Activate yeast by combining warm buttermilk, sugar, and yeast in a bowl. Let sit for 5 minutes until frothy.

In a large bowl, whisk together flour, cocoa powder, and salt. Create a well in the center and add activated yeast mixture, eggs, and melted butter. Mix until combined.

Knead the dough on a floured surface for about 5 minutes until smooth. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm area for about an hour until doubled.

Roll out the dough into a rectangle about ½ inch thick. Spread with softened butter and sprinkle generously with cinnamon-sugar.

Roll tightly from one edge to form a log and slice into equal pieces (about 1 inch thick).

Place rolls in a greased baking dish with space between each roll. Cover and let rise for another half hour while preheating the oven to 350°F (175°C).

Bake for approximately 25 minutes or until golden brown. Allow to cool slightly before drizzling with cream cheese frosting.