In a large mixing bowl, combine 2 cups of flour, cocoa powder, sugar, yeast, and salt.

Whisk in the warm milk, melted butter, egg, and red food coloring until well combined.

Gradually add the remaining flour and knead for 8 to 10 minutes until the dough is smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm, draft-free area for 90 minutes or until doubled in size.

On a floured surface, roll the dough into a 12x18 inch rectangle.

Spread 1/2 cup softened butter over the dough, leaving a small margin at the edges.

Mix the brown sugar and cinnamon in a small bowl and sprinkle evenly over the buttered dough.

Roll the dough tightly starting from the long edge and cut into 12 equal slices using a serrated knife or dental floss.

Place rolls into a greased 9x13 inch baking pan, cover, and allow to rise for an additional 30 minutes.

Preheat oven to 350°F (175°C) and bake for 20 to 25 minutes.

While baking, beat the cream cheese, 1/4 cup butter, powdered sugar, and vanilla extract until smooth.

Remove rolls from the oven and spread the cream cheese frosting over them while still warm.