In a small bowl, combine warm milk and sugar. Stir in the active dry yeast and let it bloom for about 5 to 10 minutes until frothy.

In a large bowl, mix together the flour and salt. Create a well in the center and add the yeast mixture, softened butter, eggs, and vanilla extract.

Use a wooden spoon or spatula to stir the mixture until it forms a dough. Knead the dough on a floured surface for about 5 to 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 2 hours or until it doubles in size.

Once risen, preheat your oven to 350°F (175°C). Roll out the dough on a floured surface into a large rectangle about 1/4 inch thick.

In a bowl, mix the brown sugar and cinnamon. Spread this mixture evenly over the dough. Then sprinkle the mini chocolate chips on top.

Carefully roll the dough tightly from one long end to the other to form a log. Cut the log into 12 equal rolls.

Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.

Bake in the preheated oven for 20 to 25 minutes until golden brown. Remove from oven and let cool for a few minutes.

Drizzle frosting over the cooled rolls and top with blue sprinkles if desired.