In a medium bowl, mix together the dry ingredients for the regular dough (the flour, salt, and yeast). Do the same in a separate medium bowl with the dry ingredients for the chocolate dough (the flour, cocoa powder salt, yeast, and baking soda).
In two separate, microwave-safe measuring cups, heat the water, honey, almond milk, and oil for each dough until it reaches 110-120 degrees Fahrenheit. You don’t want it hotter than that or it will kill the yeast. Mix each honey/oil mixture into each bowl, adding the Greek yogurt and egg whites. Stir each dough until the Greek yogurt is well mixed and the dough is soft and a little bit sticky.
Turn the regular dough out onto a lightly floured surface and knead for 4 minutes until soft and elastic. Spray the bowl that it was in with cooking spray and place it back inside to let it rest. Repeat the kneading with the chocolate dough, and then let it rest for 10 minutes.
Once the doughs have rested, roll them each between your hands, and then twist them together to form a rope. Roll the dough on a lightly floured surface to a 14x8-inch rectangle.
In a small bowl, melt the peanut butter and coconut oil until smooth. Mix well and spread out onto the rolled dough, making sure to really cover it.
Ina separate small bowl, mix together the cinnamon, granulated sugar, and brown sugar. Spread the sugar mixture all over the peanut butter, using your fingers to really rub it in. Sprinkle the mini chocolate chips over top, lightly pressing into the dough.
Tightly roll the dough up and cut into 11 buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
Spray a 9-inch circular baking dish (or pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil and let the buns rise in a cool, dry place for 90 minutes.
Preheat your oven to 375 degrees Fahrenheit and bake the risen rolls for 10 minutes. Then lightly cover with tinfoil to prevent too much browning, and bake for an additional 5-10 minutes.
While the buns bake, whisk together the peanut butter, softened cream cheese, vanilla, powdered sugar, and almond milk until smooth. Make sure the cream cheese is nice and soft or you will have chunks in your glaze.
Pour the glaze over the buns and serve immediately.
