To make the dough put all the ingredients in a bowl, keeping back 35ml of water. Stir it with your hands then slowly add the rest of the water if needed to make a dough and knead in the bowl for four minutes. I found this dough to be too wet to work with with all the water added so I had to add extra flour (I estimate around 50g). I would recommend adding this extra bit of water very carefully.
Turn the dough out onto a lightly floured work surface and knead well for ten minutes until it is smooth and elastic. Put the dough into a clean, lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for an hour.
Preheat the oven to 220°C. Divide the dough into 12 equal pieces (you can tell from the photos that I did this in a rush and my pieces weren't very equal!), roll into balls then shape into fingers, measuring 12-13cm long. Put them on a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. Bake in the oven for 10 minutes then set aside to cool.
To make the icing sift the cinnamon and icing sugar together into a bowl and gradually stir in the water until you have a thick paste. Dip the top of the iced buns into the icing, then leave to set.
To make the jam (you can do this in advance) put all the ingredients together into a saucepan. Cook on a low heat for two minutes, then bring to the boil. Keep the pan bubbling away for 20-30 minutes until it thickens. In theory it's meant to reach a temperature of 104°C, or setting point, which mine didn't - but it was thick enough for the purposes of this recipe. Fish out the whole spices and leave to cool completely before cutting the iced buns in half and spreading or piping in the centre. NB: there was about twice as much jam as I needed, you could either spread it thicker or use up the rest on toast!