Warm the milk to 110–115°F (about as warm as a hot bath — not steaming).

Stir in the espresso powder until dissolved.

Sprinkle the yeast over the milk and whisk gently.

Let it sit for 5 minutes, or until the top looks foamy and bubbly.

If it doesn’t foam, your milk may have been too hot or too cold — start over for best results.

Add the eggs, softened butter, granulated sugar, and salt into the bowl with the yeast mixture.

Mix until mostly combined — it’s okay if the butter stays a little lumpy at this stage.

Add the flour and cocoa powder.

Stir or mix on low until a shaggy dough forms.

Let the dough rest for 5 minutes (this helps the flour hydrate and makes kneading easier).

Knead by hand or with a mixer for 5–7 minutes.

The dough should become soft, smooth, and slightly tacky but not overly sticky.

If it sticks heavily to your hands, sprinkle in 1 tablespoon of flour at a time until it’s manageable.

Shape into a ball and place it back in the bowl.

Cover the bowl with a clean towel or plastic wrap.

Let the dough rise for 30 minutes, or until noticeably puffier (it may not double yet — that’s okay).

Place the bowl somewhere warm, like on top of the oven while it preheats or near a sunny window.

In a small bowl, mix the softened butter, brown sugar, cinnamon, espresso powder, cocoa powder, and vanilla.

Stir until it becomes a smooth, spreadable paste.

If it’s too firm, microwave for 5 seconds. If too runny, add 1–2 tablespoons of brown sugar.

Lightly flour your counter.

Roll the dough into a large rectangle (about 12×18 inches).

Spread the mocha filling evenly all over the dough, reaching all the way to the edges for even flavor.

Starting from the long side, roll the dough tightly into a log.

Use a sharp knife or unflavored dental floss to slice into 12 large rolls.

Place the rolls into a greased 9×13-inch baking dish.

Cover the rolls and let them rise for 20 minutes.

They should look puffier and fill more of the pan.

Warm the heavy cream slightly so it isn’t cold.

Gently pour it over and around the rolls — this helps them bake extra soft and gooey.

Bake at 375°F for 20–22 minutes, or until the tops are lightly golden but still soft.

Don’t overbake or they’ll lose their gooey texture.

Beat the cream cheese and softened butter until creamy.

Add the powdered sugar and mix until smooth.

Pour in the cooled espresso and vanilla, then whip until the frosting becomes fluffy and spreadable.

If it's too thick, add 1 teaspoon of espresso at a time. If too thin, add ¼ cup powdered sugar.

Spread the frosting over the warm rolls.

If you want a bakery look, dust the top lightly with cocoa powder.