In a mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Allow this mixture to sit for about 5 minutes until bubbly and frothy.

Once activated, add the all-purpose flour, melted butter, egg, vanilla extract, and red food coloring into the bowl. Mix until a sticky dough forms.

Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until it doubles in size.

While the dough is rising, mix the brown sugar and cinnamon in a small bowl.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12x18 inches.

Spread the softened butter evenly over the dough and sprinkle the cinnamon-sugar mixture on top.

Carefully roll up the dough from the long side to form a tight log. Slice the log into 12 equal pieces and arrange them on a baking sheet lined with parchment paper.

Cover the rolls with a cloth and let them rise again for 30 minutes until puffed up.

Preheat your oven to 350°F (175°C) and bake the rolls for about 20-25 minutes until they are lightly golden.

While the rolls are baking, beat the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth.

Once out of the oven, drizzle the cream cheese frosting over the warm rolls and let it melt into the fluffy layers.