Activate yeast by mixing warm milk, yeast, and a pinch of sugar. Let sit 10 minutes.
Mix flour, remaining sugar, salt, and cocoa powder in a large bowl.
Combine yeast mixture with melted butter, eggs, vanilla, and red coloring.
Knead wet and dry ingredients together until smooth elastic dough forms (5-7 mins).
Rise in a greased bowl covered with a towel for 1-2 hours until doubled.
Roll dough into a 15x9 inch rectangle. Spread softened butter and sprinkle brown sugar/cinnamon mix.
Cut into 12 rolls using dental floss and place in greased baking dish.
Second Rise for 30-45 minutes while preheating oven to 350°F (175°C).
Bake for 25-30 minutes. Frost with beaten cream cheese, butter, and powdered sugar while warm.
