In a small bowl, combine warm milk (about 110°F) with a pinch of sugar and the tablespoon of active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.

Add softened butter, eggs, and vanilla extract to the dry mixture. Stir until all ingredients come together.

Pour the activated yeast mixture into the bowl and knead the dough for about 5-7 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm area for about 1 hour.

Once risen, turn the dough onto a floured surface and roll it into a ¼ inch thick rectangle.

Spread softened butter over the rolled-out dough, then sprinkle cinnamon and sugar evenly on top.

Roll the dough tightly from one long side to the other, forming a log and slice into 12 equal pieces.

Place cut rolls into a greased baking dish, cover with a towel, and let rise for an additional 30 minutes.

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

While baking, prepare the cream cheese frosting by mixing cream cheese, butter, and powdered sugar until smooth.

Remove rolls from the oven, let cool slightly, then frost generously with cream cheese frosting.