Mix the milk, yeast and sugar in a jug. Set this aside in a warm place for about 20 minutes until the surface is covered with froth. Whisk again and use immediately.

While the yeast is activating, mix together the flour and salt in a large bowl. Tip in the butter and rub in until the mixture resembles breadcrumbs and there are no large clumps of butter remaining.

Make a well in the middle of the dry ingredients. Pour in the frothy milk mixture and the yogurt. Gradually incorporate all the flour, bringing the dough together into a ball. Knead, using a stand mixer or by hand, until the dough is soft and smooth. This will take about 5-10 minutes with a stand mixer or 10-15 minutes if done by hand. Shape into a smooth ball.

Lightly dust a large bowl with some flour. Place the ball of dough in the bowl and cover with cling film. Place the bowl in a warm place (I use my proving drawer) for the dough to double in size. This can take anything from 40 minutes to a couple of hours, depending on how warm the space is.

While the dough is proving, prepare the filling ingredients. In a small bowl, soften the butter so it is easily spreadable. Separately, stir together the brown sugar and cinnamon.

Once the dough has doubled in size, punch it down and knead a little to smoothen again. Dust a work surface with a little flour, then roll the dough out into a rectangle about 1.5 cm thick.

Spread the butter evenly all over the rolled out dough. Sprinkle the cinnamon sugar evenly over the butter, then scatter over the dried fruit.

Starting from one long side of the rectangle, roll the dough into a spiral, encompassing the filling within the log. Let the log rest with the seam underneath and press the two ends towards the centre. Use a length of floss to cut the log into twelve spirals using this method: cut the whole log in half, then each half into two again to get four equally sized logs. Cut each of these smaller logs into three to make a total of twelve.

Place each of the twelve spirals into the oven safe dish, spiral side up. Cover loosely with a tea towel and leave to prove until doubled in size.

Once the rolls have doubled in size, preheat the oven to 180C/350F. Optional: brush the rolls with a little beaten egg before baking. This will give them a beautiful golden colour on top. Bake the rolls for 20-25 minutes until golden brown.

While the cinnamon rolls are baking, make the cream cheese cinnamon rolls frosting. Simply place all the ingredients together in a bowl and mix until smooth. Spoon into a piping bag and snip a small hole in the end of the bag. Set aside until required.

Once the cinnamon rolls are baked, allow them to cool completely before piping on the crosses. Pipe lines down the middle of the rolls and then across them to make the signature hot cross bun cross, then serve and enjoy!