150 g Sugar free dark chocolate chips (or simply chop up a bar of chocolate)
Preheat the oven to 180C
Combine the yeast, milk, cream and vanilla in a jug and stand for 15 minutes until bubbles start to dot the surface.
Combine the butter, flour, spices, Natvia and salt in a food processor and blitz until it resembles breadcrumbs.
Add the milk and yeast mixture and pulse until the dough just starts to come together.
Knead briefly on a lightly floured surface until smooth before placing in a bowl and covering with a damp tea towel. Leave in a warm place to rise for about 1 hour.
Beat the butter, Natvia and cinnamon until creamy.
Roll the dough out to a 30x25xm rectangle. Spread the butter mixture over the dough. Sprinkle over ¾ of the chocolate chips. Roll the dough up lengthways and then slice into 12 pieces. Place evenly on a baking paper lined tray. Cover with the damp tea towel and stand for 45 minutes in a warm place.
Bake in the oven, covered for 25-30 minutes. Remove from the oven and stand.
Melt the remaining chocolate and place in a piping bag or plastic sandwich bag, snipping the end. Draw a cross on each of the scrolls in chocolate. Best enjoyed as soon as possible.