• Combine flour, yeast, salt, ground cinnamon and ground nutmeg in a large mixing bowl and mix together well
• Next add coconut oil and rub into the dry ingredients with your finger tips
• Then form a well in the center of the dry ingredients and set aside
• Next, mix together the brown sugar and 1 1/4 cup of warm water until the sugar dissolves and set aside
• Then add the raisins, prunes and pineapple juice to a blender and blend until a smooth paste forms
• Next add the sugar and water mixture, followed by the blended dried fruit paste to the mixing bowl with the dry ingredients
• Mix together well combining the wet and dry ingredients to form a soft dough
• You may add a bit more flour to the dough if it is sticky
• Then knead for 5 to 10 minutes until it becomes a smooth ball
• Place the smooth dough ball into a clean and greased mixing bowl, cover with a damp paper towel and set aside in a warm place to allow the dough to rise
• Let the dough rise for 45 minutes or until it doubles in size then turn onto a floured surface and knead for 1 to 2 minutes
• Then separate a small piece of dough, about the size of a tennis ball and set aside
• Next divide the remaining dough into 9 equal pieces
• Knead each of the 9 dough pieces into a tight, round and smooth dough ball or bun
• For the cross element on top of the bun, using your rolling pin roll the tennis ball size piece of dough you set aside earlier into a flat disk
• Then cut the disk into 18 strips, 2 strips per bun
• Next, place the two strips over each bun to make a cross, tucking the ends of the cross under the buns
• Repeat until all 9 buns have crosses
• Then place all of the buns on a greased baking sheet and cover with a kitchen towel
• Let rise for 30 minutes before baking
• While dough is rising, preheat your oven to 350 °F
• When you are ready to bake (after the dough rested for 30 minutes) place the cross buns uncovered into the oven and bake for 25 minutes

Making the syrup

• While the cross buns are baking, make the simple syrup topping by combining ½ cup water, ¼ cup granulated sugar and 1 teaspoon of vanilla essence in a small saucepan on medium heat
• Stir until the sugar crystals dissolve, then bring the solution to a boil
• Continue to boil until the solution reduces to ½ the amount. This should take no more that 5 minutes
• Remove from the heat and set aside.
  

Finishing Touches

• Remove the cross buns from the oven after 25 minutes and allow to cool for 5 to 10 minutes
• Then brush the top of the cross buns with the simple syrup
• Enjoy your cross buns warm or hot if you like