In a stand mixer using the dough hook, combine the flour, sugar, yeast, salt and cinnamon. Add the milk mixture and knead vigorously until the dough starts to form. Gradually add the butter and knead for about 5 minutes. Place on a lightly floured work surface. Add the raisins and apricots. Knead for 1 minute.
Divide the dough into 12 pieces. On a lightly floured work surface, roll the dough into balls with the palm of your hand. Place the dough into the prepared pan. Cover with plastic wrap. Let rise for 2 hours to 2 hours and 30 minutes at room temperature or until the buns have doubled in volume and stick together.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Brush the buns with a small amount of water (see note). Bake for about 25 minutes or until the buns are golden brown. Let cool for 15 minutes.
Glaze
In a bowl, combine the icing sugar and milk.
Spoon the glaze into a pastry bag fitted with a small plain round tip and pipe a cross over each bun. Serve with butter.
Note from Ricardo
Brushing the buns with water yields a smooth crust that will keep its shape during baking.
