Melt the Stork in a pan over a low heat. Add milk and heat until lukewarm. Place 650g of the flour in a mixing bowl with the yeast and mix well. Add sugar, egg, and Stork mix and work into a dough with a wooden spoon or with the dough hooks of an electric food mixer. Cover with a damp cloth and leave in a warm place to rise for 30 minutes.
Preheat oven to 220°C, 200°C fan oven, Gas mark 7. Work in the remaining 50 g flour into the dough if too sticky and roll out the dough into a rectangle about 1 cm thick. Mix lemon zest, cinnamon, cranberries and almonds into the dough. Roll up the dough and cut into 2 cm thick slices. Place on baking trays lined with baking paper.
Whisk the egg. Brush buns with egg wash and sprinkle with crystal sugar. Bake in a preheated oven until golden brown for 15-20 minutes or until cooked.
The lemony touch of cinnamon rolls can be enhanced with more lemon zest. Those who prefer them with a stronger cinnamon taste can sprinkle in more cinnamon into the rolled-out dough.