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

For the Filling

• Whisk together the ⅔ 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.

Make the Cinnamon Rolls

• In a large bowl, whisk together the 1 ⅔ cups multipurpose gluten free flour, ⅓ cup cocoa powder, 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 plus 2 tablespoons milk in and then form the mixture into a dough.
• With cocoa powder, lightly dust 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 cocoa powder 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 cocoa powder on it.
• Take 1 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 1 tablespoon of filling on top of the rolls.
• Bake the cinnamon rolls at 350 degrees Fahrenheit for 24 minutes.

  When done, remove rolls from the oven and keep in the dish.

Make the Chocolate Cream Cheese Icing

• When the rolls are almost done baking, make the 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!