In a small bowl, combine 1 cup of warm milk with 2 teaspoons of active dry yeast. Stir gently and let it sit for 5-10 minutes.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of cocoa powder, and 1 teaspoon of salt.

Add 2 large room-temperature eggs and ½ cup of melted butter to the dry ingredients. Pour in the activated yeast mixture once it’s frothy and mix until combined.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover with a towel, and let rise for about 1 hour or until it doubles in size.

Roll the dough out into a rectangle and spread ¼ cup of softened butter over it. Sprinkle with ½ cup of granulated sugar, ¼ cup of cocoa powder, 2 tablespoons of cinnamon, and 1 cup of mini chocolate chips.

Starting from one long edge, tightly roll the dough into a log and cut it into 12 equal rolls.

Cover the cut rolls with a towel and let them rise for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.

Prepare the glaze by whisking together 1 cup of powdered sugar with 2-4 tablespoons of warm milk until smooth.

Drizzle the prepared glaze over the warm rolls and serve.