Sprinkle yeast over warm milk and let stand. In the bowl of a stand mixer fitted with a dough hook attachment combine flour, sugar, spices and zest, stir to combine. Add eggs and to the yeast mixture and add to the flour. Begin mixing on low speed to combine. If the mixture looks too wet, add more flour. Add salt only after flour has been incorporated. Mix for 5 minutes on medium speed until the dough is smooth and slightly sticky. Remove to a clean, lightly oiled bowl and let rise in a warm place until doubled in volume. When risen, knead the dough gently to remove excess air, and then portion into 2 ounce balls. Roll the balls on the counter or in your hands to round them out and set on a greased cookie sheet at least 2 inches apart. Allow to sit in a warm place to rise again. They will almost double in size. Bake at 350 until golden. When almost cooled combine powdered sugar and just enough cream to turn it into a thick icing when stirred. Dip your buns and allow the icing to set. Add a few drops of red food coloring to the remaining icing, if desired, and with a piping bag, decorate the buns with crosses.