Warm 1 cup of whole milk to about 110°F (43°C) and stir in 2 ¼ teaspoons of instant yeast and 2 tablespoons of granulated sugar. Let sit for 5–10 minutes until frothy.

In a large bowl, combine the yeast mixture with 2 large eggs, 4 tablespoons of melted unsalted butter, and 1 teaspoon of salt. Gradually add 4 cups of all-purpose flour and ½ cup of unsweetened cocoa powder, mixing until a soft dough forms.

Transfer the dough to a floured surface and knead for 8–10 minutes until smooth. Place in a greased bowl, cover with a towel, and let rise for 1–1.5 hours until doubled.

Mix 4 tablespoons of softened unsalted butter, ½ cup of brown sugar, 2 tablespoons of ground cinnamon, and 2 tablespoons of cocoa powder in a bowl until smooth for the filling.

Punch down the risen dough, roll into a rectangle about ½ inch thick, spread the filling, and sprinkle ½ cup of chopped semi-sweet chocolate. Roll tightly and cut into 12 pieces.

Arrange rolls in a greased 9x13 inch pan, cover, and let rise for 30–40 minutes until puffy.

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

Beat 8 ounces of softened cream cheese and 4 tablespoons of softened butter until smooth. Gradually add 2 cups of powdered sugar, 1 teaspoon of ground cinnamon, and 2 teaspoons of instant espresso powder.

Once baked, cool for 5 minutes and spread frosting over warm rolls. Serve immediately.