1. Proof the yeast first by mixing the yeast and sugar in 1/2 cup warm water. Let the yeast stand for 10 minutes until foamy.
2. Soak 3/4 cup raisins in 1 cup hot water to let the raisins plump up. Set aside. (Remember to drain the raisins before adding to the dough).
3. In a large bowl, whisk together flour, salt, sugar, cinnamon, baking powder and baking soda.
4. In a large pot, heat 1 cup milk until very hot but not boiling. Let the milk rest until warm. Whisk in egg and vegetable oil to the warm milk.
5. Add the dry ingredients, proofed yeast and drained raisins to the milk mixture. Stir until combined. The dough will be wet and sticky.
6. Cover the dough with a towel and place in a warm dark place to rise and double in size, about 1 hour.
7. Turn the dough over to a well floured surface and shape into a ball gently. Since this is gluten free you do not have to knead this dough.
8. Divide the dough into 8 equal parts. Shape each piece into a ball and place on a parchment lined baking sheet. Let the dough rest again until each bun has doubled in size.
9. Preheat oven to 400 degrees F. Bake the buns for 12 - 15 minutes, until nice and golden. Remove and let cool on a cooling rack.

For the Icing:

1. In small bowl combine confectioner's sugar, vanilla, and milk. Whisk vigorously until all the clumps are out. You want the icing nice and thick, but if it's too thick add more milk 1 teaspoon at a time.
2. Transfer the icing to a piping bag and pipe a cross over each bun. Serve and enjoy!