Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs, butter, cocoa powder, red color, salt and sugar.
Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-45 minutes for the dough to rise to double. This can vary based on weather and temperature of your home. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Sprinkle a pastry mat generously with flour. Turn out the risen dough onto the pastry mat and sprinkle the top of the dough with a dusting of additional flour.
Roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!)
Use a rubber spatula to smooth the nutella over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 15 slices and place in a greased 10x15" baking pan.
Cover the pan and allow the rolls to rise for 25 minutes or until nearly double.
Preheat the oven to 350 degrees Fahrenheit.
Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 350 degrees for 25 minutes, until the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. Check them at 17 minutes. If it looks like the rolls are getting too brown, place a piece of aluminum foil over the rolls and continue to bake.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in vanilla extract and the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Heat nutella in a microwave safe bowl for 30 seconds. This will soften the Nutella enough to drizzle over the top of the rolls.
Sprinkle with holiday sprinkles if you'd like.
Store in an airtight container.
**Different yeast calls for slightly different proofing methods. We follow Red Star Platinum's temperature guidelines. Please check your yeast packet to see what temperature the milk should be at.*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don't use all of the frosting at once.The calories shown are based on the recipe making 15 rolls, with 1 serving being 1 frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**