1Combine yeast, sugar, flour, cinnamon and salt in a large bowl; rub in the butter. Stir in white chocolate bits, egg and milk to make a soft dough. Cover bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
2Turn the dough onto a lightly floured surface and knead for about 10 mins or until the dough is smooth and elastic. Divide the dough into 28 portions; quickly knead each portion into a ball, or, place hand over the dough and using a circular motion, roll the dough into a ball. Place the balls, almost touching, on a large, greased oven tray. Stand in a warm place for about 20 mins or until the dough is almost doubled in size.
3Preheat the oven to 220 C (200 C fan-forced). Brush the buns with the extra egg and bake for about 15 mins or until buns sound hollow when tapped. Transfer the buns to a wire rack to cool.
4GLACE ICING Sift icing sugar into a small heatproof bowl; stir in butter and enough of the hot water to make a thick paste. Place the bowl over a small saucepan of simmering water; stir until icing is spreadable. Tint pink.
5Spoon the glace icing into a small plastic resealable bag (or disposable piping bag). Snip the corner off and pipe crosses and noughts over alternating buns. (If the glace icing mixture gets too stiff to pipe, place it in the microwave for 10 secs to soften.)
TIP: Cooked buns suitable to freeze. Glace icing suitable to microwave.
Recipe & Photo: BauerSyndication.com.au