Place the frozen yeast rolls on a pan and cover with plastic wrap. Let them thaw and rise slightly for about one and a half hours. Mix together the sugar and cinnamon, set aside

Preheat the oven to 350 degrees. Using a bit of flour to prevent sticking, press and stretch out your rolls until about 2-3 inches wide.

Spread just enough softened butter on each flattened roll to coat. Then sprinkle on an even coating of the cinnamon-sugar mix, and then divide chocolate chips evenly on all rolls.

Roll each bun into a cylinder and cut in half.

Place 2-3 halves into each cup of a greased muffin tin.

Bake for 12-14 minutes, or until golden. If wanted, drizzle with the icing of your choice, serve warm.