Prepare a large bowl by lightly spraying it with cooking spray or coating it with a neutral oil.

In a separate bowl, combine eggs, egg yolks, sugar, butter, food coloring, vanilla extract, 2 cups of flour, cocoa powder, yeast, and salt using a wooden spoon or whisk. Stir until a wet and sticky dough forms.

Turn the dough onto a floured surface and knead for 8-10 minutes. Use as little flour as possible to avoid making the dough tough.

Place the kneaded dough in the prepared bowl, turn to coat, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.

Stir the ingredients together by hand or using the mixer’s paddle attachment until they are evenly moistened.

Attach the dough hook and add the remaining 1 and 3/4 cups of flour.

Knead the dough on low speed for 6 minutes. The dough should be soft, moist, and tacky, but not excessively sticky. If the dough is too wet, add more flour 1 tablespoon at a time, until the desired texture is achieved.

Transfer the dough to the greased mixing bowl, turning it once to coat.

Cover the top of the bowl with plastic wrap or a dry dish towel, while it rises or proofs. Make sure the towel is large enough to cover the entire bowl, and that it doesn’t touch the dough. This will help to keep the dough warm and prevent it from drying out.

Place the bowl in a warm, draft-free location, and let the dough rise for 2-2 1/2 hour or until doubled in size. To test the dough, gently press with your finger. If the indentation remains, the dough has fully risen.

While the dough is rising, make the filling by mixing together the brown sugar, granulated sugar, cocoa powder, cinnamon, and salt in a small bowl.

Melt butter and set aside.

Butter a 9×13-inch ceramic or glass baking dish.

Roll the risen dough into an 18-inch by 12-inch rectangle on a lightly floured surface, with the longest side closest to you.

Brush the dough with melted butter, then sprinkle the brown sugar-cocoa powder mixture over it. Leave a 1-inch border of plain dough without the cinnamon mixture along the edges of the dough. This will help prevent the mixture from spilling out during the rolling process.

Starting with the long edge, tightly roll the dough into an 18-inch log.

To cut the rolls, you can use a serrated knife or unwaxed floss. If using a knife, gently saw the log into 12, 1 1/2-inch wide pieces. If using floss, slide the floss under the roll and crisscross the ends, pulling through to cut the roll in half. Repeat to cut the rolls into 12 pieces.

Place the rolls into the prepared baking dish, cover them with plastic wrap, and refrigerate overnight.

The next day, remove the rolls from the refrigerator and let them come to room temperature.

Preheat the oven to 350 degrees F. Place a rack in the center of the oven.

Bake the rolls until they are puffed and slightly darkened and the internal temperature reaches 190 degrees F, about 30 minutes. If the rolls are browning too quickly, simply place a piece of foil over the top of the pan to protect them.

Remove the pan from the oven and place it on a wire rack to cool slightly.

Making The Glaze

In a mixing bowl, beat cream cheese until smooth.

Add milk, and vanilla extract, and whisk until combined.

Slowly mix in the sifted powdered sugar until smooth.

Drizzle the glaze over warm rolls and serve immediately.