Activate yeast by sprinkling it over warmed milk in a bowl and letting it stand until foamy.

Sift flour and cinnamon into a large bowl.

Rub butter into the flour mixture until it resembles breadcrumbs.

Stir in dried fruit and sugar.

Whisk egg into the milk mixture.

Pour the milk mixture over the flour mixture and mix to form a soft dough.

Turn the dough onto a floured board and knead until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise until doubled in size.

Grease a baking pan.

Punch down the dough and knead briefly.

Divide the dough into 16 pieces.

Shape each piece into a round bun.

Place the buns on the prepared pan, cover, and let rise until doubled.

Preheat oven to 425°F (220°C).

Make crosses by mixing flour and water into a smooth paste.

Pipe crosses onto the buns.

Bake for 10 minutes, then reduce oven to 400°F (200°C) and bake for another 10 minutes.

Make glaze by combining sugar, spice, and water in a saucepan and boiling until sugar dissolves.

Simmer the glaze for 1-2 minutes.

Brush the hot buns with the glaze.

Transfer the buns to a wire rack to cool.