Place flour, cinnamon, nutmeg, allspice and salt in a large bowl; mix to combine.
Mix 6 tablespoons of cold water and 2 tablespoons golden flax meal in a small bowl until well combined. Let it rest for 5 - 10 minutes to thicken.
Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 -7 minutes, or until foamy. NOTE: If your yeast doesn't go frothy, it means that the yeast is not active, so your buns won't rise.
Add brown sugar, butter, vanilla orange zest, and flaxseed mixture to the yeast mixture. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula.
Add flour and raisins. Beat on medium speed until the dough is smooth, elastic and pulls away from the sides of the bowl, about 4-5 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 tablespoon at a time.
Spritz the top of the dough with a little bit of oil spray and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 90 minutes in a warm place or until the dough is full and puffy. It will double or triple in volume.