Sift the bread flour and cinnamon into a bowl. Add the peanut butter and rub together with your fingertips to create a mixture resembling breadcrumbs. Make a well in the centre of your breadcrumb mix and add the honey and yeast.
In a separate bowl, beat the egg and milk together for about 1 minute. Pour the egg and milk mixture into the well, folding and mixing until a dough is formed. (This could also be done in a stand mixer fitted with a dough hook.)
On a lightly floured surface, knead the dough until smooth and stretchy, then knead in the grated carrot and cranberries. Shape the dough into a ball and place in a bowl. Cover the bowl with a tea towel and leave in a warm place to rise for an hour.
Remove the dough from the bowl and knead it on a floured surface, before shaping into a ball again. Return to the bowl and leave to rise for another 30 minutes.
Meanwhile, preheat the oven to 200°C (fan)/ gas 7 and lightly grease a large baking tray.
Divide the dough into 12 equal pieces. Form the pieces into balls, then flatten into bun shapes and place on the prepared baking tray.
Now for the fun bit! Mix the plain flour with 11⁄2–2 tablespoons water, adding it slowly and stirring in until you have a light dough.
Roll small pieces of the dough into ribbons and create traditional crosses on top of the buns. Or try rolling dots and decorating the buns with paw prints!
Once your masterpieces are ready, pop them in the preheated oven and bake for 12–15 minutes until beautifully golden.
An optional extra touch is to lightly paint the surface of the buns with some honey before they cool, to give the buns a glaze.