In a medium bowl, mix ½ cup warm milk, ½ cup warm water, and ¼ cup granulated sugar. Stir in 1 packet of active dry yeast and let it sit for 5-10 minutes until frothy.

In a large bowl, whisk together 4 cups of flour, ½ teaspoon salt, and 2 tablespoons cocoa powder. Create a well in the center, add the yeast mixture, 2 beaten eggs, ¼ cup softened butter, 1 tablespoon red food coloring, and ½ teaspoon vanilla extract. Mix until a dough forms.

Transfer the dough to a floured surface and knead for 6-8 minutes until it becomes smooth and elastic. Once kneaded, place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

While the dough is rising, prepare the cinnamon filling. In a medium bowl, beat together ½ cup softened butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and ½ teaspoon salt until it's well combined and creamy.

Once the dough has risen, punch it down gently to release the air. Roll the dough out on a floured surface into a 12x18-inch rectangle. Spread the cinnamon filling evenly over the dough, ensuring to cover it right to the edges.

Carefully roll the dough tightly into a log, then slice the log into 12 even pieces. Place the rolls in a greased 9x13-inch baking dish.

Cover the baking dish with a kitchen towel and allow the rolls to rise again for about 30 minutes in a warm environment.

Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 20-25 minutes, or until they are golden brown. Allow them to cool in the dish for about 5 minutes before frosting.

While the rolls are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together 8 oz of softened cream cheese, ¼ cup softened butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.

Once the rolls have cooled slightly, generously spread the cream cheese frosting over the top.