Preheat your oven to 300ºF (149ºC). Spread the flour evenly on a baking sheet and place it in the oven. Bake until it reaches an internal temperature of 165ºF (74ºC). Once done, remove it from the oven and let it cool before sifting.

In a mixing bowl, combine the heat-treated flour, cornstarch, and salt. In a separate bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add in the milk and vanilla extract, mixing well until combined. Gradually incorporate the dry ingredients and fold in the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate the mixture while you make the dough.

Activate the dry active yeast by mixing it with warm water in a small bowl, allowing it to become frothy. In a larger bowl, combine the activated yeast mixture with warm milk, granulated sugar, salt, vanilla extract, and the egg. Gradually add in 2 and ¼ cups of the all-purpose flour, kneading the dough until it is smooth and elastic. If the dough is sticky, you can add a little more flour as needed. Allow the dough to rest for about an hour in a warm place until it has doubled in size.

Prepare the cinnamon-sugar filling by combining the granulated sugar, light brown sugar, and ground cinnamon in a small bowl. Once the dough has risen, flour your workspace lightly and roll it out into a large rectangle. Brush the surface with the melted butter, then generously sprinkle the cinnamon-sugar mixture over it. Spread the chilled cookie dough filling evenly across the dough, leaving a small border around the edges.

Carefully roll the dough tightly from one end to the other to form a log shape. Slice it into approximately 12 equally sized rolls. Arrange the rolls snugly in a greased baking dish. Cover them with a kitchen towel and let them rise for about an hour and a half until puffy.

Preheat your oven to 350ºF (177ºC). Once the rolls have risen, place them in the oven and bake for 30-32 minutes, or until they’re golden brown on top and cooked through. When done, remove them from the oven and allow them to cool slightly while you prepare the frosting.

Beat the softened cream cheese and the remaining butter together until smooth and creamy. Gradually mix in the powdered sugar, adding the vanilla extract and a pinch of salt. Adjust the consistency to your liking by adding a bit of cream or milk if needed. Once the rolls have cooled enough to handle, generously spread the frosting over the top and serve.