Prepare the buttermilk by combining 1 1/4 cups skim or low-fat milk with 1 1/4 tablespoons white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.
In a large mixing bowl, combine 2 1/2 cups light spelt flour, 3 tablespoons granulated sugar, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together until well mixed.
In another bowl, mix the prepared buttermilk, 2 tablespoons melted light butter, and 1 teaspoon vanilla extract. Stir until combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The dough will be slightly sticky; if too sticky, add a little more flour as needed.
In a small bowl, mix 3/4 cup light brown sugar, 1/3 cup natural sweetener or granulated sugar, 3 teaspoons ground cinnamon, and 2 tablespoons melted butter until crumbly.
Flour your work surface lightly and turn out the dough onto it. Gently roll it out into a rectangle about 1/2 inch thick.
Spread the cinnamon-sugar mixture evenly over the rolled-out dough. Sprinkle 1/4 cup mini chocolate chips over the top.
Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal it.
Using a sharp knife or a piece of dental floss, cut the log into 12 equal rolls. Place them in a greased baking sheet or dish.
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with 2 tablespoons melted butter. Bake for 20-25 minutes or until golden brown.
While the rolls are baking, prepare the icing. In a bowl, combine 4 oz softened low fat cream cheese, 4 tablespoons low fat vanilla Greek yogurt, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon lemon juice. Whisk until smooth.
Once the rolls are done baking, allow them to cool for a few minutes before drizzling the icing generously over the top. Enjoy your delicious No Yeast Choc Chip Cinnamon Rolls warm or at room temperature!
