In the bowl of a stand mixer fitted with a dough hook, combine warm milk, yeast and 1 tsp sugar. Let stand for 5-10 minutes until frothy and yeast has bloomed. Add vanilla.
To the bowl add flour, ¾ cup sugar, cinnamon, salt and allspice. Turn on mixer on low speed mixing just until combined. Add eggs, mix for 5 minutes on medium speed scraping down the sides of the bowl as needed.
To the bowl add softened butter, raisins and candied orange peel. Mix thoroughly on medium speed for 3-5 minutes or until the dough is smooth, elastic and pulls away from the sides of the bowl. (If it still seems wet, add additional flour 1 Tbsp at a time)
Transfer the dough to a greased bowl, cover with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
After 1 hour, punch down dough. Transfer dough to a lightly floured surface and let rest for 10 minutes.
Divide dough shaping into 12 equal balls. Place into a greased 13 x 9 inch pan. (4 rows of 3) Cover and let rise in a warm place until doubled, about 40-45 minutes.
Preheat oven to 375°F. Uncover rolls. Brush rolls all over with beaten egg wash
Cross: In a small bowl, mix together flour, sugar, vanilla and enough milk to make a paste that's thin enough to pipe. (Don't make it too thick or it will run when baking) Using a ziploc bag with the corner snipped or a pastry bag fitted with a round tip to pipe crosses over the centers of each bun.
Bake for 20-25 minutes or until lightly golden brown. Melt jam in the microwave and brush all over rolls after baking to give them a shine. (optional)
Serve warm with butter and orange or apricot jam.