Place the 1⁄2 cup of water and 1⁄3 cup of bread flour in a saucepan.

Whisk the mixture until smooth, then add the 1⁄2 cup o milk and whisk again until smooth.

Continue to whisk and heat over medium heat until the mixture forms a slurry-like consistency.

Remove from heat, pour into a bowl and cover with plastic wrap, allowing the plastic to touch the slurry so the mixture will not form a skin. Let cool to room temperature.

Place 1 tsp of the 1⁄4 cup granulated sugar into a large mixing bowl. Add the 1⁄2 cup of warm milk and stir to combine. Sprinkle yeast across the top of the mixture and stir gently to combine. Let the mixture sit until it becomes frothy and bubbly (about 15 min.)

After the mixture is frothy, add in the remainder of the sugar, 1⁄4 cup of warm milk, starter, bread flour, egg, and salt.

Either by hand or with the paddle attachment of a stand mixer, mix until the dough is combined and raggedy looking.

With a dough hook, knead the dough for about 5 minutes on low speed. Divide the four tbsp. of butter into four parts and mix in one part at a time, combining for approximately 20 seconds after each addition.

Then knead on medium speed for about 6 minutes, scraping the bowl occasionally. The dough should come together.

Form the dough into a ball by hand and place it in a large greased bowl, turning once to grease the top of the dough.

Cover the bowl with plastic wrap. Allow rising in a warm place for about 11⁄2 hours until doubled.

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll to an 8×20 inch rectangle. Spread the filling across the top and top it with the chocolate chips.

Starting at one long end, roll up the dough tightly, pulling back on the dough as you roll to keep the roll tight. Once rolled, seal the long edge seam by pinching the dough together with your fingers. Cut a small amount off at each end to make it even.

Cut the roll into 10 equal pieces. They will probably still be about 2 inches each because the dough will stretch a bit during rolling.

Place slices into a lightly greased 9×13 inch baking pan. Cover with plastic
wrap and allow to rise warmly for about 11⁄2 hours until doubled. After doubling, brush the rolls with 1⁄4 cup of reserved milk. This helps to brown tops.

Preheat oven to 350°.

Bake rolls on the center rack of your preheated oven for approx. 30 min until lightly browned.

Remove from oven and cool in pan on a wire rack until slightly warm. Using a writing tip and piping bag, ice across the top of the rolls. You can spread the icing by hand if you choose or thin the icing by adding a little milk and spoon across the tops of the rolls.

Mix together the melted butter, brown sugar, and cinnamon.

Whip together cream cheese, butter, and vanilla until smooth.

Add in the powdered sugar and cocoa and whip until smooth.