Place butter, milk and honey in a small saucepan. Warm through over low heat until the butter is melted. Set aside until lukewarm.
Place the yeast, ½ tbsp sugar and water in a small bowl. Leave for 5 minutes or until frothy.
Place flour, salt, spice, sugar, pecans, fruit and peel in a large bowl. Combine. Stir in the milk and yeast mixtures. Stir to make rough dough, turn dough out onto a clean, lightly floured surface and knead until smooth. Return to the bowl.
Cover with plastic wrap and leave to prove for 1 hour or until the dough has doubled in size. This time may vary depending on the temperature.
Line a square cake tin or baking dish with oven proof baking paper. Set aside.
Turn dough out onto a clean, lightly floured surface and knead until smooth. The dough should be soft and pliable. Using a dough divider or blunt knife, divide the dough into pieces, each weighing approximately 70g. Shape each piece into a smooth ball. Place balls, sitting snuggly together, seam side down into the cake tin or baking dish.
Leave to prove for 1 hour or until the buns have doubled in size.
Preheat oven to 220°C. Place fruit buns in the oven and cook for 25-30 minutes or until cooked through and golden.
For the crosses: combine 75 g self-raising flour, 2 tbsp caster sugar, 1 tsp cooking oil (such as sunflower oil) and 1/3 cup milk in a bowl to form a thick paste. Pipe crosses onto the buns prior to baking.
Buns can be glazed immediately after baking. Using a pastry brush glaze with 1/3 cup of warmed honey.
Serve warm or at room temperature or split and toasted.