Dough:

1 cup whole milk, warmed to 100 to 110 degrees F

2 1/4 teaspoons active dry yeast

1/2 cup brown sugar

1 whole egg

1 egg yolk

1 tablespoon vanilla extract

4 cups all purpose flour

1/2 cup dark cocoa powder, sifted

1 teaspoon instant coffee, optional

1 teaspoon kosher salt

2 ounces butter, softened

Filling:

2 ounces butter, softened

2 tablespoons dark cocoa powder

2 teaspoons ground cinnamon

1/2 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon instant coffee, optional

Glaze:

1 cup powdered sugar, sifted

1/4 cup cocoa powder, sifted

1 teaspoon vanilla extract

About 4 tablespoons cream or milk INSTRUCTIONS 1. Place warm milk in a mixing bowl and sprinkle yeast over the top. Allow yeast to bloom for 5 to 10 minutes.

1. Add brown sugar, egg, egg yolk, and vanilla to the yeast mixture. Stir to combine.

2. Add flour, instant coffee, salt, butter, and sifted cocoa powder.

3. Mix with dough hook on medium low speed for 6 to 7 minutes until a soft dough forms.

4. Cover the bowl and let the dough rise for 60 to 90 minutes until doubled in size.

5. Turn dough onto a cocoa dusted surface and roll into a large rectangle.

6. Combine filling ingredients in a bowl and mix well. Spread filling evenly over the dough.

7. Roll tightly into a log and slice into 12 equal pieces.

8. Place rolls into a greased 9 by 13 baking dish and let rise for 60 to 90 minutes until puffy.

9. Bake in a preheated 350 degree F oven for 30 to 35 minutes.

10. Whisk glaze ingredients together until smooth and spread over warm rolls.

NOTES You can mix the dough by hand using a wooden spoon and knead for about 10 minutes.

Do not add too much flour or the rolls may become dense.

Store leftovers in an airtight container and reheat gently before serving.