Prepare your mini muffin tin by spraying with non-stick cooking spray.
Melt 1/2 cup of your chocolate chips in the microwave in a microwave safe bowl for 30 seconds. Stir then continue in increments of 15 seconds until the chocolate chips are completely melted.
1 cup semi-sweet chocolate chips
Mix the softened cream cheese, the 1/2 cup melted chocolate chips, and sugar in a mixing bowl until well combined.
1 cup semi-sweet chocolate chips, 2 oz cream cheese, 2 tablespoons white sugar
Open your crescent rolls and lay out in one large rectangle. Make sure to pinch seams together.
1 can refrigerated crescent rolls
Spread the chocolate mixture on top of the rolls, leaving about 1/2 inch empty all the way around.
Starting on the long side, roll the dough tightly from one side to the other, forming a "log."
Using a piece of dental floss, cut 1/2 inch rolls all the way across the dough.
As you cut the rolls, place each in a separate spot in the prepared muffin tin.
Bake the rolls for approximately 10 minutes in the preheated oven or until golden brown.
While the rolls bake, melt the remaining 1/2 cup chocolate chips.
Mix melted chocolate chips with powdered sugar, milk, and vanilla to create the glaze.
1/4 cup powdered sugar, 2 tablespoons milk, 1/2 tsp vanilla
Once the rolls are cooked, remove from the muffin tins and allow to cool slightly.
Frost cinnamon rolls while still warm but not hot.