1. In the bowl of a stand mixer, combine 3 1/2 cups of flour, instant yeast, and sugar until they're evenly dispersed.
   420-450 grams all-purpose flour spooned and leveled, 2 1/4 tsp instant yeast, 50 grams (50g) granulated sugar
2. Using the hook attachment, turn the mixer up to medium-low speed and add in the egg, egg yolk, milk and vanilla.
   1 large egg room temperature, 1 large egg yolk room temperature, 240 mL milk, 1 tsp vanilla extract
3. Add in 1-2 Tbsp at a time of the Danish Creamery European Style Salted Butter, mixing until each piece is fully combined.
   113 grams Danish Creamery European Style Salted Butter softened
4. Mix until the dough starts to come together and then let it knead for 5-10 minutes. The dough is ready when it's pulled itself away from the edge, forming a ball around the hook. You can also remove a piece of dough and stretch it between your fingers, if you can see light through it without it breaking then it is done.
5. With the mixer on medium-low speed, continue letting the dough knead for about five minutes, until the dough feels ssmooth and elastic. If the dough is still sticky, add in the extra flour, 1-2 Tbsp at a time and knead until it's combined and the dough is soft but not super sticky.
6. Place the dough to rest on a floured surface for just 10 minutes. Then use a rolling pin to roll the dough out into a 12x16 inch rectangle on a floured work surface. Grease a muffin tin.

Filling

1. Evenly spread the softened Danish Creamery European Style Salted Butter onto the dough, leaving a half inch border.
   56 grams Danish Creamery European Style Salted Butter softened
2. In a small bowl, mix the sugar, cocoa powder and cinnamon and sprinkle over the butter to evenly coat the dough.
   50 grams granulated sugar, 10 grams Dutch-process cocoa powder spooned and leveled, 1 tsp cinnamon
3. Sprinkle the chocolate chunks on top and starting on the long side of the dough, use your hands to tightly roll it into a log. Use a serrated knife to evenly slice the log into 12 large rolls.
   85 grams milk chocolate chopped
4. Place the rolls in the prepared muffin tin and cover them with plastic wrap. Place them in a warm environment (about 75°F or 24°C), for about 45 minutes, and let the rolls rise until they've doubled in size.
5. Preheat the oven to 350F/177C and bake the rolls for about 25 minutes, until they're golden brown. Remove them from the oven and set them aside to cool for a few minutes.

Glaze

1. Mix all the ingredients for the glaze and spread over the warm rolls. Serve immediately.
   
   20 grams Dutch-process cocoa powder spooned and leveled, 120 grams powdered sugar spooned and leveled, 60 mL heavy whipping cream