Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), pour in the lukewarm milk. Sprinkle the yeast and 1 tablespoon of the granulated sugar over the milk. Give it a gentle stir and let it sit for 5-10 minutes until it becomes frothy and bubbly. This shows the yeast is active.

Make the Dough: To the yeast mixture, add the remaining granulated sugar, the beaten egg, and the melted butter. Whisk to combine. Add the strong bread flour and salt. If using a stand mixer, fit it with the dough hook and mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes until the dough is smooth and elastic. If kneading by hand, mix with a wooden spoon until a dough forms, then turn it out onto a lightly floured surface and knead for about 10 minutes.

First Proof: Lightly grease a large bowl with a little oil. Form the dough into a ball and place it in the bowl, turning it over to coat lightly. Cover the bowl with cling film or a clean tea towel. Leave it to rise in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling: While the dough is rising, you can prepare the filling. In a small bowl, mix the softened butter, light brown sugar, and ground cinnamon until it forms a smooth, spreadable paste.

Assemble the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured work surface and roll it into a large rectangle, approximately 30cm x 45cm (12 x 18 inches). Spread the cinnamon-butter paste evenly over the dough, leaving a small 1cm border along one of the long edges. Sprinkle the chocolate chips evenly over the top.

Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal it. What works best for me is using unflavoured dental floss to slice the rolls; it gives a clean cut without squashing them. Slide the floss under the log and cross the ends over the top to slice. Cut the log into 12 equal-sized rolls.

Second Proof: Grease a 23cm x 33cm (9 x 13 inch) baking dish. Arrange the rolls cut-side up in the dish. Cover loosely with cling film and let them rise again in a warm place for 45-60 minutes, until they look puffy and are touching each other.

Bake the Rolls: Preheat your oven to 180°C (160°C fan). Uncover the rolls and bake for 20-25 minutes, until they are a beautiful golden brown and the filling is bubbling. Let them cool in the dish for about 10-15 minutes before icing.

Make the Icing: While the rolls are cooling, make the icing. In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Add the sifted icing sugar and vanilla extract and beat on a low speed until combined, then increase the speed to high and beat for 2 minutes until light and fluffy. If it's too thick, add a tablespoon of milk at a time until it reaches a spreadable consistency.

Ice and Serve: Spread the cream cheese icing generously over the warm rolls. The heat will cause it to melt slightly and seep into all the crevices. Serve immediately.