In a medium bowl, combine 1 cup of lukewarm milk, ¼ cup of granulated white sugar, and 1 tablespoon of active dry yeast. Let sit for 5-10 minutes until foamy.

Whisk in 2 room-temperature large eggs, ¼ cup of melted unsalted butter, and 1 teaspoon of salt. Gradually add 3½ to 4 cups of all-purpose flour until the dough forms a sticky ball.

Knead for about 5 minutes until smooth, then cover and let it rest in a greased bowl for 10 minutes.

While the dough is resting, prepare the filling by combining ½ cup of packed light brown sugar, 2 tablespoons of unsweetened cocoa powder, and 2 teaspoons of ground cinnamon.

Preheat the oven to 200°F (100°C). Roll out your rested dough onto a floured surface into a 20x18-inch rectangle.

Spread 6 tablespoons of softened unsalted butter over the dough, sprinkle with the filling mixture and 1 cup of chopped semi-sweet chocolate.

Roll the dough tightly into a log and cut into 12 equal pieces. Place on a parchment-lined baking sheet to rise in the turned-off oven for about 30 minutes.

Increase the oven temperature to 375°F (190°C) and bake for 20-25 minutes or until golden brown. Cover with parchment after 15 minutes to prevent over-browning.

In a mixing bowl, beat together ¼ cup of softened cream cheese and 6 tablespoons of softened butter until smooth. Gradually add 1 cup of sifted powdered sugar and ¼ cup of unsweetened cocoa powder.

Mix in 1-2 tablespoons of milk to achieve the desired consistency. Allow the rolls to cool for 5-10 minutes before frosting.

Serve warm to enjoy the gooey chocolate-filled goodness!