FOR THE DOUGH:
1/2 cup milk
3 tablespoons butter
1/2 cup granulated sugar
1/2 cup cold water
1 large egg
1-1/2 tablespoons instant or bread machine yeast
3 cups flour, plus more for dusting
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup driedcranberries
FOR THE EGG WASH:
1 large egg
1 teaspoon water
FOR THE ICING:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons milk
In a large bowl, mix the yeast, flour, salt, cinnamon, and currants. Add the milk mixture and stir with a wooden spoon or dough whisk until the dough forms a lumpy, sticky mass.
Turn out the dough onto a floured surface and knead the dough until it's smooth and elastic, about 3 to 4 minutes (see Kneading Know-how). If the dough is too sticky, you can add more flour as you go. Return the dough to the bowl, cover it with plastic wrap, and let it rise at room temperature until it has doubled in bulk, about 1 1/2 to 2 hours.
Punch down the dough in the bowl, then transfer it to a floured surface. Cover the dough and let it rest 10 minutes more.
Line a small cookie sheet with parchment paper. To form rolls, divide the dough into 12 pieces and shape each piece into a ball. Place the balls about 1 inch apart on the pan. Cover the rolls with a tea towel and let them rise at room temperature until they have doubled in bulk, about 45 minutes. Twenty minutes before baking, heat the oven to 375°.
Make the egg wash by whisking together the egg and water in a small bowl. Brush the top of each roll with the wash.
Bake the rolls until brown, about 20 minutes. Transfer them to a wire rack to cool.
In a small bowl, make the icing by whisking together the confectioners' sugar, vanilla, and milk until smooth. Spoon the icing into a ziplock bag. Snip a corner from the bag and squeeze an icing cross onto each bun. Makes 12 buns.