Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly.

Roll out the refrigerated cinnamon roll dough on a clean, lightly floured surface to form a rectangular shape, approximately 1/4 inch thick.

In a mixing bowl, combine the heat-treated flour (if using), packed brown sugar, granulated sugar, softened butter, vanilla extract, and salt to make the cookie dough filling. Mix until it resembles a soft, slightly sticky dough and fold in the mini chocolate chips.

Spread the cookie dough onto the rolled-out cinnamon roll dough in an even layer.

Sprinkle the brown sugar and cinnamon mixture evenly over the cookie dough layer.

Carefully roll the dough into a tight log, starting from one end to the other.

Slice the log into 1-inch thick rounds and arrange them in your greased baking dish.

Bake for about 25-30 minutes, or until golden brown and risen.

While the rolls are baking, mix the powdered sugar with milk and vanilla until smooth to prepare the icing.

Once the rolls are out of the oven and slightly cooled, drizzle the icing generously over the top.