In a bowl, mix 1 1/4 Cup of AP Flour, salt and butter. In a cup add the milk, sugar and yeast and let it sit for few minutes. Add the milk mixture to the flour mix. Knead till the dough becomes smooth and soft. Use remaining 1/4 Cup flour if required.

Roll it into a ball and transfer the dough into a well greased bowl and cover it with a cling wrap or towel. Stick the dough in the oven or keep it in a warm place covered with a towel for it to rise for 1.5 hours.

While the dough rests, in a small saucepan bring to a boil all the ingredients of the sugar syrup/glaze and then let it simmer on very low heat till the syrup thickens a bit. Take it off the heat and add a tsp of honey. Stir to incorporate. Set it aside.

It will take about an hour for the dough to rise. Roll out the dough into a rope and divided into equal pieces. I divided it so that I can get about 12 balls. I used 8 balls to make the honeycomb in a well greased 6-inch cake tin and the remaining 4 I baked in a well greased muffin tin.

Using the palm of your hand flatten out the balls. Add about 3/4 tsp of cream cheese and few chocolate chips, pull up the sides of the rolled out dough and wrap around the filling, pinching it to close at the top. Using your palms roll out into smooth balls.

Arrange the cream cheese & chocolate filled balls in the 6 inch tin (greased well with oil). Cover with a damp paper towel and let it rest for another 45 minutes.

Preheat the oven to 350F. Brush the honeycomb with milk and bake in the oven for about 25 minutes till it turned lightly golden brown. The ones in the muffin tin were nice and golden brown in just 20 minutes.

Take the pans out of the oven and pour or brush the sugar syrup immediately while the buns are still hot. Let it cool for sometime on a wire rack and serve warm.