\nAdd milk, whole eggs, egg yolks, dry active yeast and sugar to the bowl of a stand mixer fitted with a hook attachment. Mix for a minute, just to combine. Add flour, salt, and butter to the bowl and mix on medium until the dough comes together, about 2 minutes. Mix on low speed for another minute until dough is in a clean ball.\nTransfer the dough to a greased bowl and cover with plastic. Rest in a warm place for 2-3 hours, until the dough is doubled in size. \nWhile the dough rises, mix together brown sugar, India Spice and Cocoa Powder.\nOnce the dough is doubled, punch it down to deflate and dump it out onto a large clean cutting board. Roll the dough into a ¼ inch thick rectangle, with the longer side, parallel to your body. Sprinkle the filling on all of the dough, except an inch wide strip at the far end of the long side. This will help seal the rolled dough. \nRoll the dough into a thick long ribbon, working away from you towards the bare strip of dough. It should be tight but not too tight that the dough tears.\nCut the two uneven ends off and discard. Cut the dough into 6 even rolls. Place on a parchment lined sheet tray, with a few inches between each bun. Cover with plastic wrap and allow to rise on the counter for another hour or in the refrigerator overnight.\nFor the Frosting:\nWhile the dough rests for the final proof, make the frosting. Whip butter and cream cheese until light and fluffy, about 2 minutes. Scrape the bowl and add the powdered sugar, heavy cream and vanilla. Mix slowly to incorporate and then whip for 1 minute. Leave at room temperature until ready to use. \nFor the Buns:\nPreheat the oven to 350 degrees. Bake for 25 minutes until deep golden brown. \nRemove from the oven and rest for 10 minutes before putting a dollop of cream cheese frosting on each bun, allowing it to melt a bit.