Warm the milk to about 110°F and dissolve the active dry yeast in it; let it bloom for 10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, and salt, then cut in the cold butter until resembling pea-sized crumbs.

Stir in the yeast mixture, beaten eggs, and red gel food dye, kneading for about 5 minutes until smooth and elastic.

Preheat your oven to 200°F, then turn it off. Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1 hour.

Prepare the filling by beating together softened butter, brown sugar, and cinnamon until thick and spreadable.

Once the dough has risen, turn it onto a floured surface and roll into a large rectangle. Spread the cinnamon filling evenly, then roll from the short edge into a log.

Slice the log into 12 equal pieces using unflavored dental floss.

Arrange the sliced rolls in a greased baking pan, cover, and allow to rise for an additional 20 minutes while preheating the oven to 375°F.

Pour heavy cream around the rolls and bake for 25-27 minutes until golden brown and a thermometer reads 160°F.

As the rolls bake, make the cream cheese icing by beating together softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.

Spread the icing over the rolls while they are warm for a delicious topping.