Preheat an oven to 350F and line a baking sheet with parchment paper.

Mix the pancake mix and Greek yogurt in a large bowl. Work the dough until you can form one large ball. (It may seem as if you need more Greek yogurt. You don't—just keep working the dough.) 

Transfer the dough to the baking sheet and use a rolling pin or the backside of a spatula to flatten the dough. Spray your rolling pin with nonstick cooking spray to alleviate any sticking issues. You want the dough to be fairly thin and take up most of the baking sheet. (If the dough is resistant to rolling thin, set it aside for a few minutes to rest.)

Use a pizza cutter or knife to cut the dough vertically into 4 long pieces. (You can also cut them in half at this point or cut them once rolled. I cut them after rolling.) Set the dough aside.

Microwave the butter in a small dish for 5-10 seconds before adding the cinnamon and stirring well. Spoon the cinnamon butter mixture onto the dough strips in one thin line. (If you cut the strips in half in step 3, leave a little room at the ends of each strip to avoid overflow when rolling.)

Carefully roll each strip of dough from one end to the other. 

Use a sharp knife to cut each of the 4 rolls in half and place the cut side down.

Bake for 12 minutes.

While the chocolate cinnamon rolls are in the oven, mix the cream cheese and Swerve or powdered sugar in a small bowl. If your cream cheese is cold, microwave for 10-15 seconds. Once the cinnamon rolls have cooked and cooled briefly, add the frosting and any additional toppings like sprinkles.