In a large bowl, mix flour, sugar, salt, cinnamon, and mixed spice to form the base for your buns.

In a separate bowl, combine the yeast with warm milk, stirring gently, and let sit until frothy—about 5 minutes.

Once the yeast mixture is ready, combine it with the dry ingredients along with melted butter, the egg, orange zest, vanilla extract, sultanas, and cranberries, stirring until you achieve a soft dough.

Turn this dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm spot for roughly 1 hour or until it doubles in size.

After the rise, punch down the dough to release the air, then divide it into twelve portions, shaping them into balls.

Position the balls in a greased baking dish, letting them rise for an additional 30-40 minutes.

Preheat your oven to 375°F (190°C).

For the crosses, create a paste with plain flour and water, piping it over the risen buns prior to baking.

Bake for 25-30 minutes until they are golden brown.

After baking, prepare the glaze by combining apricot preserves and water over low heat, then brush it onto the buns once they have cooled slightly.