Chocolate Cinnamon Rolls

1.   Place the water in a bowl and sprinkle over the yeast (from the kit).  2.   Place the bread mix from the kit into a mixing bowl. Mix in the eggs and melted butter. Add the water-and-yeast mixture and mix in a stand mixer using the dough hook attachment for approximately 5 minutes, or knead by hand on a well-floured surface until a slightly sticky ball of dough forms.  3.   Shape the dough into a large ball using oiled hands and transfer to an oiled bowl. Cover with clingfilm or a kitchen towel, and place in a warm area to rise for 45 minutes, or until doubled in size.  4.   Roll out the dough on a well-floured surface into a 30 x 60 cm rectangle. Mix the softened butter and filling mix from the kit, then spread over the dough using a knife.  5.   Tightly roll the dough, starting at the long side. Cut off a centimetre or two on each side to remove uneven ends if necessary. Cut the dough into 16 evenly sized pieces using a sharp knife.  6.   Line the dish provided with baking paper or grease well. Place the dough in the dish and bake for 25–30 minutes at 170 °C or until golden brown on top.  7.   Remove the buns from the oven and allow to cool for 5 minutes.  8.   Use an electric mixer to combine the icing mix with the cream cheese or milk. If the cream cheese icing is too thick, add 1 T warm milk and mix. Spread the icing over the buns and dust with the gold shimmer.