In a mixing bowl, combine 1 cup of warm milk (110°F) with 2 tablespoons of granulated sugar and 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Once frothy, add 1/4 cup of melted butter, 2 eggs, 1 tablespoon of red food coloring, 1/4 cup of unsweetened cocoa powder, 4 cups of all-purpose flour, and 1 teaspoon of salt to the bowl. Mix until a shaggy dough forms.

Knead the dough for 5-7 minutes on your floured surface until it becomes smooth and elastic.

Transfer the kneaded dough to a greased bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.

Roll the risen dough out on a floured surface into a rectangle, spread melted butter over the surface, then sprinkle with a mixture of sugar and cinnamon. Roll it up tightly from one long side to the other.

Cut the rolled dough into 12 equal pieces and place them in a greased baking dish. Cover the dish and let them rise again for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.

Allow the rolls to cool for about 10 minutes. Whip together 8 oz of cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract to create your frosting. Spread the cream cheese frosting on the warm rolls.