Full time: 1 1/2 hours (includes rise/rest time) can be made ahead refrigerated overnight.
1 loaf frozen bread dough(thawed) or 1 loaf canned bread dough or 1 loaf homemade bread dough
3/4 cup chocolate chips
1/4 cup sugar
2 tbsp cinnamon
2 tbsp butter, melted
1/2 cup confectioner's (powdered) sugar
1-2 tbsp water, warm
On a lightly floured surface, roll dough out to 1/4" thickness. Try to keep the dough rectangular in size/shape.
Brush surface lightly with melted butter.
Sprinkle across sugar, try to keep it evenly spread out.
Dust sugar surface with cinnamon, again try to keep it evenly spread out.
Spread chocolate chips across top.
Now carefully and tightly roll the dough . You want to roll the dough on its longest side.
Using a sharp, floured knife, slice the roll into 3/4-1" thick rounds.
Place the rounds in a lightly greased baking dish, you should have roughly 8-10 rounds.
Cover with plastic wrap and let sit in a refrigerator for a minimum of 1 hour, I actually prefer to do this the night before and just bake off in the morning.
Preheat oven to 375.
Remove rolls from oven and remove plastic wrap.
Bake in oven for 20-25 minutes or until uniform in a nice golden color.
While this baked whisk together the warm water and confectionary sugar to form a lump free smooth glaze.
Carefully remove rolls from oven and let set for a few minutes.
Move to a serving plate.
Pour glaze over the surface and serve.