For Dough:

In a large bowl, combine lukewarm water and 1 tbsp. granulated sugar.  Sprinkle yeast over the water’s surface. Stir to dissolve.  Let sit for 10 minutes.  The yeast will expand significantly. 

As yeast is blooming, scald the milk in a medium saucepan.  Add the 1/2 cup sugar, salt, and butter. Stir to combine and let cool to lukewarm temperature. Pour into a large mixing bowl or the bowl of a standing mixer. 

Stir the yeast mixture into the milk mixture.  Add the eggs and red food coloring.  Blend well.  Beat in cocoa powder and 4 cups of the all-purpose flour.  Work in about 3 cups of the all-purpose flour.  Dough will be sticky.  Turn out on to a lightly floured board.  Knead gently for about 5 minutes.  Dough should be smooth and elastic.  Place dough into a greased bowl.  Turn to coat all side and cover.  Set aside in a warm location to rise until doubled, about 1-1/2 hours. 

For Cocoa Cinnamon Icing:

In a medium bowl, combine granulated sugar, cocoa powder, cinnamon and unsalted butter into a paste.  Set aside.

For Cream Cheese Filling:

In a medium size bowl, beat cream cheese, unsalted butter, and vanilla until smooth and fluffy.  Gradually add in the sifted powdered sugar until mixture is smooth.  Add 1 to 2 tbsp. milk until icing has a spreadable consistency.  Set aside.  

Assembling the Rolls:

Punch dough down . On a greased surface, roll or press dough into an 18-inch by 24-inch rectangle.  Evenly spread the Cocoa Cinnamon Filling on the dough surface, leaving about a 1/2-inch space along the bottom edge of the dough.  Roll dough into a log, starting at the top farthest away from you.  Pinch the bottom edge into the log.  Cut dough into equal slices (twelve 1-inch slices or twenty-four 1/2-inch slices).  Place cut sides up into greased rectangular pans.  Cover and let dough rise again until doubled, about 30 minutes in a warm location. 

Preheat oven to 350 degrees.  Bake rolls for 28-32 minutes.  Tops will be lightly browned.  The internal temperature of the dough should read 190 degrees F.  Let cool for about 5 minutes on a wire rack before spreading about 1/2 of Cream Cheese Icing over the roll’s tops.  Serve warm with additional Cheese Cream Icing.