In a small bowl, dissolve the active dry yeast in warm milk (110°F) with a pinch of sugar, allowing it to foam for about 5–10 minutes.

In a large mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, and salt.

Whisk together buttermilk, softened butter, eggs, red food coloring, and vanilla.

Pour the yeast mixture into the dry ingredients and knead for 5–7 minutes until the dough is smooth, elastic, and a vibrant red.

Transfer the kneaded dough into a greased bowl, covering it with a damp cloth or plastic wrap. Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.

While the dough is rising, prepare the filling by mixing softened butter, brown sugar, ground cinnamon, and cocoa powder in a bowl.

Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle, about ¼ inch thick.

Spread the filling mixture over the dough, roll tightly, and cut into 12 equal pieces.

Place the cut rolls in a greased baking dish, cover, and let them rise for another 45 minutes.

Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, until golden brown.

Prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.

Once the rolls have cooled for about 10 minutes, drizzle the frosting over them generously.