Step-by-Step Instructions

• In a small bowl, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast on top and give it a gentle stir. Allow this mixture to sit for 5–10 minutes until frothy.
• In a large mixing bowl, whisk together the all-purpose flour, salt, and cocoa powder until well combined. Add the activated yeast mixture, eggs, butter, food coloring, and vanilla extract. Mix until a slightly sticky dough forms.
• Lightly flour your work surface, turn the dough out, and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
• Make the cinnamon filling by combining softened butter, brown sugar, ground cinnamon, and salt in a small bowl until smooth. Set aside.
• Punch down the risen dough and roll it out into a 12×18-inch rectangle on a floured surface. Spread the cinnamon filling evenly across the dough.
• Starting from the long edge, tightly roll the dough into a log and slice into 12 equal pieces. Place in a greased baking dish and let rise for another 30 minutes.
• Preheat your oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden brown. Allow to cool for 5 minutes after baking.
• Prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until fluffy.
• Once cooled, generously frost the rolls and serve immediately.