Mini Chocolate Cinnamon Buns

1. Preheat oven to 425°F.
2. Whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk together buttermilk and butter.
3. Pour wet ingredients into the dry ingredients and stir together. Transfer mixture to a lightly floured surface and knead until dough becomes smooth (dough will be sticky at first).
4. Make filling: Finely chop ¹/₂ cup Ghirardelli Bittersweet Chocolate Baking Chips and combine with sugar, butter and cinnamon in a small bowl and mix well.
5. Roll out dough into a 12x8-inch rectangle and spread with filling, leaving a ¹/₄-inch border. Gently press into the dough. Roll lengthwise so you have a 12-inch long log and cut into 12, 1-inch pieces.
6. Grease a mini muffin tin and place each cinnamon roll in a space. Bake for 15 to 20 minutes or until golden brown on top. Let cool for 10 minutes before removing.
7. Melt remaining ¹/₂ cup chocolate chips in a microwave safe bowl on high for 20 seconds.
8. Stir and continue to heat in 15- to 20-second increments, stirring each time, until melted and smooth. Beat cream cheese in a mixer until creamy. Add chocolate and confectioners’ sugar and beat until fluffy and combined.
9. Spread or pipe frosting on top of mini cinnamon rolls and serve immediately.

Prep: 15 minutes
Total: 1 hour 15 minutes