In a large bowl, combine 2 ¾ cups flour, ½ cup granulated sugar, 1 packet of instant yeast, ½ teaspoon salt, and 1 teaspoon cocoa powder. Mix until even.

In another bowl, whisk warm milk, melted butter, egg, vanilla, and red food coloring until smooth.

Gradually add the wet mix to the dry, stirring until a soft dough forms. If it’s sticky, add flour one tablespoon at a time.

Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover with a damp cloth, and let rise for 30 minutes or until doubled.

In a small bowl, mix ½ cup brown sugar, 2 tablespoons cinnamon, ¼ cup softened butter, 1 tablespoon cocoa, and 1 teaspoon vanilla until crumbly and spreadable.

Punch dough down, roll into a rectangle about ¼ inch thick, then spread filling evenly, leaving a small border.

Roll tightly from a long edge into a log and seal the seam. Cut the log into 12 equal pieces.

Take each piece, pinch the top center and flatten the bottom to form a heart. Preheat oven to 350°F (175°C).

Place hearts in a greased dish with space between them, cover, and let rise for 15 minutes.

Bake for 25–30 minutes until golden at the edges and a skewer comes out clean. Allow to cool slightly.

Beat cream cheese and butter until smooth, add powdered sugar and vanilla, then milk to thin if needed.

Spread frosting on rolls and enjoy warm.