Place the flour, yeast, salt, sugar, and butter in the bowl of a food processor. Pulse until well combined. Add the eggs and pulse a few times more.

With the machine running, slowly pour the milk through the feed tube. Process for 30 seconds, adding additional lukewarm milk 1 tablespoon at a time if necessary, until the mixture forms a ball that is sticky to the touch. If you add too much milk and the mixture gets too sticky, add a bit more flour 1 tablespoon at a time.

Spray a large mixing bowl with cooking spray. Turn the dough out onto a lightly floured counter and knead a few times, then shape the dough into a ball. Place dough in the prepared bowl and turn it over a few times to coat in cooking spray. Cover loosely with plastic wrap and let rise at room temperature until the dough doubles in size, 1 to 2 hours.

Gently deflate the dough, then form it into a ball again. Place on a lightly floured surface and let rest 20 minutes.

While dough is resting, mix the sugar and cinnamon together in a small bowl.

Generously spray a 13- by 9-inch baking pan with cooking spray. Combine the brown sugar, cream, and salt in a small mixing bowl, then spread evenly in the bottom of the pan.

Roll out the dough on a lightly floured work surface into a 13- by 9-inch rectangle. Spread the room temperature butter over the rectangle, top the butter with the cinnamon sugar mixture, the sprinkle the chopped chocolate over the top. Roll the dough lengthwise into a tight log, then pinch the seam closed. Carefully cut the log into 15 slices. Arrange the slices in the prepared pan. Cover the pan loosely with plastic wrap and place in the refrigerator overnight. (If you’re not making the rolls ahead, let the rolls rise at room temperature for 1 to 2 hours, until doubled in size.)

In the morning, remove the rolls from the fridge and let sit in a warm place until they’ve puffed up a bit, about 20 to 30 minutes. (If it’s really cold in your house, preheat the oven and let the rolls sit next to the stove until they get puffy.)

Once the rolls have puffed, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 25 to 30 minutes, until the rolls are golden.

While cinnamon rolls are in the oven, combine the butter and cream cheese in a medium mixing bowl. Beat with an electric mixer set to medium speed until very smooth. Beat in the vanilla and salt until combined, then turn mixer to low and gradually beat in 1 1/2 cups of powdered sugar. Turn mixer to medium and beat until frosting is completely smooth. If necessary, add milk (if frosting is too thick) or powdered sugar (if frosting is too thin) to achieve desired consistency.

Let the rolls cool in the pan for 15 to 20 minutes, then invert onto a serving plate. Top with frosting and serve.