Prepare the Dough:

1. In a large mixing bowl, combine 2 1/2 cups of flour, sugar, yeast, and salt.
2. In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed, until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare the Filling:

6. In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.

Roll Out and Assemble:

7. Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12×18 inches).
8. Spread the cinnamon filling evenly over the dough.
9. Starting from the long side, tightly roll up the dough into a log.
10. Cut the log into 12 equal slices.

Second Rise and Bake:

11. Place the slices in a greased 9×13-inch baking dish. Cover and let rise for another 30-45 minutes until puffed.
12. Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

Make the Icing:

13. While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk if needed to thin the icing.

Serve:

14. Drizzle the icing over the warm rolls and serve immediately.