1. Preheat oven to 190/170 fan.
2. Add the flour, yeast, sugar, salt and 1 tsp cinnamon into a large bowl.
3. Melt the butter and allow to cool a little before mixing in with the egg, warm milk and water, stir.
4. Using the dough hooks on the handmixer, slowly pour the liquid into the dry mix to form a dough, knead for a few minutes to a smooth looking dough make a ball.
5. Cover the bowl with cling film and allow to rise in a warm place for an hour or doubled in size.
6. Lightly flour a work surface, knock back the dough and use your hands to stretch the dough, then use a rolling pin to make a large rectangle.
7. Combine the 75g of Castor sugar and Tbsp of cinnamon together.
8. Spread the mixed fruit over and around the dough and then sprinkle the cinnamon sugar all over the dough.
9. Take the long side and start to roll the dough into a very long cigar right up to the other side.
10. Cut off the straggly ends, then measure 12-14 even pieces and cut through.
11. Grease a square oven proof baking dish and place each bun on leaving a 1" gap between each bun.
12. Cover the buns with cling film and allow to rise in a warm place until doubled in size.
13. When risen, brush with a little mik or egg wash and place in the oven for 10-15 minutes.
14. Make up the lemon glaze by mixing the juice of one lemon and 100g icing sugar to form a paste.
15. Allow the buns to cool a little before drizzling over the lemon glaze.

Top tips.....

Make this vegan by using plant butter, NO egg and using oat milk or a vegan alternative.

Use up any soaked fruit from xmas into these buns for a delicious rich taste.

If you need to add a little more water to form the dough, then do so.

Make these in a muffin tin, remember to grease the tin first, remove and place into muffin cases before adding the lemon glaze.