Take 2 bowls: in one, mix all the dry ingredients (flour, sugar, yeast, salt), in the other, mix the liquid ingredients (melted butter, egg, water, milk).

At this point, combine the two mixtures and first with a wooden spatula, then with your hands, mix well; continue to work it on a floured surface until you get a firm and smooth dough. Let it rest for 45 minutes in a bowl covered with plastic wrap.

While the dough is resting, mix the sugar and cinnamon well and set the mixture aside.

After the time has passed, take the dough and, using a rolling pin, roll it out on the floured surface to form a rectangle about 12 inches long (30 cm).

Brush the rolled-out dough with the butter you have melted, evenly distribute the cinnamon-scented sugar and chocolate chips.

Gently start rolling the dough from the long side, trying not to press it, but make sure the roll is tight.

Once the roll is formed, cut it into 8 equal parts to get rolls, which you will place on a buttered baking sheet 1/2 inch apart. Cover the baking sheet with plastic wrap and let rest for about half an hour. Then bake in a static oven at 350°F (180°C) for 30 minutes.

Prepare the glaze: sift the powdered sugar into a bowl and add water one tablespoon at a time, mixing until you get a smooth and thick cream.

Once your cinnamon rolls are baked, let them cool and then pour plenty of glaze over them, which will solidify in a few minutes. Perfect for a nice Christmas breakfast or in the evening on the couch while watching Mary Poppins for the umpteenth time in your life.