• To the bowl of a stand mixer with the paddle attachment, add warm milk, 1 tablespoon sugar, and yeast. Mix together. Let sit until yeast is foamy, about 5 minutes.
• Add eggs, butter, the remaining 4 tablespoons of sugar, all-purpose flour, bread flour, and salt. Switch to the dough hook attachment. Mix on low speed to combine.
• Continue kneading on medium speed until the dough is smooth, about 5 minutes.
• Spray a medium bowl with nonstick cooking spray. Place the dough into the bowl, rotating it to grease all sides. Cover with a towel or plastic wrap. Let it rise in a warm area until doubled in size, 1 to 2 hours.
• Once the dough has doubled in size, place it onto a floured counter or work surface. Roll the dough into a 10×15-inch rectangle. It should be about ¼-inch thick.

Filling

• In a small bowl, combine the butter, brown sugar, heavy cream, cocoa powder, and instant coffee powder.
• Fold in the chocolate.
• Evenly spread the butter mixture over the dough, making sure it covers the entire surface.

Assembly

• Spray a 9×9-inch baking dish with nonstick cooking spray.
• Starting on the long edge of the dough, tightly roll it up (like a log or cylinder).
• Using a very sharp knife, evenly cut the log into 9 rolls. Place them into the prepared baking dish, filling side up. Cover with plastic wrap. Let rise in a warm place until doubled, about an hour.
• Preheat oven to 325°F.
• Bake for 35 to 40 minutes, or until lightly golden on the edges and done in the middle.
• Let rolls cool slightly.

Icing

• In a small bowl, whisk together heavy cream and instant coffee powder until fully dissolved.
• Add confectioners’ sugar, vanilla extract, and kosher salt. Whisk until smooth and creamy. The icing should be thick but pourable. If it’s too thick to drizzle, add a splash more cream. If too thin, whisk in a little more confectioners’ sugar.
• Drizzle generously over the warm chocolate espresso rolls. Let it sit for a few minutes before serving.