Start by mixing warm milk, sugar, and yeast in a bowl. Let it bloom for about 5 minutes.

In another bowl, combine flour, cocoa powder, and cinnamon. Gradually add the bloomed yeast mixture along with melted butter.

Knead the dough on a floured surface for about 5–7 minutes until it's smooth and elastic. Cover and let it rise in a warm place for about an hour.

Once risen, roll out the dough into a rectangle. Spread softened butter over it evenly, then sprinkle your filling mixture across the surface.

Carefully roll up the dough tightly from one end to the other. Slice it into 12 rolls and arrange them in a greased pan.

Bake your rolls at 350°F (175°C) for about 25 minutes until golden-brown. Allow to cool slightly before glazing.