Ingredients

For the dough:

• 1 cup whole milk

• 1/3 cup granulated sugar

• 2 1/4 tsp active dry yeast

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 4 cups all-purpose flour

• 1 tsp salt

For the filling:

• 1/4 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 2 tbsp ground coffee

• 1/2 tsp ground cinnamon

For the glaze:

• 1/2 cup powdered sugar

• 1 tbsp brewed espresso

• 1 tbsp milk

Instructions

1. In a microwave safe bowl, heat the milk for about 30 seconds until it is warm to the touch, but not scalding hot.

2. Add the milk to the bowl of an electric mixers and stir in the sugar and yeast. Let sit for about 5 minutes until the yeast is foamy.

3. Add the eggs and melted butter to the yeast mixture and whisk until combined.

4. Add the flour and salt to the mixer and fit with a dough hook.

5. With the mixer on medium-high speed, knead for about 5 minutes, until the dough is smooth and elastic.

6. Grease a large bowl and place the dough inside. Cover the bowl with a warm damp towel and let the dough rise in a warm, draft-free corner for about an hour or until it doubles in size.

7. Preheat the oven to 350°F.

8. To make the filling, in a small bowl, whisk together the softened butter, sugar, ground coffee, and cinnamon until smooth and combined.

9. Roll out the risen dough on a floured surface into a rectangle about 12x16 inches.

10. Spread the filling mixture evenly over the dough, leaving a 1/2 inch border around the edges.

11. Starting at the long edge, roll the dough up tightly like a jelly roll. Cut the rolled dough into 12 equal pieces. Place the rolls in a greased muffin tin.

12. Cover the dish with a towel and let the rolls rise for another 45 minutes.

13. Bake for 30 minutes until golden brown.

14. While the buns are baking, make the glaze by whisking together the powdered sugar until the mixture is thick and spreadable.

15. Once the buns are done, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

16. Drizzle the glaze over the cooled buns and serve.