Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing, making them the perfect morning treat for Christmas Day.

Makes 9

• 500g strong white flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 300ml milk
• 40g unsalted butter, softened at room temperature
• 1 egg
• Vegetable oil, for greasing

For the filling

• 25g unsalted butter, melted
• 75g soft brown sugar
• 2tsp ground cinnamon
• 100g dried cranberries
• 100g chopped dried apricot

For the glaze

• 50g caster sugar

For the lemon icing

• Zest of a lemon
• 200g icing sugar

1   Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).

2   Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.

3   Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for one hour or until doubled in size. Lightly grease a baking sheet and set aside.

4   For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.

5   Roll up the dough into a tight cylinder, cut into nine 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 minutes.

6   Heat oven to 190°C/170°C fan/gas mark 5. Bake the buns for 20-25 minutes or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.

7   Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.