In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top.

Add the flour, salt, and 1 tablespoon of butter. Knead until the dough forms a smooth ball, 3-4 minutes, adding additional flour as needed.

Cover and let rise in a warm place until doubled in size, about 1-2 hours.

Preheat the oven to 375? F. Line a baking sheet with parchment paper.

In a bowl, combine the granulated sugar and 1 teaspoon cinnamon.

On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16?14 inches). Spread the dough with 4 tablespoons butter and sprinkle with cinnamon sugar. Sprinkle the chocolate over half of the dough.

Fold the dough in half over the chocolate, pressing to adhere. Cut into 12 strips. Twist each strip into a loose knot and place on the prepared baking sheet.

Melt the remaining 2 tablespoons butter and combine with 2 teaspoons cinnamon, the brown sugar, and 1 teaspoon flour. Spoon clumps of the brown sugar mix over the knots.

Transfer to the oven and bake for 8-10 minutes. Remove from the oven and spoon any melted brown sugar back over the rolls. Return to the oven and continue baking another 8-10 minutes, until golden.

Enjoy warm or at room temperature.