Mix the 4 tbsp of warm water with the 1 tsp of sugar and once the sugar is dissolved, add the yeast. Set aside for about 5-10 minutes or until the yeast has bubbled up.
While the yeast proves, mix the flour, the ¼ cup of sugar, salt, eggs, and butter together. Add the yeast and mix.
Add the milk little by little while kneading the dough. Once all the milk has been added, knead the dough for 5-10 minutes. The dough will start out quite wet but will eventually become elastic and smooth.
Once the dough is smooth, cover the dough with a towel and let it rise for at least an hour or at least doubled in size.
Add the cranberries, pumpkin seeds, and orange zest to the top of the dough and knead in until they are evenly incorporated.
Re-cover the dough with the towel and let the dough rest for another hour.
Fold the dough inwardly until all the air is knocked out from the dough. Roll out the dough into a 2-inch diameter log. Cut the log into 24 evenly sized pieces. Roll each piece into a ball and place on a parchment lined baking sheet, leaving about ½ an inch of room between each piece. Cover the balls and let them rest for about an hour or until they are at least doubled in size.
Preheat the oven to 425 F.
While the buns are resting, mix the flour and water to create the paste. Using a piping bag, pipe the paste across the buns to create a cross.
Bake the buns for 15-20 minutes or until the tops are golden brown. Serve warm with some butter brushed over the tops.