In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk until well blended.

Add the buttermilk, cocoa powder, egg, melted butter, and red food coloring. Mix until a cohesive dough forms, being careful not to overmix.

Flour a clean surface and transfer the dough onto it. Gently knead the dough for about 1 minute until smooth and elastic.

Roll the dough into a rectangle, roughly 12x18 inches in size.

Spread the brown sugar and cinnamon mixture over the surface of the rolled dough.

Starting from one long edge, roll the dough tightly into a log and pinch the seam closed.

Cut the rolled dough into roughly 12 equal sections.

Place the cut rolls into a greased baking pan, leaving space between each roll.

Cover with plastic wrap and allow the rolls to rise in a warm place until doubled in size, about 30 minutes to an hour.

Preheat your oven to 350°F.

Bake the rolls in the preheated oven for 20-25 minutes until set and slightly golden.

Prepare the cream cheese frosting while the rolls are baking by combining cream cheese, powdered sugar, and vanilla extract until smooth.

Once baked, let the rolls cool for about 10 minutes before frosting.

Spread the cream cheese frosting over the warm rolls before serving.