Begin by warming the milk until it reaches 105–115°F. Sprinkle the active dry yeast over the warm milk and let it sit undisturbed for about 5 minutes until it becomes foamy.

While the yeast is blooming, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt in a large mixing bowl.

Once the yeast is foamy, add it to the dry mixture along with the melted butter, egg, red food coloring, and vanilla extract. Stir until a rough dough forms.

Transfer the dough onto a floured surface and knead it gently for about 5 minutes, until it becomes smooth and elastic.

Place the kneaded dough in an oiled bowl, cover it with a kitchen towel, and let it rise in a warm area for about 1 hour until it has doubled in size.

After the dough has risen, punch it down gently to release air, roll it out on a floured surface into a rectangle approximately 12x9 inches, and spread softened butter over the surface.

Sprinkle the brown sugar and ground cinnamon over the buttered dough, covering the entire surface.

Carefully roll the dough tightly from one long side to the other, pinch the seam to seal, and slice into 8 to 12 equal pieces.

Cover the sliced rolls with a towel and let them rise for another 30 minutes in a warm place.

Preheat your oven to 350°F. Once preheated, bake the rolls for 20-25 minutes until they are fluffy and spring back lightly.

While the rolls are baking, prepare the frosting by whipping together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.

Once the rolls are baked, allow them to cool for about 5 minutes, then drizzle the cream cheese frosting generously over the warm rolls.