Add flour, sugar, yeast, salt, cinnamon, eggs, milk and vanilla into the bowl of stand mixer with dough hook attached. Mix until dough has come together into a rough dough.
Add butter 1 tbsp at a time, waiting to add the next piece until the previous piece has been fully incorporated into the dough.
Mix dough until smooth and elastic, for me this took somewhere between 10-20 minutes.
Cover your bowl and allow dough to rise in a warm spot for 90-120 minutes or has doubled in size.
Prepare a baking sheet with parchment paper and set aside.
Punch down your dough, transfer to work space and divide into 5 pieces.
Roll each piece of dough out and sprinkle with chocolate chips. Roll into a log shape, and then cut down the center lengthwise leaving the very tip intact.
Twist the two pieces around each other, and then shape into a nest shape, tucking the ends underneath or into the center. Add a few of the mini eggs to the center and place on your baking sheet.
Repeat with each remaining section of the dough.
Cover the baking sheet and allow to rise for another 45 min to an hour. Buns are ready to bake when they are puffed up.
Preheat your oven to 375°F while buns proof again.
When ready to bake, place baking sheet on center rack of oven and bake for 28-35 min. Buns are ready when a medium golden brown.
