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Mix bun ingredients together for 10 minutes without fruit and spices, then add them and stir slowly for two minutes.
Leave to rest for 30 minutes.
Divide and roll the dough into 90–100g individual balls.
Place them on a lined baking tray leaving about 1.5 to 2 centimetres between the dough.
Combine the piping mix mixture and spoon it into a piping bag.
The buns are ready to be piped and baked when the dough springs back to its original shape within a few seconds of gently pushing the top of a bun with your finger.
When this is the case, pipe crosses on the bun.
Preheat your oven and when ready, bake at 225 degrees for 22 minutes.
While cooking, make the glaze by melting sugar and the cinnamon into the water on low heat.
Glaze the buns when they come straight out of the oven.
Smother with butter and enjoy.