In a small bowl, combine warm milk, warm water, and granulated sugar. Stir gently until dissolved, then sprinkle in active dry yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, and unsweetened cocoa powder. Create a well in the center and add the activated yeast mixture, eggs, softened unsalted butter, red food coloring, and vanilla extract. Mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 6-8 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm area for about 1 hour, or until doubled in size.

Prepare the filling by beating together softened unsalted butter, packed brown sugar, ground cinnamon, and a pinch of salt until creamy.

Once the dough has risen sufficiently, punch it down gently. On a floured surface, roll it into a 12 by 18-inch rectangle. Spread the cinnamon filling evenly across the dough.

Starting from one long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and place in a greased baking dish. Cover and let them rise for about 30 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.

Allow the rolls to cool for about 5 minutes. Prepare the frosting by beating together softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt until smooth. Generously frost the warm rolls.