Whisk the milk, 1 teaspoon of sugar and yeast together in a medium-sized jug and set it aside for 5 to 10 minutes or until it froths.

Sift the flour and cinnamon into the bowl of an electric mixer and then stir in the chocolate chips and extra sugar.

Whisk the egg and melted butter into the yeast mixture and them pour it on top of the flour.

Using the dough hook, mix until all the ingredients are combined and then continue to knead for 5 minutes.

Lightly oil a large bowl and place the dough ball in it. Grease some plastic wrap and use it to cover the bowl.

Stand the bowl in a warm place for at least 40 minutes or until the dough doubles in size.

Grease a 22cm square baking tin.

Punch the dough down once and then turn it out onto the bench.

Divide it into 32 pieces and then knead each piece until it's smooth.

Shape the dough into smooth balls and place them in the greased tin.

Cover it and stand it aside until the dough doubles in size again (about 20 minutes).

Meanwhile, pre-heat the oven to 200C fan-forced.

Make the mixture for the crosses by mixing all the ingredients together. You might need to add a little extra water.

Spoon it into a zip-lock bag and snip off the corner then pipe crosses on top of the risen dough balls.

Bake the buns for 12-15 minutes or until they brown on top.

Combine the water and sugar together and stir until the sugar dissolves.

Brush it over the top of the buns and then transfer them to a wire rack to cool.

Serve the buns toasted with a spread of butter.