In a small bowl, activate the yeast by mixing it with warm milk and a teaspoon of sugar. Let it sit for about 5 minutes until frothy.

In a large bowl, combine flour, sugar, cocoa powder, and salt.

Add in the melted butter, activated yeast mixture, eggs, red food coloring, and vanilla extract. Mix until a dough forms.

Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.

Place it in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

In a bowl, mix softened butter, brown sugar, and cinnamon until smooth and spreadable.

Roll the risen dough out into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the dough.

Roll the dough tightly into a log and slice it into 1-inch thick rolls. Place them in a lightly greased baking dish.

Cover the rolls and let them rise again for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for about 20-25 minutes, or until lightly golden.

While the rolls are baking, whisk together cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth.

Once the rolls are done, let them cool for a few minutes, then drizzle with cream cheese frosting before serving.