In a small bowl, combine the warm milk, warm water, and granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour, salt, and cocoa powder. Add in the activated yeast mixture, eggs, softened butter, red food coloring, and vanilla extract. Stir until a sticky dough forms.

Dust a clean work surface with flour and transfer the dough onto it. Knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour.

Prepare the filling by mixing the softened butter, packed brown sugar, ground cinnamon, and salt until creamy.

Once risen, punch down the dough and roll it into a 12x18 inch rectangle on a floured surface.

Spread the cinnamon filling over the rolled-out dough, leaving a small border. Roll tightly from one long side and slice into 12 equal pieces.

Place the slices in a greased baking dish and let rise for another 30 minutes.

Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown. Let cool for 5 minutes.

In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth.

Spread the frosting generously over the warm rolls and serve while still warm.