Preheat oven to 190°C/375°F
In a large bowl add the flour, cacao powder, sugar, cinnamon and salt. Mix to combine.
Add the Greek yoghurt and mix to combine into a dough like consistency.
Add chocolate chips and mix together.
Move dough to a flouered table and knead for 5 minutes. If the mixture is too wet, add a sprinkle more flour through this process if needed.The texture should be slightly tacky but it shouldn't stick to your fingers.
Roll to a thick log shape and cut into 6 even pieces. Roll each piece into a ball and place them on a tray lined with baking paper into 2 rows. They should have a tiny gap inbetween them.
To make the signature cross, add the plain flour, cacao and water into a bowl. Mix together using a whisk. It should be a thick paste consistency. If too dry, add more water, if too wet add a little more flour. The measurements don't need to be too exact.
Add paste into a piping bag or a plastic ziplock bag. Cut a small hole in the bottom corner and pipe crosses over the buns.
Bake in the oven on the top rack for 20 minutes until they've risen with a nice brown colour.
Remove from oven and brush each bun with a thin layer of maple syrup, then leave to rest for 10 minutes on a cooling rack.
Tear the buns apart with your fingers and enjoy whilst warm either on their own or with a smear of butter :)