Activate the Yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Allow it to sit for 5–10 minutes until frothy.

Mix the Wet Ingredients: In a large bowl, whisk together melted butter, sugar, egg, vanilla extract, cocoa powder, and red food coloring until smooth.

Combine Ingredients: Pour the frothy yeast mixture into the bowl with the wet ingredients and mix thoroughly. Gradually add flour and salt, stirring until a soft dough forms.

Knead the Dough: Turn the dough onto a floured surface and knead it for about 5–7 minutes until smooth and elastic.

Let it Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour until it doubles in size.

Prepare the Filling: In a medium bowl, cream together softened butter, brown sugar, cinnamon, and cocoa powder until spreadable.

Roll Out the Dough: Once the dough has risen, punch it down gently and roll it out into a rectangle about 1/4 inch thick.

Add the Filling: Spread the filling mixture evenly over the rolled-out dough.

Shape the Rolls: Starting from one long edge, roll the dough tightly into a log and cut into 12 equal pieces.

Second Rise: Place rolls in a greased baking dish, cover, and let them rise for an additional 30–45 minutes.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Bake the Rolls: Bake for 25–30 minutes until golden brown.

Make the Frosting: Beat softened cream cheese and butter until smooth, then mix in powdered sugar and vanilla.

Frost and Serve: Let the rolls cool slightly before spreading the cream cheese frosting on top. Serve warm.