In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Mix until a sticky dough forms, then knead for 6-8 minutes.

Transfer dough into a greased bowl, cover, and let rise in a warm area for about 1 hour until doubled in size.

Mix brown sugar, cocoa powder, and ground cinnamon in a small bowl to prepare filling.

Once risen, punch down dough and roll out into a rectangle measuring approximately 16x10 inches.

Spread softened butter on rolled dough, then sprinkle with the brown sugar mixture, chocolate chips, and crushed peppermint candies.

Roll the dough tightly from the long edge, slice into 12 pieces, and arrange in a greased baking dish.

Cover the rolls and let them rise for an additional 30-40 minutes until fluffy.

Preheat your oven to 350°F (175°C).

Bake rolls for 22-25 minutes until golden brown and fragrant.

Beat cream cheese and butter until smooth, then mix in powdered sugar, peppermint extract, and a splash of milk.

Once cooled slightly, spread glaze over each roll and sprinkle additional crushed peppermint candies.