Step 1

In a large bowl, whisk together the flour, cocoa powder, yeast, sugar, and salt.

Step 2

Make a well in the centre, and add in the milk, butter, egg, and vanilla extract. Mix well, then bring everything together with your hands to form a sticky dough.

Step 3

Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic.

Step 4

Place the dough into a lightly greased bowl, cover with clingfilm, and leave to rise in a warm place for 1 - 2 hours, or until doubled in size.

Step 5

TIP: Preheat the oven to 140C/275F/Gas Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.

Step 6

In a small bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.

Step 7

Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a rectangle that's approximately 20 by 12-inches (about 1/4 inch thick).

Step 8

Spread the filling all over the dough. Top with the chocolate chips, then starting from a long end, roll up to form a tight log.

Step 9

Cut into 12 even rolls (or 15 smaller rolls), and place them into a greased 9x13-inch baking tray. Cover with clingfilm, and leave to rise again in a warm place for 1 - 2 more hours. See TIP above for quicker rising.

Step 10

Preheat the oven to 180C/350F/Gas Bake the rolls for 25 - 30 minutes, or until firm to the touch and cooked through.

Step 11

Allow to cool in the pan on a wire rack whilst making the topping.

Step 12

Mix together the cream cheese and butter until combined. Add the icing sugar, cocoa powder, and vanilla, and mix until smooth and combined.

Step 13

Spread the frosting over the warm cinnamon rolls. Serve warm or allow to cool completely.