For the dough
1 ½ cup warm milk (whole milk)
1 tbsp quick rise or active yeast
¼ cup granulated sugar
3 tbsp unsalted butter, melted
4 cups very strong white flour
1/2 tsp salt
1/2 tsp baking powder
For the filling
2/3 cup dark brown sugar or light brown sugar
1 ½ tbsp ground cinnamon
1 tbsp cacao powder
¼ cup unsalted butter, softened
For the frosting
120g cream cheese
3 tbsp unsalted butter, softened
¾ cup sugar
½ tsp vanilla extract
Warm the milk, it should be like warm bath water. Transfer the warm milk to the bowl of an electric mixer and add yeast, sugar, salt, baking powder and melted butter and mix for 2 minutes. Next add 2 cups of flour gradually and mix until well combined then add the 2 remaining cups of flour and knead the dough for 10 minutes.
Dough should form into a nice ball and be slightly sticky. If it's too sticky add in 2 tbsp more flour. Cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
In another bowl, mix together brown sugar, cacao powder and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll dough up. Make sure to seal the edges of the dough. Cut into 1 inch sections with a serrated knife or floss.
Place cinnamon rolls in a greased baking pan or use parchment paper. Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
Preheat oven to 180 degrees celsius. Remove plastic wrap and towel and bake cinnamon rolls for 15 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before adding the frosting.
To assemble the frosting
In the bowl of an electric mixer, mix cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve straightaway.