Activate the Yeast: In a small bowl, combine warm milk, warm water, and granulated sugar. Sprinkle the active dry yeast and let it sit for 5–10 minutes until frothy.

Make the Dough: In a large bowl, whisk together the flour, salt, and cocoa powder. Once the yeast is frothy, add it to the flour along with eggs, butter, red food coloring, and vanilla extract. Mix until a cohesive dough forms, then knead on a floured surface.

Knead the Dough: Knead for about 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Prepare the Cinnamon Filling: Mix together softened butter, brown sugar, ground cinnamon, and salt in a medium bowl until smooth.

Roll Out the Dough: Punch down the risen dough and roll it into a rectangle (approximately 12×18 inches) on a floured surface.

Spread the Filling: Evenly spread the cinnamon filling over the dough, covering every corner.

Roll and Slice: Roll the dough tightly and slice into 12 equal pieces. Place in a greased 9×13-inch baking dish and let rise for another 30 minutes.

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

Make the Cream Cheese Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt.

Frost and Serve: Generously spread the cream cheese frosting over warm rolls straight out of the oven.