In a mixing bowl, combine 1 cup of warm milk, 1/4 cup melted unsalted butter, and 1/4 cup granulated sugar, then sprinkle 2 1/4 teaspoons active dry yeast on top. Allow the mixture to sit for 5 minutes until it becomes frothy. Next, add 2 large eggs and 1 teaspoon salt, gradually mixing in about 3-4 cups of all-purpose flour until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic.

Place the kneaded dough into a greased bowl and cover it with a clean kitchen towel. Set the bowl in a warm spot to rise for approximately 1 hour or until it has doubled in size.

While the dough rises, prepare the filling by mixing 1/2 cup softened butter, 1 cup brown sugar, and 2 tablespoons ground cinnamon in a small bowl until well combined.

Once the dough has risen, roll it out on a floured surface into a rectangle approximately 16x12 inches. Spread the cinnamon filling evenly over the surface of the dough. Sprinkle 1 cup of semi-sweet chocolate chips on top, then roll tightly from the long edge. Use a sharp knife to slice the roll into 12 equal pieces.

Grease a baking dish and arrange the sliced rolls inside, leaving space between them. Cover the dish and allow the rolls to rise for another 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown on top.

While the rolls are baking, prepare the frosting. Beat together 4 oz of softened cream cheese, 1/4 cup softened unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.

Let the rolls cool for a few minutes before frosting. Generously spread the cream cheese frosting over the warm Chocolate Cinnamon Rolls.