Preheat oven to 170c. Coat a 9x13-inch baking dish with cooking spray or butter; set aside.
Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.
Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tbsp of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.
Transfer the dough onto a floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth (only about 1 minute) sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
Brush 2 tbsp of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.
Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam together at the top.
Position the log seam-side down. Cut the dough crosswise into 15 pieces.
Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.
Brush the tops of the cinnamon rolls with the remaining 2 tbsp of melted butter.
Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 mins.
To make the glaze
Place icing sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.
When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 mins before serving.
Step 8 Spread with the brown sugar and cinnamon then roll up. Step 10 Whilst you leave the dough buns to rise for 30 minutes or so until they have doubled in size, tidy up and pre-heat the oven to Gas 6. Step 11 Bake the buns for 30 minutes till golden brown. Step 12 Make a quick sugar glaze with sugar and water to brush over the warm buns when they are fresh out of the oven. 2tbsp cinnamon
Then sprinkle over the sugar and the cinnamon and finally sprinkle over the chopped chocolate. However i was still going to give it a bash and hope for the best and as you can see they didn't turn out to badly, even the kids got involved (mainly eating the chocolate for the buns rather than putting it in them)
I'm on the quest to make perfect cinnamonbuns. There are two types of cinnamon bun - one originates in North Europe and is without icing, the second, more indulgent version, is American and is complete with cream cheese icing