In a small bowl, dissolve active dry yeast in warm milk. Let it sit for about 5 minutes until foamy.

In a large mixing bowl, combine granulated sugar, melted butter, egg, cocoa powder, red food coloring, and salt. Add the yeast mixture and stir to combine.

Gradually add all-purpose flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Roll out the dough on a floured surface into a 15×9 inch rectangle.

Spread softened butter over the rolled-out dough. Mix brown sugar and ground cinnamon together, then sprinkle evenly over the buttered dough.

Roll up the dough tightly, starting from the long edge. Cut into 12 even rolls and place them in a greased 9×13 inch baking dish.

Cover and let the rolls rise for another 30 minutes.

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

While the rolls are baking, prepare the cream cheese glaze. Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, mixing until a smooth glaze forms.

Drizzle the cream cheese glaze over the warm rolls before serving.

Prep Time: 30 minutes, plus rising time