• In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
• Add the eggs, room-temperature milk, and cooled melted butter. Start mixing on low until the dough forms.
• Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
• Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).

Make the chocolate filling

• In a small mixing bowl, add the butter, dark chocolate, powdered sugar, cinnamon, vanilla extract, and cocoa powder, and microwave for 1 ½ minutes or until it's melted.
• Mix with a spoon until well combined and until the butter and dark chocolate are completely melted.
• Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
• Spread an even layer of the chocolate filling on the rolled dough.
• Roll the dough tightly into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
• Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel, and let the rolls rise until doubled in size.
• Remove the towel, and bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.

Make the chocolate cream cheese frosting

• In a medium-sized bowl, add the softened cream cheese, softened butter, powdered sugar, cocoa powder, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
• Top the warm rolls with the cream cheese glaze and serve!