In a small saucepan, whisk together two tablespoons of bread flour and half a cup of water over medium heat. Stir constantly until the mixture forms a thick paste, about 2-3 minutes. Remove from heat and set aside to cool slightly.

In a large mixing bowl, combine 4 cups of bread flour, ½ cup of granulated sugar, 2 tablespoons of cocoa powder, 1 packet of instant yeast, and 1 teaspoon of fine sea salt. Add ¾ cup of whole milk, ¼ cup of heavy cream, 1 tablespoon of vinegar, 1 large egg, 1 teaspoon of vanilla extract, the prepared tangzhong, and a few drops of red gel food coloring. Mix until the dough starts to come together.

Transfer the shaggy dough onto a lightly floured surface and begin kneading it with your hands. Gradually incorporate ½ cup of softened unsalted butter, kneading for about 8-10 minutes until the dough is smooth and elastic.

Cover the bowl with a clean towel and allow the dough to rest for about 30 minutes.

In a medium bowl, mix together ½ cup of softened unsalted butter, 1 cup of light brown sugar, 2 tablespoons of cocoa powder, 1 tablespoon of ground cinnamon, and 1 teaspoon of vanilla bean paste until smooth.

Roll the dough out into a rectangle measuring approximately 16 by 24 inches. Spread the filling over the dough, then cut into strips about 2 inches wide. Roll each strip tightly to form individual coils.

Place the rolled cinnamon rolls in a greased baking pan, cover with a towel, and let them rise until they double in size, about 1-2 hours.

Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes until golden brown.

Allow the rolls to cool for about 10 minutes. Then, whip together 8 oz of softened cream cheese, ½ cup of powdered sugar, and 2-3 tablespoons of heavy cream until smooth. Drizzle or spread over the warm rolls.