Chocolate Cinnamon Rolls With Espresso Glaze

Cinnamon Rolls + Espresso Glaze
1/2 cup whole milk
2 tablespoons butter or coconut oil
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk

For the Filling:
4 tablespoons butter, melted or coconut oil
1/2 cup brown sugar
1 teaspoon ground cinnamon

For the Glaze:
1 cup powdered sugar
1 teaspoon instant espresso powder
3 tablespoons regular milk or almond milk

Directions:

In a saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely.

Place sweet warm milk and butter mixture in a mixing bowl and sprinkle yeast. Stir. Allow mixture to sit for 5 minutes to allow to yeast to activate.

Add flour, salt, and the egg yolk to the mixture. Use a wooden spoon and stir until incorporated. Bring the dough together into a ball and knead it.

Cover the bowl with plastic wrap and allow to rest for 30 minutes.

Roll the dough out on a lightly floured work surface.

Spread with melted butter. Sprinkle sugar and cinnamon. Roll starting at the longer edge into a tight coil and slice into 6 pieces.

Grease the bottom and sides of an 8x8-inch baking pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for an hour.

Preheat oven to 350 degrees and bake the rolls for 20 minutes or until golden brown.

Remove from the oven.

In a small bowl whisk together powdered sugar, espresso powder, and milk. Drizzle over warm rolls.