Melt butter in a saucepan over low heat, add milk and granulated sugar, and heat until tepid.
Pour mixture into a jug, add yeast, and rest for 10 minutes.
Stir salt and beaten eggs into the yeast mixture.
Mix flour and yeast mixture in a mixer with a dough hook until smooth and pulling away from the bowl sides.
Place dough in an oiled bowl, cover, and let prove for two hours until tripled in size.
Grease a 23 x 33 x 3cm baking tray with oil.
Melt butter, brown sugar, and golden syrup in a pan for the topping.
Spread topping over the tray base and sprinkle with pecans.
Mix cherries, raisins, cinnamon, and caster sugar in a bowl for the filling.
Knock back the risen dough and roll into a 30 x 38cm rectangle on a floured surface.
Brush dough with melted butter, spread fruit filling evenly, and roll into a long log.
Cut the log into 12 equal pieces and place them cut-side up in the prepared pan.
Cover and prove for another 40 minutes.
Preheat oven to 180°C.
Bake buns for 35 to 40 minutes, covering with foil if they brown too quickly.
Turn out the warm buns onto a tray or plate immediately.