Method

• 1.
  Melt butter in a small saucepan over medium heat, then add milk and warm through. Remove from the heat and whisk in egg to combine. Set aside.
• 2.
  Combine flour, sugar, yeast, vanilla, cinnamon, and 1 tsp salt flakes in a stand mixer with the dough hook. Gradually add the warm milk mixture and knead on medium speed until combined. Increase speed to medium-high and knead for a further 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes- 1 hour until doubled in size.
• 3.
  Meanwhile, preheat oven to 180°C. Grease a large baking tray and line with baking paper.
• 4.
  Knock back the dough and turn out onto a floured surface. Divide into 12 even pieces. Roll each piece into a smooth ball and place on prepared tray, leaving 2-3cm between each ball. Cover loosely with a clean tea towel and stand for 30 minutes or until risen by half.
• 5.
  To make the piping, combine extra 2 tbs milk, 1/4 cup (35g) flour and 1 tbs water in a small bowl and mix until smooth. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun, then bake for 20-30 minutes until the buns are golden and sound hollow when tapped. Transfer to a wire rack to cool slightly.
• 6.
  For the passionfruit glaze, combine ingredients in a bowl and brush over cooled buns, to serve.