In a small bowl, mix warm milk with active dry yeast, allowing it to froth for 5 minutes.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, and salt.

Combine activated yeast with melted butter, then pour into dry ingredients. Stir until combined and knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and set in a warm area for about 1 hour, or until doubled in size.

Punch down the risen dough gently, transfer to a floured surface, and roll into a rectangle approximately ½ inch thick.

Spread melted butter over the rolled-out dough, then mix cinnamon and sugar and sprinkle over the surface. Scatter chocolate chips evenly across the dough.

Starting from one long edge, roll the dough tightly into a log, then slice into 2-inch pieces. Arrange in a greased baking dish with space between each roll.

Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown and puffed.

Drizzle with melted chocolate or icing while still warm for an extra treat.