In a small bowl, mix warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine melted butter, egg, vanilla extract, cocoa powder, and red food coloring. Add the activated yeast mixture and mix well.

Gradually add all-purpose flour and salt to the wet mixture, stirring until a soft dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it’s doubled in size.

In a small bowl, combine brown sugar, ground cinnamon, and softened butter until well blended.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.

Evenly spread the cinnamon filling over the rolled-out dough.

Starting from one long edge, roll the dough into a log.

Cut the log into 12 equal pieces and place them in a greased baking dish.

Cover the rolls and let them rise for another 30 minutes.

Preheat your oven to 350°F.

Bake the rolls for 25-30 minutes, or until lightly golden on top.

In a mixing bowl, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth.

Let the rolls cool for a few minutes, then generously spread the cream cheese frosting on top.

Serve warm.