In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of active dry yeast, 1 teaspoon of baking powder, and ½ teaspoon of salt. In another bowl, combine 1 cup of warm milk, ½ cup of melted unsalted butter, 1 large egg, 1 tablespoon of red food coloring, and 1 teaspoon of vanilla extract. Gradually mix the wet ingredients into the dry until a soft dough forms.

Transfer the dough onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Add more flour as needed.

Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.

While the dough rises, mix ½ cup of softened unsalted butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon in a bowl until smooth.

Once the dough has doubled, punch it down and roll it out onto a floured surface into a rectangle measuring about 12x18 inches.

Spread the cinnamon filling evenly over the surface, leaving a small border.

Roll the dough tightly into a log and slice into 12 equal pieces.

Place the rolls cut-side up in a greased baking dish, cover, and let rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake for 25–30 minutes.

Prepare the frosting by beating 8 ounces of softened cream cheese and ½ cup of unsalted butter until smooth, then blend in powdered sugar, vanilla extract, and milk to desired consistency.

Spread the cream cheese frosting over warm rolls after cooling slightly for about 10 minutes.