Place the flour, yeast, sugar, salt, cinnamon & mixed spice in a bowl and mix. Make a well in the centre and pour in the milk, egg and butter. Mix with a wooden spoon and finish with your hands until you have a wet dough.
Turn your dough onto a well-floured surface and with well-floured hands knead for 10 minutes until it becomes smooth and springy.
Place the dough into a lightly oiled bowl and cover loosely with a damp tea towel. Leave to rise for a least 1 hour (longer if needed) until the dough has doubled in size.
Tip the dough onto a floured surface and flatten with your hands. Scatter the chocolate chips on top and gently knead through the dough.
Divide your dough into 10 even buns and place onto a greased baking tray with a little space between each. Place a damp tea towel loosely on top of the buns and leave to prove in a warm space until nearly doubled in size - around 20 minutes.
Heat the oven to 200°c (180°c for fan assisted ovens or Gas Mark 6). Mix the flour, sugar and water to create the paste for crossing your buns. Spoon into a piping bag and gently pipe crosses onto each bun.
Bake for 20 minutes until they are a light golden brown.
Allow to cool a little on the tray and when warm to touch, transfer to a wire wrack. Mix the water & sugar to make the glaze, then lightly brush each bun to finish.