In a mixing bowl fitted with the hook attachment combine the flour, cocoa, sugar, salt and yeast.

In a microwave safe bowl heat the water, milk and butter to a temperature of 90-110*F.

Pour liquid into flour mixture and mix until combined.

Add the egg and mix until smooth.

If too wet add more flour (keep in mind you will be turning out onto floured surface).

Turn dough onto floured surface and allow to rest for 15 minutes.

Punch dough down and roll dough into a 12" long by 6" wide rectangle.

Combine the butter, cinnamon and sugar filling ingredients and spread over the dough.

Then spread the peanut butter over the cinnamon mixture.

Roll the dough on the longest side.

Then slice dough into 12 equal pieces.

Place into a greased 9x13 baking dish and cover with plastic wrap.

Allow to proof to double in size.

Bake proofed rolls at 350*F for 15-20 minutes.

In a mixing bowl with the paddle attachment, combine the cream cheese, butter and peanut butter, mixing until smooth.

Slowly add the powdered sugar.

Add the vanilla.

Spread the frosting over slightly cooled cinnamon rolls.

Serve!!!