DOUGH

Bread Machine:

• Add the egg, milk and butter to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Add the egg, milk and butter to your stand mixer bowl, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

Both Methods:

• Roll out the dough until you have a rectangle of around 37cm x 52cm (have the shorter side facing you).
• Spread the butter evenly over the dough, leaving a narrow edge (around 1cm) all the way round.
• Combine the sugars and cinnamon and sprinkle over the butter, using your fingers to evenly distribute the mixture.
• Carefully begin to roll up the dough, pulling it fairly taut as you roll.
• Place the dough, seam side down, and cut into 12 rolls.
• Pop the rolls on a lined baking tray or in a greased tin, allowing for a little space in between. Cover the dish or tray with a tea-towel.
• If baking immediately: pre-heat the oven to 200°C (400F). Cover the buns with a tea-towel, and leave them to rest for around 30 minutes.
• Overnight buns:  cover the buns with clingfilm and place in the fridge. In the morning, pre-heat the oven to 200°C / 400℃ and allow the buns to come up to room temperature (I usually sit the dish on top of my oven as it's heating up).
• When ready to bake, sprinkle with the chocolate chunks.
• Bake for around 20-25 minutes.

Frosting:

• Allow the buns to cool for a while.
• Prepare the frosting by mixing the milk and vanilla essence together, then add as much icing sugar as needed to make a thick paste.
• Drizzle with a spoon or pour over the buns. Enjoy while still warm!