Mocha Cinnamon Rolls

Ingredients

For the Dough:

• 1 cup milk (whole milk or 2% preferred)
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast (1 standard 7g packet)
• 2 large eggs, at room temperature
• 6 tablespoons unsalted butter, melted and cooled
• 4½ cups bread flour, divided
• 1 teaspoon kosher salt
• Extra-virgin olive oil, for greasing the bowl

For the Filling:

• 2 teaspoons instant espresso coffee + 1 tablespoon warm whole milk (or heavy cream)
• 6 tablespoons unsalted butter, softened to room temperature
• ⅓ cup light brown sugar, packed
• 1½ tablespoons ground cinnamon
• 1½ tablespoons cocoa powder

For the Glaze:

• 1 tablespoon warm whole milk (or heavy cream)
• 2 teaspoons instant espresso coffee
• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar (or up to 1½ cups for a thicker glaze)
• Pinch of salt

Directions

Make the Dough:

1. In a small microwave-safe bowl, warm the milk until it feels like warm bath water (about 110ºF–115°F on a thermometer).
2. In the bowl of a stand mixer fitted with the paddle attachment, stir together the warm milk, granulated sugar, and yeast. Let sit until foamy, about 5 minutes. Add the eggs, melted butter, 4¼ cups flour, and salt (reserve the remaining ¼ cup flour to use only if needed). Mix on low speed until a shaggy dough forms, about 1 minute. Let rest for a few minutes to allow the flour to fully hydrate.
3. Scrape down the paddle and switch to the dough hook attachment. Knead on medium speed until the dough becomes smooth, soft, and slightly sticky, 8 to 10 minutes. If it’s too sticky and clinging to the bowl, add 1 to 3 tablespoons of flour, one tablespoon at a time. Let the mixer run for another minute to fully incorporate.
4. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning to coat. Cover with a clean dish towel and let rise in a warm spot until doubled in size, 1 to 1½ hours. Tip: Gently press your  finger into the dough—if the indentation remains and doesn’t bounce back, the dough is ready.

Make the Filling:

1. While the dough rises, dissolve the instant espresso in the warm milk and set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the softened butter, brown sugar, cinnamon, and cocoa powder. Mix on low speed until fully blended. Add the espresso mixture and beat on medium speed until smooth and spreadable, about 1 minute.

Assemble and Bake the Rolls:

1. Turn the risen dough out onto a well-floured surface. Roll into a large rectangle about 15 x 22 inches, with the long side facing you. It doesn’t have to be perfect—just fairly even in thickness.
2. Spread the filling evenly over the dough, stopping about ½ inch from the far long edge.
3. Starting with the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal. Trim about ½ inch off each end using a serrated knife or dental floss, then cut the log into 12 equal rolls.
4. Place the rolls in a lightly greased 9x13-inch baking dish. Cover with a clean kitchen towel and let rise in a warm spot until puffy and doubled in size, about 45 minutes to 1 hour.
5. Preheat the oven to 350°F (175°C). Uncover the rolls and bake for 25 to 30 minutes, or until golden on top and set in the center. Transfer pan to a wire rack and let rolls cool slightly, about 15 minutes.

Make the Glaze:

1. Dissolve the espresso in the warm milk and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth. Add the powdered sugar and salt, and beat on low speed until combined, about 1 minute. Pour in the dissolved espresso and beat again, gradually increasing the speed to medium-high, until smooth and fluffy, about 1 more minute. If the glaze is too thick, add a splash of milk to loosen.

Serve:

1. Spread the mocha cream cheese glaze generously over the warm rolls. Serve immediately and enjoy!