The biggest and easiest chocolate cinnamon rolls topped with cream cheese icing.
2loaves(1 pound each) frozen white bread doughthawed
2Tablespoonsunsweetened baking cocoa
2Tablespoonscream cheese, softened to room temperature
In a small bowl, combine the melted butter, cocoa, sugar, vanilla, cinnamon and chocolate chips. Set aside.
On a lightly floured surface, roll each loaf of dough into a 12 inch by 8 inch rectangle. Spread half of the cocoa mixture on each dough rectangle. Fold each rectangle in half, so that it's now 4 inch by 12 inch. Using a pizza cutter, cut each rectangle into 3 long strips.
Coil one strip in the center of greased or parchment paper lined pizza pan. Add two more strips to the coil, pinching the ends of the dough together as you add a new strip. Repeat with the remaining strips on a second pizza pan.
Cover the dough, and let it rise in a warm place until it is puffy and almost doubled, around 45 minutes.
Bake at 350 degrees for 20- 25 minutes or until the cinnamon rolls are golden brown.
In a small bowl, combine confectioner's sugar, milk, vanilla and cream cheese until smooth and lump free. Drizzle over the warm rolls.