In a large bowl, combine currants and 1 ¼ cups warm no-pulp orange juice. Cover.
In the bowl of a large stand mixer, fitted with the paddle attachment, mix 5 cups flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice.
Combine milk and butter in a sauce pan or microwave safe bowl. Heat until warm (120°-130°F), stirring constantly. Add to flour-yeast mixture. Add orange juice and eggs. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Beat 3 minutes at medium high speed.
Switch to the dough hook, on low speed gradually add 3 cups flour, add more or less as necessary flour to form a soft dough. Scrape down dough from sides of bowl. (If you don't have a large stand mixer, you may have to mix the remaining flour in by hand.)
Mix in drained currants and orange zest. Knead until smooth, about 8 minutes, adding up to ½ cup more flour if needed. Dough should not be sticky.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm place until doubled in size, about 1 ½ hours.
Preheat oven to 375° F. Line a 15-inch round pizza pan or stone with parchment paper, and spray with cooking spray.
Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 18 pieces, and roll each piece into a ball. Arrange balls on prepared pan in a circular pattern, leaving a little space between pieces. Cover and let stand in a warm place until puffed and rolls are touching, about 25 minutes. (Rolls will rise to edge of pizza stone but will not spill over during baking.
Prepare egg wash: In a small bowl, whisk together 1 tablespoon milk and 1 egg. Brush top of rolls with egg wash.
Prepare Hot Cross Paste: In a medium bowl, stir together 1 ½ cups flour and orange blossom water. Add ½ cup water, 2 tablespoons at a time, until a thick paste forms. Use a pastry bag fitted with a Wilton #10 tip, pipe paste over tops of buns to form a cross pattern.
Baked until golden brown, about 25 minutes.
Prepare Honey Orange Glaze: In a small saucepan, bring honey and orange juice to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring constantly, until slightly thickened, about 2 minutes. Let cool completely.
Brush warm rolls with Honey-Orange Glaze.