Begin by preheating your oven to 425°F (220°C) and preparing your dough. Combine 3⅓ cups bread flour with 1 tsp salt in a large bowl, then rub in 4 tbsp butter and 1 × ¼oz (7g) package fast-acting dried yeast.
Stir in 2 tbsp granulated sugar, then create a well in the center and pour in about ¾ cup lukewarm milk and 1 beaten extra-large egg. Mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead thoroughly until smooth and elastic—this typically takes 8-10 minutes.
Shape the dough into a round, place it in a lightly oiled bowl, cover with oiled plastic wrap, and allow it to rise in a warm location for 1–1½ hours until it has doubled in size.
While the dough rises, prepare the filling by creaming 4 tbsp butter with 2 tbsp light brown sugar until well combined. In a separate bowl, mix together ⅓ cup golden raisins, ⅓ cup currants, the grated zest of 1 orange, and 1 tsp pumpkin pie spice.
Once the dough has risen, knock it back with your fists, knead for 2–3 minutes, and roll it out into a 12in (30cm) square. Dot the dough with the butter mixture, fold it in half, then roll it out again into another 12in (30cm) square. Sprinkle the fruit mixture evenly over the dough and roll it up tightly into a log.
Cut the rolled dough into 12 equal pieces and arrange them cut-side up in a lightly oiled 7 × 11in (18 × 28cm) roasting pan. Cover with oiled plastic wrap and let them rise in a warm place for about 30 minutes until the pieces are touching.
Bake for 20–25 minutes, loosely covering with foil after about 15 minutes to prevent excessive browning. Once baked, transfer the buns to a wire rack. Warm ¼ cup honey in a small pan and brush it over the buns to glaze. Serve the buns warm, pulling them apart gently to reveal the spiral of spiced fruit filling inside.
