In a large mixing bowl, combine all-purpose flour, instant yeast, granulated sugar, and salt. Warm the milk to about 110°F. Add the warm milk, melted butter, and egg to the dry ingredients, mixing until a sticky dough forms. Knead for about 5 minutes until smooth, then place in a greased bowl and let rise for 1 hour.

In a small bowl, combine brown sugar, cocoa powder, and ground cinnamon to create the filling.

Once the dough has risen, roll it out into a 16x10-inch rectangle, spread softened butter, sprinkle filling mixture, mini chocolate chips, and crushed peppermint candies. Roll tightly and slice into 12 rolls.

Place sliced rolls into a greased baking dish, cover, and let rise for an additional 30-40 minutes.

Preheat the oven to 350°F. Bake rolls for 22-25 minutes until golden brown.

Prepare the glaze by beating cream cheese and butter until smooth. Gradually add powdered sugar, peppermint extract, and milk to achieve desired consistency.

Once rolls have cooled slightly, drizzle glaze on top and sprinkle with additional crushed peppermint candies.