• Add 1 teaspoon of sugar over the yeast and ⅓ cup of the milk. Stir to dissolve.
• In a large bowl combine flour, rest of the sugar, salt, and ½tsp cinnamon. Add melted butter, dissolved yeast, eggs, and the rest of the milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic, and pulls away from the side of the bowl. If it feels too soft, you can add extra flour, and if it is not soft enough add a bit of milk.
• Cover the dough with plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.

To make the chocolate filling:

• Mix the softened butter with the brown sugar, vanilla extract, cinnamon and cocoa powder (The softer the butter is, the easier it is to mix).

To make the rolls:

• On a floured surface roll the dough in a 12×18 inch (30x45cm) rectangle. Spread the filling all over the dough. Sprinkle chopped chocolate/chocolate chips evenly on top. Tightly roll up the dough to form a 16-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, between 1-1.5 inches each. Arrange in a prepared baking pan. Cover the rolls tightly and allow to rise until doubled in size, about 1 hour
• Preheat the oven to 350°F (177°C). Bake rolls for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminium foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the frosting.

To Make the Frosting:

• Melt the chocolate In a microwave or double boiler. In a medium bowl add the cream cheese and melted chocolate and mix to combine. Spread over the rolls, sprinkle more chocolate and enjoy!