Activate the yeast by mixing warm milk with the active dry yeast and letting it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, and salt, stirring until evenly mixed.

Once the yeast mixture is frothy, add it to the bowl with the dry ingredients along with melted butter, egg, and red food coloring, mixing until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.

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

Spread softened butter over the surface of the rolled-out dough, then sprinkle a mix of brown sugar, cocoa powder, and cinnamon evenly.

Starting from one edge, roll the dough tightly into a log shape, seal the seam, and cut it into rolls about 1 to 1.5 inches wide.

Place the rolls in a greased baking dish, allowing space between each, cover again with a cloth, and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.

While baking, prepare the frosting by mixing cream cheese, powdered sugar, and vanilla extract until creamy.

Spread the frosting generously over the warm rolls immediately after they come out of the oven for a delightful melt-in-your-mouth experience.