In a medium microwave-safe bowl, combine the milk, water, and 4 tablespoons butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30 second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed.

In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on low-medium speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, ¼ cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire ¾ cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover the dough (just the doughs surface) with plastic wrap. Let dough rest in the oven for 10-15 minutes. (Make sure the oven is turned OFF.)

Combine the light brown sugar, cinnamon, pecans, cocoa powder, and espresso powder in a small food processor and pulse a few times until the pecans break down into small pieces. I pulsed it about 3 times.

When the dough is ready, turn it out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 14x10 inch rectangle. (you can trim the edges with a pizza cutter if you want the dough to be a perfect rectangle). Using a small spatula, spread the remaining 4 tablespoons of softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the pecan mixture and sprinkle the chocolate chunks evenly over the surface. Roll up the dough tightly, cut into 12 even pieces and place in a lightly greased 9-inch round or 13 x 9 rectangle pan (see note). I used dental floss to cut my cinnamon rolls, it's easier than using a knife.

Heat the oven to 200ºF. Turn the oven off, loosely cover the rolls with a towel and allow to rise in the oven for 20-25 minutes. If you have the time, allow them to sit for 35 minutes, that's even better.

When dough has risen, remove from the oven. Place a rack near the middle of the oven and preheat the oven to 350ºF. Remove the towel from the rolls, and bake the cinnamon rolls for 16-19 minutes or until the rolls are golden and cooked through. Remove and let cool on a wire cooling rack for 5 minutes. Prepare the cream cheese frosting while they cool.

Combine the butter and cream cheese in a medium bowl and using beaters, beat them together until smooth. Add the powdered sugar and the vanilla extract and continue to beat until the frosting is smooth.

Spread the frosting on the cinnamon rolls while still warm.