Activate the dry yeast with the warm milk and a tablespoon of honey. Stir and let stand about 10 minutes or until it starts to bubble.

Put the rest of the ingredients in a bowl and add the activated yeast. With your hands or a silicone spatula, knead for about 5 minutes until all the ingredients have come together well.

Make a ball with the dough and leave it to rise in a bowl for about an hour.

Once this time has passed, work the dough a little on the table. Use a little more oat and give it a rectangular shape with the rolling pin.

Brush the entire surface with the butter generously, and spread the cinnamon and a piece of melted Dark Chocolicius.

Roll up the dough and cut into portions about 2cm thick.

Put each roll on the baking tray and cover with film for another hour.

Brush a beaten egg on top.

Preheat the oven to 180ºC and bake for about 20 minutes or until lightly browned.

Let it cool and decorate on top with a little Powdered Cocoa and more cinnamon.