Line a 23cm cake tin with baking paper and lightly oil a large mixing bowl before setting both aside until needed.
Place the yeast, 2 teaspoons of the sugar and all of the lukewarm milk into a small bowl and let it sit for 5 minutes. The mixture should have started to foam, which is a sign the yeast is active.
In a large bowl (different to the one you have already oiled), add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms – it will be sticky and the chocolate will melt a little so don't worry!
Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to rise again.
While the dough is rising, preheat your oven to 200 degrees.
Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden and spring back when touched.
To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
Brush the glaze over the still warm Choc Chip Hot Cross Buns before carefully transferring the buns onto a wire rack to cool completely.
Once the buns are cold, melt the extra milk chocolate melts and place it in a piping bag before piping the crosses onto the top of each bun.