Preheat the oven to 220 degrees C/425F and grease and 8 x 8 inch square pan.

Place the flour, sugar, baking powder and bicarb into a large bowl or the bowl of your stand mixer.

Add in the buttermilk and melted butter.

Using the dough hook attachment, mix on a low-med speed until a soft dough forms. Alternatively you can use a wooden spoon and then knead the dough by hand. Continue to knead for 3 minutes.

Lightly flour your worktop (or use a silicone pastry mat like I have - best invention ever!) and tip your dough out.

Ensure the dough is soft and elastic by kneading slightly by hand if required. Roll the dough out into a 12 x 9 inch rectangle about 1/2 and inch thick.

In a small bowl, place the 2tbsp melted butter, sugar and cinnamon and mix until combined. Using a pastry brush, brush the cinnamon filling all over the dough rectangle.

Sprinkle your chocolate chips all over the dough. I used closed to 3/4 cup.

Carefully grab either end of the longest length and begin to roll away from you. Keep rolling until you have a 12 inch log.

Cut the log into 8 even pieces. I cut mine a bit thick, you probably want them to be about 1 and 3/4 inches thick.

Place in the oven for 15-17 minutes until risen, golden. Try and poke with a knife/skewer to see if the middle of the rolls are cooked, if not turn the oven down to 200 degrees C/400F and cook for a few minutes extra, probably best to stay in the kitchen so you can keep checking them.

When you bring the rolls out of the oven, make the glaze. Place the icing sugar into a small bowl and add a small amount of water. Mix until a glaze is formed, you want it thick enough to cling to the rolls, but not so thick you can't pour it.

Pour all over the rolls, whilst still hot. After glazing, leave to cool completely in the tin.

Once cooled, tuck in and find out how amazing these rolls taste!!

Will keep in an airtight container, at room temperature, for up to 4 days.