Activate the Yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Prepare the Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, salt, and baking soda.

Mix the Dough: Pour the yeast mixture, softened butter, eggs, and vanilla extract into the dry ingredients. Stir until combined.

Knead the Dough: Transfer dough to a floured surface and knead for 5-10 minutes until smooth and elastic.

Let the Dough Rise: Place in a greased bowl, cover with a towel, and let it rise for 1 hour until doubled in size.

Preheat the Oven: Set oven to 350°F (175°C).

Roll Out the Dough: Punch down the risen dough and roll it out on a floured surface. Spread softened butter, then sprinkle with cinnamon and sugar.

Shape the Rolls: Roll dough tightly and cut into 12 equal pieces.

Second Rise: Place rolls in a greased dish, cover, and let rise for 30 minutes.

Bake the Rolls: Bake in preheated oven for 25-30 minutes until golden brown.

Make the Frosting: Beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

Frost and Serve: Drizzle cream cheese frosting over warm rolls and serve fresh.