Combine warm milk and white vinegar together in a mixing bowl and stir until milk begins to curdle slightly — allow to sit for 1 minute to develop.

Add red food coloring to the curdled milk mixture and whisk until color is fully and evenly incorporated throughout.

Add melted cooled butter, granulated sugar, all-purpose flour, and cocoa powder to the red milk mixture and whisk continuously until a completely smooth lump-free batter forms.

Heat waffle cone maker on medium heat until fully preheated.

Pour exactly 1 tablespoon of batter onto the center of the preheated waffle cone maker and close the lid firmly.

Cook from both sides by flipping the cone maker — cook for approximately 1–2 minutes per side until wafer is set and lightly crisped.

Open the cone maker carefully and remove the cooked wafer immediately while still hot and pliable.

Quickly wrap the hot wafer around a thick cylindrical stick or wooden dowel and hold in shape for 20–30 seconds until it sets into a firm roll — work quickly as it hardens fast as it cools.

Slide the shaped roll off the stick and set aside to cool completely — repeat with remaining batter until all rolls are made.

Make the cream cheese frosting — in a mixing bowl add fully softened butter and granulated sugar and whisk vigorously until all sugar is fully combined and no lumps remain.

Add fully softened cream cheese to the butter and sugar mixture and mix together until completely smooth and combined.

In a separate chilled bowl whip the heavy whipping cream using a hand mixer on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese and butter mixture using a spatula — fold until just combined and no white streaks remain — do not over-mix or whipped cream will deflate.

Transfer the completed cream cheese frosting into a piping bag fitted with a tip of your choice.

Pipe cream cheese frosting generously into each cooled red velvet wafer roll filling from one end to the other.

Serve immediately or refrigerate until ready to serve.