Warm the milk and butter in a small saucepan until the butter is melted, then let sit until it's lukewarm.  

In the large bowl of a stand mixer, stir the flour and salt together, then add the yeast.  Pour the lukewarm melted butter/milk mixture into the flour mixture, and start to combine.  Add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.

Tip the dough onto a VERY lightly-floured work surface and knead well for five minutes, until the dough is smooth and elastic.  Place the dough into a lightly-oiled bowl and cover tightly with plastic wrap (or a damp tea towel), then leave to rise for an hour or until doubled in size.

Once the dough has finished rising, punch it down and tip it out onto a lightly-floured surface.  Roll it into a rectangle about 12 inches by 8 inches (or 30x20 cm). I'd even go a little longer if you can.  Brush all over with melted butter, leaving half an inch on all sides of the dough.

In a medium bowl, stir together the dried cranberries, golden raisins, chopped apricots, brown sugar, cinnamon, orange zest, bourbon, and vanilla.  

Spread the fruit mixture over the dough, leaving the same border.

Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb.  Starting on the opposite long side of the dough, gently roll it towards you, keeping the roll tight (you'll have to be careful with it as you start the roll). 

With a sharp knife or cutter tool, cut the log into thick rounds (about 1.5 inches or about 4cm, or even a little more).  Grease a deep roasting tin or 9x13 pan thoroughly with butter and place the rounds in the pan, cut-side up.  Leave about half an inch of space between each, as they'll expand on their second rise and touch.

Leave to rise for about 30 minutes in a warm place.  Preheat oven to 375 F regular or 355 F convection (190/170 C).

Bake for 20-25 minutes, until golden-brown.  Start checking after 15 minutes and cover with foil if the buns are getting too brown.

Once done, remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.

Melt the jam in a small saucepan (or bowl in the microwave) with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.

Mix together the icing sugar, orange zest and some of the juice.  Stir together and add more juice until the thickness is correct. Drizzle the icing over the cooled buns and allow to set before serving.