• Preheat your oven to 350 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish

For the Filling

• Whisk together the 1 cup light brown sugar, the 2 tablespoons cocoa powder and 2 teaspoons ground cinnamon. Rip in pea-sized pieces of the ¼ cup soft butter.

  Work everything together with clean hands until you have a crumbly texture.
• Once crumbly, sprinkle 1-2 tablespoons of filling into the bottom of the baking dish. Set the rest aside.

For the Cinnamon and Chocolate Rolls

• In a large bowl, whisk together the 2 cups multipurpose gluten free flour, ¼ cup granulated sugar, 4 teaspoons baking powder and ¾ teaspoon kosher salt.
• Use clean hands to rip pea-sized pieces of the ¼ cup soft butter into the dry ingredients and then work them all together.
• Use a spatula to mix the 1 cup milk in and then form the mixture into a dough.
• Lightly flour a clean work surface, your hands and your rolling spatula.

  Knead the dough a few times just so it comes together.

  If it seems super sticky dust with some more gluten free flour so it is easier to work with.
• Then roll the dough out into a rectangular shape that's about 17 inches in length.

  You want the dough rectangle to be about ¼ inch in thickness.

  If you notice it still sticking as you roll, then sprinkle some more gluten free flour on it.
• Take a tablespoon of filling and set aside.

  Sprinkle all the remaining filling onto the dough. Then use clean hands gently pat the filling down into the dough.
• Roll the dough away from you into a tight log that's about 12 inches in length.

  Using a sharp knife, cut the log into 9 thick slices. Then place the rolls swirl side up into the baking dish.

  The rolls will be touching one another.

  Sprinkle the extra tablespoon of filling on top of the rolls.
• Bake the chocolate and cinnamon rolls at 350 degrees Fahrenheit for 27 minutes or until golden on the edges.

For the Chocolate Cream Cheese Icing

• Use a spatula to combine the 1 ¾ cups confectioners' sugar, the ¼ cup cocoa powder and 4 ounces cream cheese.

  Once combined, slowly whisk in the 2.5 tablespoons water a little at a time until you get the desired consistency. You may not need all the water.
• Lastly, use an icing spatula to frost the warm cinnamon rolls with the chocolate cream cheese icing.

  If desired, sprinkle 1 tablespoon of mini chocolate chips onto the rolls once they cool a bit. If you sprinkle them onto hot rolls the chips will melt. Enjoy!