Chocolate and cinnamon buns

Method

1. To make the dough, put the milk, sugar, yeast, cardamom, melted butter and egg in a food processor or mixer with the dough hook. With the motor running, gradually add the flour until it is all incorporated and the dough has come together.
2. Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.
3. Punch down the dough and transfer to a lightly-floured surface. Using a rolling pin, roll it out until it is about 30x80cm and 7mm thick.
4. For the filling, spread the butter evenly over the dough and sprinkle the sugar, cinnamon and chocolate buttons all over the top.
5. Roll the dough up from the long side. Cut into 6cm rolls. Carefully transfer and arrange the rolls cut side down on the prepared baking trays, cover with a tea towel again and leave to prove in a warm place for 30-60 minutes, until almost doubled in size.
6. Preheat the oven to 200°C/fan 180°C/gas 6. Bake the buns in the preheated oven for 20-25 minutes, or until golden brown.
7. To make the glaze, put the sugar, lemon juice and 100ml water in a small saucepan and bring to the boil. Simmer for 10-15 minutes, until slightly thickened. The glaze will still be quite watery.
8. Remove the buns from oven, transfer to a wire rack and brush the glaze generously over them. Leave to cool before serving.