1-First Step: Begin by activating the yeast. Warm the milk in the microwave or on the stove until it reaches about 110°F (43°C). It should feel comfortably warm to the touch but not hot. Pour the warm milk into a large mixing bowl and sprinkle the yeast over the surface. Add 1 teaspoon of the granulated sugar and gently stir. Allow the mixture to sit for 5-10 minutes until it becomes foamy and bubbly. This indicates that the yeast is active and ready to help your dough rise.

2-Second Step: While the yeast activates, melt the butter and set it aside to cool slightly. In a separate small bowl, whisk the eggs with the vanilla extract until well combined. Once the yeast mixture is foamy, add the remaining granulated sugar, melted butter, egg mixture, red food coloring, and salt to the bowl. Mix thoroughly with a wooden spoon or electric mixer on low speed until all ingredients are incorporated.

3-Third Step: In a medium bowl, whisk together the all-purpose flour and cocoa powder. Gradually add the dry ingredients to the wet mixture, about 1 cup at a time, mixing well after each addition. After about 3 cups have been added, the dough will start to become thick and difficult to mix. At this point, turn the dough out onto a lightly floured surface and knead by hand, gradually incorporating the remaining flour until the dough is smooth, elastic, and slightly tacky but not sticky.

4-Fourth Step: Transfer the dough to a lightly greased bowl, turning once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free area. Allow the dough to rise for 60-90 minutes, or until it has doubled in size. The ideal rising temperature is between 75-85°F (24-29°C). If your kitchen is cool, you can create a warm environment by turning on your oven to its lowest setting for 1 minute, then turning it off and placing the dough inside.

5-Fifth Step: While the dough rises, prepare the filling by combining the brown sugar and ground cinnamon in a small bowl. Mix until well combined. Grease a 9×13 inch baking pan with butter or cooking spray and set aside.

6-Sixth Step: Once the dough has doubled in size, punch it down gently to release air bubbles. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Aim for even thickness throughout, about 1/4 inch thick. Spread the softened butter evenly over the surface of the dough, leaving a 1-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.

7-Seventh Step: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it closed. Use a sharp knife or dental floss to cut the log into 12 equal slices, about 1.5 inches wide. Place the rolls in the prepared baking pan, cut side up, spacing them evenly. Cover the pan with plastic wrap or a clean towel and let the rolls rise for another 30-45 minutes, or until they have puffed up and are touching each other.

8-Eighth Step: While the rolls are rising for the second time, preheat your oven to 375°F (190°C). Once the rolls have risen, remove the covering and bake for 25-30 minutes, or until they are golden brown and cooked through. You can check for doneness by inserting a toothpick into the center of a roll it should come out clean without any dough sticking to it. If the tops start browning too quickly, cover the pan loosely with aluminum foil during the last 5-10 minutes of baking.

9-Final Step: While the rolls are cooling in the pan, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and 1 tablespoon of milk, then beat until the frosting is smooth and spreadable. If the frosting is too thick, add additional milk 1 teaspoon at a time until you reach your desired consistency. Spread the frosting generously over the warm rolls and serve immediately for the gooey texture that makes cinnamon rolls so irresistible.