Combine the yeast, sugar and milk then whisk until well combined. Cover and stand in a warm place for 10 minutes or until frothy.
Sift the flour and cinnamon into a large bowl then rub in the butter. Stir in the yeast mixture, egg, water and fruit, gently knead to combine then rest in a warm spot until almost doubled in size; about 1 hour.
Place the dough on a floured surface and knead for 5 minutes or until smooth and elastic. Divide the dough up into 16 equal pieces and knead into balls. Place the balls into a greased 23cm cake tin then leave in a warm place to rise for 20 minutes.
Combine the flour paste ingredients, mixing until smooth. Transfer to a piping bag fitted with a small plain round tube and pipe crosses onto the buns. Move to a preheated oven at 220 degrees C and cook for 10 minutes, then drop the temperature to 180 degrees C and cook for a further 15 minutes.
Remove the cooked buns from the oven and transfer to a wire rack, immediately brush with warmed and strained apricot jam. Serve warm with butter.