• Lightly grease an 8-inch (20 cm) square or round baking pan and line with parchment paper

Make the dough

• Combine all purpose flour, white granulated sugar, baking powder and salt in a large bowl then add the butter.
• Use your fingertips or a fork to mix the butter into the flour mixture.
• Pour in the milk and use a spatula or hands to form a soft dough.
• Turn out onto a well-floured surface and shape the dough with your hands to form approximately an 8 × 12-inch (20 × 30 cm) rectangle.

  Avoid using a rolling pin, as it can compress the dough too firmly and make the rolls less tender.

Filling

• Spread store bought or homemade lemon curd on top of the dough in an even layer.
• Sprinkle the raisins or cranberries (if using) Feel free to omit them if you don't like raisins or cranberries

Preheat the oven

• Preheat oven now to 350°F (175°C). If using convection, reduce to 325°F (160°C).

Shape

• Starting with the longer edge, gently roll the dough into a long and tight roll.
• Cut the roll into 9 pieces, each about 1½ inches (4cm) thick. Carefully transfer them to the baking sheet and gently press them down a little.

Bake

• Bake for 15 minutes, then turn the baking sheet around in the oven and bake for a further 10 to 15 minutes until golden brown.
• After removing the buns from the oven, leave them in the pan and cover loosely for about 10 minutes to trap steam and keep them soft.

Make the glaze

• Add powdered sugar and hot water or milk in a small bowl. Whisk until thick and smooth.
• Adjust the consistency as needed: add a little more hot water for a thinner glaze, or a bit more powdered sugar for a thicker glaze.
• While the buns are still warm, spread or drizzle the glaze over each bun. The warmth helps it soak in.
• Finish by adding a whole or halved maraschino (glacé) cherry on top of each bun.

Storage

• At room temperature: For up to 1 day in an airtight container
• Refrigerate: For up to three days in an airtight container.

Reheating

• Microwave: Cover with a damp paper towel and heat for 20–25 seconds (1 roll) or in 30-second bursts for multiple rolls until warmed through.
• Air fryer: Warm at 325–350°F (160–180°C) for 2–3 minutes until heated through.