For the wafer rolls:

1/2 cup milk

1 tsp vinegar

1–2 tsp red gel food color

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1/2 cup all-purpose flour

1 tbsp cocoa powder

For the cream cheese frosting:

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

1/4 cup powdered sugar

1/3 cup heavy cream, whipped to stiff peaks

Cook Mode Prevent your screen from going dark

Prep milk mixture: In a bowl, stir together milk, vinegar, and red gel food color. Let sit for 1 minute to slightly curdle.
Make batter: In a medium bowl, mix melted butter and sugar. Stir in the milk mixture. Add flour and cocoa powder; whisk until smooth and thick.
Pipe rounds: Preheat oven to 350 °F (175 °C). Line baking sheets with parchment. Pipe 2-inch rounds (batter will spread).
Bake wafers: Bake for 8–10 minutes until edges are firm and centers just set. Remove from oven.
Shape rolls: While wafers are warm and pliable, roll each around a skewer or chopstick. Cool completely on a rack to crisp.
Make frosting: Beat cream cheese, butter, and powdered sugar until smooth. Fold in whipped cream until light and fluffy.
Fill rolls: Pipe frosting into both ends of each cooled wafer roll using a piping bag with a small round tip. Serve immediately or chill slightly before serving.

Roll wafers quickly after baking to avoid cracking.

Use gel food coloring for vibrant red without excess liquid.

Fill just before serving to maintain crispness.

Add chocolate drizzle or sprinkles for decoration.

Store unfilled rolls in an airtight container up to 3 days.