Use a microwave or a small pot on the stove to heat up the milk to 110 degrees; it should only feel warm to the touch, not hot.

Add the yeast in the milk and whisk to break clumps and dissolve it.

Let it sit for around 5 minutes until it begins to bubble and become slightly foamy.

Whisk the melted butter and beaten egg into the yeast mixture, then pour it into the well.

Stir with a wooden spoon or a mixer on low speed until you get a shaggy lump of dough.

Spread and knead the dough on a surface that has been lightly dusted with flour. Knead the dough for about 3 to 5 minutes until it’s shiny, smooth, and elastic. Dust with more flour if needed.

Put the dough into a lightly greased bowl with butter or nonstick spray.

Cover it tightly with plastic wrap and leave in a warm area. Let it sit for an hour or 2, until the dough has doubled in size

Punch the dough down to release any air build-up and place in the fridge for at least 1 hour or overnight.

After chilling, turn the dough out on a lightly floured surface and roll to a 10x16-inch rectangle. The thickness will be about ¼-inch.

Brush the surface of the dough with half of the melted butter, then sprinkle with the brown sugar mixture evenly over the dough. Pat to make sure the mixture is  sticking to the dough. Drizzle the remaining butter on top.

Starting at the long-side end of the dough closest to you, roll the dough tightly into a coil while lightly pressing to make sure there are no gaps between the dough and the filling.

Using light sawing motions, use a serrated knife to cut 12 even pieces or rolls.

Grease a 9x13-inch baking pan with nonstick spray and arrange the rolls with the spiral facing upward.

You can cover it lightly with plastic wrap and let it rise for an hour or overnight. If you decide to refrigerate it, let the rolls stand at room temperature for 2 hours before baking.

Preheat the oven to 350?.

Unwrap the rolls and bake for 25 to 30 minutes, or until they’re fluffy and golden brown.

After baking, let them cool in the baking dish for at least 15 minutes.

Beat the butter and cream cheese using a hand or stand mixer on medium to high speed until smooth.

Add in the cocoa powder and powdered sugar, and mix on low speed until combined.

Add in the milk and vanilla, then mix on low speed.

Once the rolls are out of the oven, spread the icing on warm cinnamon rolls and let it cool slightly before serving..

You can top it with more mini chocolate chips and serve the rolls with the remaining icing. Dig in!