Prepare the tangzhong: In a small saucepan, mix the water and 1/4 cup of bread flour. Heat over medium, stirring until thickened; then remove from heat and allow to cool.

Mix dry ingredients: In a large bowl, combine the remaining bread flour, granulated sugar, instant yeast, and fine sea salt.

Combine wet ingredients: Add the heavy cream, whole milk, egg, and the cooled tangzhong to your dry mixture. Stir until a dough forms.

Knead with love: Knead in the softened butter until fully incorporated, then gently fold in the mini chocolate chips.

Let it rise: Cover your bowl with a clean cloth and let the dough rise until it doubles in size, about 1 hour.

Create the cookie dough filling: In a separate bowl, mix the room temperature unsalted butter, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, fine sea salt, and baking powder.

Roll it out: Once your dough has risen, roll it into a rectangle on a floured surface. Spread the cookie dough filling evenly across the surface.

Form the rolls: Starting from one edge, roll the dough tightly into a log. Cut it into individual cinnamon rolls.

Second rise: Place the rolls in a greased baking dish, allowing them to rise again until puffy, about 30 minutes.

Bake to perfection: Preheat your oven and bake the rolls until golden brown.

Prepare the frosting: Beat the room temperature unsalted butter and cream cheese together until smooth, then add powdered sugar, heavy cream, and vanilla.

Frost and serve: Drizzle the frosting over the warm rolls before serving.