Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy.

Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, vanilla extract, and the egg. Once the yeast is activated, add it to this mixture and stir to combine.

Add Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, and salt. Slowly incorporate the dry ingredients into the wet mixture, mixing until a pliable dough comes together. Add red food coloring a little at a time until the desired color is reached.

Knead the Mixture: Transfer the dough onto a surface dusted with flour and knead it for approximately 5 to 7 minutes until it becomes smooth and elastic. Place the kneaded dough in an oiled bowl, cover it with a clean kitchen towel, and allow it to rise in a warm environment for about 1 to 1.5 hours, or until it has doubled in volume.

Prepare the Filling: In a small mixing bowl, blend the softened butter with brown sugar, ground cinnamon, and vanilla extract until the mixture is smooth and thoroughly mixed.

Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface.

Spread the Filling: Evenly spread the cinnamon-sugar mixture over the rolled-out dough, leaving a small border around the edges.

Roll and Cut: Carefully roll the dough into a log, starting from the longer side. Use a sharp knife or dental floss to cut the log into 12 equal rolls.

Let Rolls Rise Again: Place the rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes, or until puffy.

Bake the Rolls: Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20-25 minutes, or until lightly golden brown on the edges. Remove from the oven and let them cool slightly while preparing the icing.

Prepare the Icing: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Top the Rolls: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately and enjoy the heavenly taste of red velvet and cinnamon combined.