In a large mixing bowl, combine warm milk, melted unsalted butter, and granulated sugar. Sprinkle active dry yeast over the top and let it sit for 5 minutes until frothy.

Add eggs and salt, then gradually mix in all-purpose flour until a soft dough forms.

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

Shape the dough into a ball and place it in a greased bowl, covering with a kitchen towel. Let it rise in a warm spot for about 1 hour.

In a bowl, mix softened butter, brown sugar, and ground cinnamon until creamy.

Punch down the dough and roll it out into a large rectangle.

Spread the cinnamon filling evenly over the dough and sprinkle with chocolate chips. Roll tightly into a log and cut into 12 pieces.

Place cut-side up in a greased baking dish.

Cover the rolls with a towel and allow to rise for another 30-45 minutes.

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

Beat cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth.

Spread frosting generously over warm rolls.