For the dough: Heat the milk and butter over low heat in a small saucepan until butter is melted. Set aside and let cool to about 120 degrees.

Meanwhile, combine 4 cups of flour, yeast, sugar, and salt in a bowl and whisk. Beat in the milk mixture and then the eggs (do the milk before the eggs so that the eggs won't cook). Continue to beat for another 2 minutes. Stir in the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured board and knead for 10 minutes or until dough is smooth and elastic. Shape the dough into a ball and place in a greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 hour.

For rolls: Punch down the dough and turn out onto a floured board. Cut the dough in half and set one half aside. Roll the other half into about a 20x15 rectangle.

Brush one side of the dough with melted butter, leaving a 1/2 inch border.In a bowl, mix together the sugar, 4 tablespoons of cocoa and cinnamon. Sprinkle half of the sugar mixture over the melted butter. Top with half of the chocolate chips and nuts. Starting with the short edge, loosely roll the dough, jelly-roll style. Cut the roll into 12 equal pieces and place, cut side up into a greased baking dish.

Repeat with remaining dough.

Cover and let rise for 30-45 minutes ( or put them in the fridge to bake in the morning). Preheat the oven to 375 and bake the rolls for 20 minutes or until golden brown.

Mix powdered sugar, remaining cocoa, and milk together until well combined. Drizzle over the top of the rolls and serve!