Place the yeast, and the milk in a large bowl and set aside until the mixture starts to foam, +- 5 minutes.
Add the, sugar, flour, spices, butter, egg, sultanas and to the yeast mixture and mix until a sticky dough forms.
Knead the dough on a lightly floured surface until elastic, +- 8 minutes.
Place in a lightly oiled bowl, cover with clingwrap and set aside in a warm place until double in size, +- 1 hour.
Divide the dough into 20x70g pieces and roll into buns.
Arrange the buns in a circle on a lightly greased baking tray lined with baking paper, snugly fitting each other. Cover with a damp cloth and set aside in a warm place until well risen, +- 30 minutes.
Preheat oven to 200°C. Bake for 35-40 minutes or until golden and springy to touch.
Combine the sugar and milk for the glaze in a medium saucepan bring to a boil for 1-2 minutes, remove from the heat and allow to cool slightly.
Brush the buns with the glaze as soon as it comes out of the oven.
To make the icing: Combine the ingredients in a small bowl and whisk together using a small whisk until the mixture is glossy and thick. Drizzle the icing over the hot cross buns once they have cooled completely and serve
