1. Melt the butter and milk together in measuring cup in the microwave. Add it to the bowl of a stand mixer and add the flour, sugar, cinnamon, egg, yeast, and salt. Mix it well for three minutes. Then add half of the flour and mix it just until the flour is absorbed. Add the rest of the flour and mix well.

2. Switch the beating attachment out for the dough hook and knead the dough with the mixer for about four minutes, or until it is smooth and pulls away from the sides of the bowl. Alternatively, you can knead the dough by hand.

3. Place the dough in large bowl that has been lightly oiled and cover it with a kitchen towel. Leave it is a warm, dry area to rise for about two hours.

4. Meanwhile, make the filling by melting the butter in a small bowl and stirring in the cinnamon and sugar.

5. Once the dough has doubled in volume roll it out to a rectangle that is about 14×12. Spread the butter mixture over it, leaving a ½-inch border all the way around. Then evenly sprinkle in the chocolate chips. Roll up the dough lengthwise and cut it into ½-inch wide slices. Nestle the rolls into a large baking dish, or two smaller 7×11 dishes and cover them with a kitchen towel again. Allow them to rise for at least one hour. Then, cover the dish with plastic wrap and keep it in the fridge overnight.

6. The next morning, preheat the oven to 375F and bake the rolls for about twenty minutes, or until they are golden brown on top.

7. To make the glaze mix together the sugar, vanilla and water until the consistency is just spreadable. Spread the glaze over the warm rolls and serve.