Directions
In a small bowl microwave milk to 110° F, for 60 seconds.
Place warm milk and yeast into stand-in mixer bowl fitted with paddle and let it sit for 10 minutes. Pour eggs, melted butter, sugar, vanilla extract into the mixture and beat just till combine.
Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes. Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90 minutes in a warm place.
While dough rises make filling by combining all ingredients except the chopped chocolate. Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. Sprinkle chopped chocolate, save a handful for later. Roll the dough into a log shape and slice into large rolls.
Preheat oven to 375° F. Place rolls into greased 9” to 10” skillet. Make espresso milk bath. Put espresso mixture into heavy cream and stir. Pour half of the milk bath over rolls. Bake for 25 min. Make glaze by mixing espresso milk and combine with powder sugar and cocoa powder.
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