Activate Yeast: In a large mixing bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until frothy.

Mix Dough Ingredients: Add remaining sugar, softened butter, egg, vanilla extract, cocoa powder, red food coloring, and salt to the yeast mixture. Stir until well combined.

Incorporate Flour: Gradually add flour, one cup at a time, mixing until the dough pulls away from the sides and forms a soft ball.

Knead Dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

Prepare Filling: Mix butter, brown sugar, cocoa powder, and vanilla extract until smooth.

Roll Dough: After the first rise, punch down the dough and roll it into a 12x18 inch rectangle. Spread the filling evenly over the dough.

Form Rolls: Starting from a long edge, roll the dough tightly into a log and cut into 9-12 equal pieces.

Second Rise: Arrange rolls in greased baking dish, cover, and let rise for 30-45 minutes.

Bake: Preheat oven to 375°F and bake for 20-25 minutes until golden brown.

Make Frosting: Beat together cream cheese and butter until smooth, then gradually add powdered sugar and milk to achieve a spreadable consistency.

Frost Rolls: Spread cream cheese frosting over warm rolls and serve.