rectangle that’s approximately 20 by 12 inches (about 1/4 inch thick).
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.
Cut into 12 even rolls (or 15 smaller rolls), and place them into a greased 9×13-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.
Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 25 – 30 minutes, or until firm to the touch and cooked through.
Allow to cool in the pan on a wire rack whilst making the topping.
Mix together the cream cheese and butter until combined. Add the icing sugar, cocoa powder, and vanilla, and mix until smooth and combined.
Spread the frosting over the warm cinnamon rolls. Serve warm or allow to cool completely.