Place the flour, cinnamon, yeast, sugar and salt into a large mixing bowl and stir to combine. Rub in the butter with your fingertips, then stir in the pecan nuts and orange zest. Make a well in the centre.
Add the orange juice, egg, and most of the water. Mix to a soft, slightly sticky dough, adding the remaining water if required.
Turn out the dough and knead gently for 5 minutes, until the dough becomes less sticky and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
Turn out, and lightly knead again. Divide the dough into 12 pieces and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel or slip the tray inside a carrier bag Leave in a warm place until doubled in size which should take about 50 minutes.
Preheat the oven to 190℃(170℃ Fan)/375°F /gas mark 5.
To make the crosses
Place the flour into a small bowl and stir in enough water to mix to a soft paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.
Bake for 20 -25 minutes until risen and golden.
Make the glaze
While the hot cross buns are baking, prepare the glaze. Place the sugar, cinnamon and water in a small pan and heat gently stirring until the sugar dissolves.
Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet. Brush the tops with the sugar glaze.
Freeze for up to 2 month. Defrost in the refrigerator overnight and warm in the oven at 180℃ (160℃ fan)/350°F/gas mark 4 for 5 minutes. Nutrition information is approximate and is meant as a guideline only.