In a large bowl, whisk together flour, cocoa powder, sugar, yeast, and salt.

Add warm milk, eggs, melted butter, and red food coloring. Stir until a dough forms.

Knead on a floured surface for 8-10 minutes until smooth, or use a stand mixer with a dough hook for 5-6 minutes.

Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1–2 hours until doubled in size.

Mix softened butter, brown sugar, cinnamon, and vanilla into a smooth paste.

Once risen, punch down the dough and roll it out on a floured surface into an 18x12-inch rectangle.

Spread the cinnamon-sugar filling evenly over the dough, leaving a ½-inch border along the edges.

Roll the dough tightly into a log, starting from the long edge.

Use unflavored dental floss or a serrated knife to cut the log into 12 even pieces.

Place the rolls in a greased 9x13-inch baking dish, leaving a small gap between them.

Cover the pan with a towel and let the rolls rise for 30–45 minutes, until puffy and touching.

Preheat your oven to 350°F (175°C).

Bake for 20–25 minutes, or until the rolls are lightly golden and set. Avoid overbaking!

Beat cream cheese and butter until smooth.

Add powdered sugar and vanilla, mixing until fluffy. Thin with heavy cream if needed.

Spread the frosting over the warm rolls so it melts into every crevice.

Serve immediately and enjoy!