Triple Coffee Sweet Rolls

In the bowl of a stand mixer, combine 1/4 cup instant espresso and hot milk. Allow to cool until just warm to the touch, approximately 95 degrees F (35 degrees C). (Time: 10-15 minutes)

Add yeast, egg, white sugar, salt, and 6 tablespoons melted butter to the cooled milk mixture. Gradually add most of the flour, attach the dough hook, and knead on low speed until the dough comes together and begins to pull away from the sides of the bowl. Increase mixer speed slightly and continue kneading until a smooth, soft, elastic dough forms, adding remaining flour as needed. (Time: 3-4 minutes)

Remove the dough from the mixer, shape it into a ball, and place it back in the bowl. Cover and let it rise in a warm place until doubled in size. (Time: 1-2 hours)

While the dough is rising, prepare the filling. Melt 1/2 cup butter in a small pan over medium heat. Stir in brown sugar, cocoa, and 1 tablespoon instant espresso powder. Once combined, remove from heat and let it cool. Stir occasionally as the butter cools to create a thick, spreadable paste. (Time: 15-20 minutes)

Once the dough has doubled, gently press out the air and reshape it into a ball. For optimal results, transfer the dough to a plastic bag and refrigerate overnight. If needed, the dough can be used immediately. (Time: Overnight or immediate use)

Lightly flour a clean work surface. Turn the dough out onto the surface, press it into a rectangle, and lightly dust the top with flour. Roll the dough into a 12x18-inch rectangle. (Time: 5-10 minutes)

Spread the filling evenly over the dough, leaving a few inches along one of the long sides free of filling. Lightly brush the exposed dough with water to help seal the seam. (Time: 5 minutes)

Starting with the long side that has filling, roll the dough and filling toward the long side with exposed dough to form a uniform log, finishing with the seam on the bottom. (Time: 5 minutes)

Generously butter a 9x12- or 13-inch baking dish or pan. If desired, line the bottom with buttered parchment paper. Score the log of dough into 12 equal portions, then cut each portion with a piece of string as shown. (Time: 10 minutes)

Place the cut rolls into the prepared pan. Cover the rolls and let them rise in a warm spot until doubled in size. (Time: 1-2 hours)

Preheat the oven to 375 degrees F (190 degrees C). (Time: 15 minutes)

Bake in the preheated oven until the rolls are puffed, golden brown at the edges, and an instant-read thermometer inserted into the center reads 200 degrees F (95 degrees C). (Time: 25-30 minutes)

Let the rolls cool for 15 minutes before icing. (Time: 15 minutes)

Whisk together confectioner’s sugar with 3 to 4 tablespoons of espresso or strong coffee, or enough to form an icing that can be drizzled with a spoon. (Time: 5 minutes)

Drizzle the icing over the rolls and let them cool before serving, or enjoy slightly warm. (Time: 10 minutes)