Add butter to hot milk and sugar in the mixer. Bring to room temp and add yeast. Let sit for 7 minutes.

Using paddle attachment mix in eggs, flour, cocoa powder and salt. Change to dough hook and mix dough for 10 minutes on medium speed.

Flour surface as needed and hand knead dough for an additional 5 minutes, till dough is less sticky and comes together. You may not need the full ½ cup of flour.

Form dough in a ball, put in a bowl and cover. Let rise 60 to 90 minutes till doubled in size.

Roll dough out into a 16 x 20 rectangular sheet. Smear butter on dough, leaving a ½ inch on one long side. Sprinkle sugar, raspberry powder and chocolate chips on butter. Roll starting with the opposite side, the side with cinnamon smeared till the end.

Pinch seam to seal and roll the cylinder seam side down. Gently squeeze the cylinder to create even thickness.

Gently cut into 1 ½ – 2 inch pieces using a serrated knife.

Last proof in the oven in the morning at 90 degrees (turn off at 90 degrees) 30 minutes.

Heat oven to 350°F.

Bake 25-30 minutes until golden brown.

Cream butter till light and fluffy.

Add confectioners sugar, cocoa powder and mix.

Whip in vanilla, salt and milk.

Frost cooled down but still warm rolls.

Store in the refrigerator and microwave leftovers for a few seconds to warm up again like fresh.