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1
Lightly grease a baking pan. Sprinkle yeast over milk in a medium bowl. Let stand for 5 mins, or until foamy.
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2
Sift flour and cinnamon into large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in fruit and sugar.
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3
Whisk egg into milk mixture. Pour over flour mixture. Mix to a soft dough. Turn out onto a lightly floured board. Knead for 10 mins, or until dough is smooth and elastic. Place in lightly greased bowl. Cover with tea towel and set aside in a warm place for 45 mins, or until doubled in size.
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4
Punch dough with fist to release gas. Knead for a few mins. Divide into 16 equal pieces and knead each until smooth. Shape into rounds. Arrange close together on prepared pan. Cover with tea towel and set aside in a warm place for 30 mins, or until doubled in size.
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5
Preheat the oven to 425u00b0F. For the crosses, combine flour and 1/4 cup water in a small bowl until smooth. Pipe crosses onto buns. Bake for 10 mins. Reduce oven temperature to 400u00b0F. Bake for 10-12 mins, until buns sound hollow when tapped.
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6
For the glaze, combine sugar, spice and 1/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Reduce heat to low; simmer for 3-4 mins without stirring. Brush over hot buns. Cool on wire rack. Serve warm with butter.
