Start by warming 1 cup of milk until it’s lukewarm, then combine it with 1 packet of active dry yeast and 2 tablespoons of granulated sugar in a bowl. Allow the mixture to sit for about 10 minutes, or until it becomes frothy.

In a large mixing bowl, combine 3 cups of all-purpose flour and ½ teaspoon of salt. Pour in the frothy milk mixture, along with 2 tablespoons of melted unsalted butter and 1 optional egg. Mix until a shaggy dough forms, then knead for 10-12 minutes until smooth and elastic.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for 60-90 minutes, or until doubled in size.

Melt 4 tablespoons of unsalted butter with ½ cup of heavy cream and 2 tablespoons of espresso powder in a saucepan over low heat. Stir until smooth, remove from heat, and mix in 1 cup of dark chocolate until melted. Cool slightly.

Roll out the dough into a rectangle approximately 12x14 inches. Spread the cooled filling evenly across the surface and slice into 6 strips. Roll each strip into a swirl and place in a greased baking dish.

Cover the assembled rolls with a cloth and let them proof for about 30-45 minutes until puffed up.

Preheat the oven to 375°F (190°C). Drench the rolls with ¼ cup of heavy cream before baking. Bake for 20-25 minutes until golden.

For the icing, whisk together 1 cup of powdered sugar, 2 tablespoons of instant coffee, and 2-3 tablespoons of heavy cream until the desired consistency is reached.

Drizzle the icing over the warm rolls as soon as they come out of the oven and serve immediately.