In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt. In a separate bowl, combine warm milk, melted unsalted butter, egg, red food coloring, and vanilla extract. Stir the wet ingredients into the dry mixture until a soft dough forms, ensuring all ingredients are fully incorporated.

Turn the dough onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.

Place the kneaded dough into an oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough rises, prepare the filling by mixing softened unsalted butter, brown sugar, and ground cinnamon in a small bowl until creamy and well-mixed.

Once the dough has risen, punch it down to release air and turn it out onto a floured surface. Roll it into a 12x18-inch rectangle, ensuring an even thickness. Spread the cinnamon filling evenly across the surface.

Starting from one long side, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces.

Cover the cut rolls with a kitchen towel and let them rise for an additional 30 minutes.

Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the rolls for 25-30 minutes, or until they turn a golden brown and puff up beautifully.

While the rolls are baking, prepare the cream cheese frosting by beating softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk.

Once the rolls have finished baking, remove them from the oven and let them cool slightly for about 10 minutes. Spread the rich cream cheese frosting over the warm rolls.