Warm 1 cup of milk to about 110°F and mix with 2 ¼ teaspoons of active dry yeast and a pinch of sugar. Let it rest for 5-10 minutes until frothy. Mix in ¼ cup of melted butter, ½ cup of granulated sugar, 1 beaten egg, 2 tablespoons of cocoa powder, and ½ teaspoon of salt. Gradually add 3-4 cups of flour until smooth.

Transfer the kneaded dough to a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled.

Punch down the risen dough, roll it into a 16x12 inch rectangle, spread ¼ cup softened butter over the dough, sprinkle ¾ cup sugar and 2 tablespoons of cinnamon. Roll into a log and cut into 12 pieces. Place in a greased baking dish.

Cover the baking dish and allow rolls to rise for about 30 minutes in a warm environment.

Preheat oven to 350°F and bake rolls for 25-30 minutes until golden brown. Cool slightly before frosting.

Prepare cream cheese frosting by mixing 8 ounces of cream cheese, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Spread frosting on cooled rolls.