In a large mixing bowl, whisk together 2 cups of all-purpose flour, granulated sugar, cocoa powder, and active dry yeast. In a separate bowl, mix the warm whole milk with melted unsalted butter, ensuring it's well-combined. Pour this liquid mixture into the dry ingredients along with the room-temperature eggs and red gel food coloring. Stir everything together until a sticky dough forms.

Gradually incorporate the remaining 2 cups of flour into the sticky mixture, kneading the dough on a floured surface for about five minutes. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm spot until it doubles in size, which typically takes about one hour.

After the dough has risen, gently punch it down to release the air. On a floured surface, roll the dough into a rectangle approximately half an inch thick.

Spread softened unsalted butter generously over the rolled-out dough, then sprinkle a mixture of sugar and cocoa powder evenly on top. Roll the dough tightly from one long edge to the other, creating a log.

Slice the dough log into even pieces, ideally about twelve. Place these pieces cut-side up in a greased baking dish. Cover with a clean kitchen towel and let them rise again for about thirty minutes while preheating your oven to 350°F (175°C).

Bake the rolls in the preheated oven for approximately twenty-five minutes until golden brown.

While the cinnamon rolls cool slightly, prepare the cream cheese frosting by beating together softened cream cheese and powdered sugar until smooth and creamy.

Drizzle the cream cheese frosting generously over the warm rolls and serve.