Mix the dried yeast with the teaspoon of sugar. Warm the flour by microwaving for 2 minutes on high. Sift the flour, add salt and powdered cinnamon, then add the yeast/sugar mixture. Bring milk and butter to boil, then add brown sugar and water and allow to cool. Make a well in the centre of the warm flour and add the milk mixture and lightly beaten egg. Mix to form a soft dough, adding a little extra water if necessary. Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Press out into a flat shape and add the fruits and nuts. Roll up and knead a little more until the fruit is mixed in. Return to the bowl, cover with plastic wrap and leave to rise in a warm place for about 1 hour.
Preheat oven to 180 degrees.
Punch the dough down and divide into 16 pieces. Shape into a ball and place them close together on a greased baking tray. Cover with a tea towel and allow to rise in a warm place for 20-30 minutes until they have doubled in size.
Combine cross ingredients to form a smooth paste. Pour it into a freezer bag, tie the top and cut off one corner to form a 3mm opening. Pipe this mixture to form crosses on the buns. Bake the buns in the preheated 180 degree oven for about 20 minutes. Place buns on a wire cooling rack and brush with the glaze.
Bun glaze – combine all ingredients in a small saucepan. Stir over low heat until sugar is dissolved. Bring to the boil. Brush over baked buns while they’re hot.
Note: Gluten flour is a type of flour that is high in gluten, making it ideal for baking. Bread-making flour (available at most supermarkets) is a good gluten flour to buy. Normal plain flour does have some gluten in it, but bread flour has more.