In a large mixing bowl, combine warm milk, canola oil, and 1/2 cup of granulated sugar.

Sprinkle active dry yeast over the mixture and let it sit for 10 minutes to activate.

Stir in 4 cups of all-purpose flour until combined. The mixture will be sticky.

Cover the bowl with a tea towel and let it rise in a warm place for 1 hour.

After the dough has risen, add the remaining 1/2 cup of flour, baking powder, baking soda, and salt.

Stir to combine all the ingredients.

Combine the remaining 1/4 cup of sugar and ground cinnamon to make cinnamon sugar. Set aside.

Move the dough to a lightly floured surface and press it to flatten slightly.

Sprinkle a couple of tablespoons of cinnamon sugar and a third of the dried cranberries over the dough.

Fold the dough over on itself and flatten again. Repeat this process two more times, folding the dough in on itself each time.

Divide the dough into 12 equal pieces.

With floured hands, quickly roll each piece into a ball.

Place the dough balls on a baking tray lined with parchment paper, spacing them 1 inch apart.

Cover the tray and allow the buns to rise in a warm place for another hour.

Preheat the oven to 400°F (200°C).

To prepare the paste for the cross topping, mix the flour and water until smoothly combined.

Transfer the paste to a piping bag with a small opening.

Pipe a cross on top of each bun.

Transfer the baking tray to the preheated oven and bake for 20 minutes, or until the buns are golden brown on top.

To prepare the hot glaze, bring sugar and water to a simmer in a saucepan, stirring until the sugar is fully dissolved.

Brush the hot glaze over the hot buns immediately after removing them from the oven.

Let the buns cool completely before serving.