Add all ingredients into your stand mixer.
Mix for 15- 20 min. until dough cleans the side of the bowl and appears smooth.
Transfer to a greased bowl and cover with plastic wrap. Let rise until doubled, should be about an hour.
Preheat the oven to 350 degrees F.
Mix Chocolate filling together until well incorporated.
Heat the butter and the heavy cream until hot. Add in the chocolate pieces into the hot butter and cream. Stir until combine. You can pop it in the microwave if it needs to get softer.
Add in the powdered sugar and cocoa and whisk until smoothe.
Add butter and cream cheese into a stand mixer with paddle attachment. Beat for 5 minutes. Add powdered sugar and strawberry jam and beat for another 5 minutes.
Deflate your dough and transfer to a lightly floured work surface.
Using a rolling pin roll your dough into a 10 inch by 18 inch rectangle.
Cover your dough in the chocolate filling.
Starting at the top of your dough, roll the dough toward you until you reach the other side. Once you have come to the end, seal the roll out by pinching the dough at the seam.
Cut 12 regular sized rolls at 1.5 inches or make 6 jumbo rolls.
Transfer rolls to a baking pan lined with greased parchment, evenly spacing them about 1 inch from each other in every direction.
Let rise for 30 minutes.
Bake at 350 degrees F for 30 to 40 minutes, or until the internal temperature is 186 degree F.
Remove from oven, ice with cream cheese frosting and enjoy!
