg wash and bake for 20-25 minutes or until golden brown.
Serve warm and enjoy!