In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until the mixture thickens into a smooth paste. Transfer to a bowl and set aside to cool slightly.

In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, yeast, and salt.

With the mixer running on low speed, add the butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10–12 minutes, or until the dough is smooth, elastic, and slightly tacky.

Cover the bowl and set aside while you prepare the brownie filling.

In a microwave-safe bowl, melt the butter and chocolate chips together, stirring until smooth. Whisk in the cocoa powder. Then, set aside to cool slightly.

In a large bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, and vanilla until combined.

Slowly whisk in the melted chocolate mixture until smooth.

Fold in the flour and salt just until combined.

Line a metal 9×13 baking pan with parchment paper.

Roll out the dough on a lightly floured surface into a 21×15 rectangle. Use a rubber (not metal) spatula to spread the brownie batter across the entire surface of the dough.

Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.

While the rolls are baking, make the frosting.

In the bowl of a stand mixer, beat the cream cheese and butter until smooth and lump-free.

Add the powdered sugar and cocoa powder and mix on low speed until combined. Increase the speed to medium and beat until light and fluffy.

Mix in the heavy cream, vanilla, and salt until smooth.

Spread the frosting over the warm rolls. Garnish with cosmic brownie sprinkles and brownie bites before serving.