In a medium bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1/4 cup of granulated sugar, and 1 teaspoon of salt. Gradually add 1 cup of warm milk, 1/4 cup of melted unsalted butter, and 1 large egg, mixing until a sticky dough forms.

Transfer the dough onto a floured surface and knead it for 6-8 minutes until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until it doubles in size.

Mix together 1/2 cup of brown sugar, 1/4 cup of cocoa powder, and 2 teaspoons of ground cinnamon in a small bowl.

Once the dough has risen, punch it down gently, then roll it out on a floured surface into a 16x10-inch rectangle.

Spread 1/4 cup of softened butter over the surface, then sprinkle the filling mixture, 1/2 cup of mini chocolate chips, and 1/2 cup of crushed peppermint candies evenly across the dough.

Starting from one long side, roll the dough tightly into a log and slice it into 12 equal pieces. Place the slices in a greased baking dish, cut side up, and cover for the second rise for 30-40 minutes.

Preheat the oven to 350°F (175°C).

Once the rolls have risen, bake them for 22-25 minutes until golden brown.

While the rolls are baking, prepare the glaze by beating together 4 ounces of cream cheese and 2 tablespoons of unsalted butter until smooth. Gradually mix in 1 cup of powdered sugar and 1/2 teaspoon of peppermint extract, adding milk as needed.

Once the rolls are out of the oven and slightly cooled, generously spread the glaze over the warm rolls.