In a small bowl, dissolve 2 tablespoons of active dry yeast in 1 cup of warm milk (110°F) with 2 tablespoons of granulated sugar, and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of salt, 1 cup of buttermilk, 1/2 cup of softened unsalted butter, 2 large eggs, 1 tablespoon of red food coloring, and 1 teaspoon of vanilla extract. Mix in the yeast mixture, then knead until a smooth and elastic dough forms.

Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and place it in a warm spot. Let it rise for about 1 hour or until the dough has doubled in size and is puffy.

While the dough is rising, mix together 1/2 cup of softened butter, 1 cup of brown sugar, 1 tablespoon of cinnamon, and 2 tablespoons of cocoa powder in a small bowl.

Once your dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle, about 16x12 inches. Spread the prepared filling evenly over the dough, leaving a small border at the edges. Roll the dough tightly from one short side to the other.

Place the cut rolls into a greased baking dish, ensuring they are snug against one another. Cover with a kitchen towel and let them rise for another 45 minutes until they are puffy and touching.

Preheat your oven to 350°F. Once the rolls have risen, bake them for 25-30 minutes or until the tops are golden brown.

While the rolls are baking, whip up the cream cheese frosting by beating together 8 ounces of cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and enough milk to reach your desired consistency.

Once the rolls are out of the oven, let them cool slightly—about 10 minutes—before generously drizzling the cream cheese frosting over the warm rolls.