In a large mixing bowl, combine 4 cups of all-purpose flour, 2 ¼ teaspoons of instant yeast, ½ cup of granulated sugar, and 1 teaspoon of salt. Whisk together until well-blended.

Gently warm 1 cup of milk and mix it with ⅓ cup of melted butter and 1 large egg in a separate bowl. Pour this mixture into the dry ingredients and stir until a sticky dough forms.

Dust a clean surface lightly with flour and knead the dough for 6-8 minutes until it becomes smooth and elastic. Place it in a greased bowl, covering it with a clean towel to rise.

Allow the dough to rise for about 1 hour until it doubles in size.

In a medium bowl, combine ¾ cup of brown sugar, ¼ cup of unsweetened cocoa powder, and 1 tablespoon of ground cinnamon. Stir until evenly blended.

After the dough has risen, punch it down gently, turn it out onto a floured surface, and roll into a 16x10-inch rectangle. Spread ¼ cup of softened butter over the entire surface.

Sprinkle the filling mixture evenly over the buttered dough, then add ½ cup of mini chocolate chips and ½ cup of crushed peppermint candies.

Starting from one long side, roll the dough tightly into a log and slice into 12 equal pieces. Arrange in a greased 9x13-inch baking dish.

Cover with a towel and let rise for an additional 30-40 minutes, or until puffy.

Preheat your oven to 350°F (175°C).

Bake the rolls for 22-25 minutes until golden brown on top.

Prepare the glaze by beating together 4 ounces of cream cheese and ⅓ cup of softened butter until smooth. Gradually mix in 2 cups of powdered sugar and 1 teaspoon of peppermint extract, adjusting with milk as needed.

Spread the glaze over the warm rolls, and sprinkle additional crushed peppermint candies on top.