Pre-heat oven at 190°C/fan 170°C/gas mark 5. Tear apart the hot cross buns into small chunks onto a baking sheet and pour over the melted butter and sugar. Bake for 10-12 minutes until golden, giving a shake up half way through.
In a large bowl, mix together the honey, oil and vanilla. Add the orange zest, seeds, nuts, oats, and cinnamon. Mix well so everything is evenly coated.
Once the hot cross bun pieces are toasted, remove the tray from the oven and add the honey mixture to the tray.
Pack the whole mixture tightly into the tray. Place the baking sheet back in the oven for another 10-15 minutes, baking until it looks and smells slightly toasted.
Once out of the oven, leave to cool then use a spatula to break apart the granola, leaving the pieces as big or small as you would like. Now you can add the fruit to your mix.
Store the granola in an air tight container. It should last up to a month.