For the Dough

• Add all dough ingredients except butter to a stand mixer. Mix on low speed until combined and no flour shows. The dough should be firm, not sticky. If you can still see flour and the dough is not mixing, add milk 1 tablespoon at a time until everything is combined and the dough is firm and doesn't stick to the sides of the bowl.

  Add room temperature butter and mix on medium speed for a few minutes until the dough becomes smooth and no longer sticks to the sides of the bowl.
  
• Cover the bowl and let the dough rest for 2 hours at room temperature until it rises.
  
• While dough rests, make the filling. To make the filling, simply combine the butter (at room temperature), white sugar, brown sugar, egg, flour, baking powder, and vanilla in a bowl and mix with a spoon or spatula.

  Dust your counter with flour. Place dough on top and roll into a 26 cm x 43 cm rectangle without kneading.
  
• Spread filling evenly over the dough, sprinkle some cinnamon powder, then sprinkle generously with mini chocolate chips.

  Cut dough into 6 equal strips and roll each into a bun.
  
• Place in a baking dish, cover with a towel, and let rest for 30 minutes at room temperature.
  
• Bake at 180°C (356°F) for 20 to 25 minutes on the middle rack (I use top and bottom heat with the fan on), until golden brown.
• While the rolls are baking, make the cream cheese frosting. Just combine the cream cheese, powdered sugar, and vanilla extract in a bowl and mix with a spoon or spatula. If you prefer a more liquid texture, add a splash of milk.

  Take the rolls out when they are golden brown and baked through. Spread the cream cheese frosting all over the top while they are warm, and finish with crushed chocolate chip cookies and more chocolate chips!
If you prefer a thicker frosting, make sure you use the cream cheese that comes in a block instead of spread.