Instructions

1. In a small saucepan melt the butter. Add the milk to the butter, whisking to combine until the milk is warm. Set aside.
2. Combine 2 ¼ cups of the flour, sugar, salt, and Fleischmann’s® RapidRise® Yeast in a large bowl. Make a well in the center and add the milk and butter. Add the beaten eggs and use a spatula or your hands to combine. The dough will be wet. If it is too wet to work with add in ¼ cup more of flour.
3. Turn out the dough onto a floured surface and knead for 5 minutes. The dough should smooth out and become less tacky. Form the dough into a ball and place into a greased bowl. Cover and leave to proof in a warm place for 30 minutes.
4. After 30 minutes, preheat the oven to 350°F. Grease a 13 x 9 pan with butter or cooking spray and set aside.
5. Turn the risen dough out onto a liberally floured surface and use a rolling pin to roll the dough out into a 16” x 24” rectangle. The dough should be thin. This means more swirls! Spread the chocolate spread evenly over the rectangle. Sprinkle with mini chocolate chips and cinnamon.
6. Working from the long edge, roll the dough into a log, pinching the ends so it stays together. Using floss or a very thin string, cut off the ends of the dough where there is not enough filling. Score the dough into 12 equal pieces and then cut the dough into 12 buns. Place the buns into prepared pan. There will be space between the buns, but they will puff up when they bake!
7. Bake for 35 minutes, rotating the pan halfway through. If the rolls start to get too brown, cover with tinfoil.
8. While the cinnamon rolls are baking, make the cream cheese glaze. In a small saucepan over medium heat combine the powdered sugar, cream, cream cheese, vanilla, and salt. Whisk together until no clumps remain and bring to a simmer. Take off the heat and set aside.
9. Drizzle the glaze over the warm cinnamon buns and serve hot!