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1
Preheat oven to 400u00b0F. Lightly grease an 8 inch square cake pan.
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2
Combine milk, yeast and sugar. Set aside in a warm place for 5-10 mins, until mixture is frothy.
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3
Meanwhile, sift flour and cinnamon into a large bowl. Cut in butter until mixture resembles fine breadcrumbs. Add chocolate chips.
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4
Whisk egg into yeast mixture then add to flour mixture and mix into a soft dough. Turn out onto a lightly floured surface and knead for 10 mins, until dough is smooth and elastic. Place in lightly greased bowl, cover with plastic wrap and set aside in a warm place for 40 mins, or until doubled in size.
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5
Lightly knead dough to de-gas. Divide into 32 pieces. Knead each piece until smooth then shape into rounds and arrange in pan. Cover with plastic wrap or a clean tea towel and let proof in a warm place for 20 mins, until doubled in size.
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6
Meanwhile, to make the icing for the crosses, mix flour, cocoa powder and 2 tbsp water to create a smooth paste. Transfer to a piping bag.
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7
Pipe crosses on buns then bake for 12-15 mins, until golden brown.
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8
To make the glaze, combine 1/4 cup water and 2 tbsp sugar. Stir over low heat for 2-3 mins, until sugar dissolves. Bring to boil, without stirring. Reduce heat and simmer for 1-2 mins, until mixture thickens slightly. Brush over hot buns then transfer to a wire rack to cool.
