Step 1

Place the warm Milk and Instant Coffee Granules in the bowl of a stand mixer. Mix until the coffee granules have dissolved then leave to cool down for until the milk is lukewarm.

Step 2

Mix in the Sugar and Instant Yeast, then leave for about 10 minutes or until small bubbles appear on the surface. Stir in the Eggs and cooled down melted Butter.

Step 3

Add the Flour and Salt. Using a spatula, quickly mix the dough to lightly combine the ingredients (it does not need to look smooth). Cover the bowl and leave at room temperature for 15 minutes - or up to an hour (see note 1).

Step 4

With the dough hook, knead at a medium speed for about 10 minutes. Increase to high speed and knead for another 2 to 4 minutes, or until the dough is very soft, stretchy and passes the "windowpane test" (see note 2).

Step 5

Transfer the dough into a clean, lightly greased large bow. Cover with a tea towel or plastic wrap and place in the refrigerator to proof for 8 to 10 hours - or overnight - until doubled in size (see note 3).

Step 6

Line a large 26 x 38 cm (10 x 15-inch) baking pan with baking paper / parchment paper.

Step 7

Place the very soft Butter, Brown Sugar and Cinnamon in a small bowl. Using a spatula, work the mixture until you get a thick paste consistency.

Step 8

Punch the dough to deflate it and transfer it over a very lightly floured surface. Using a rolling pin, roll it into a 30 x 40 cm rectangle (12 x 15 inch).

Step 9

Spread the coffee cinnamon filling into an even layer over the rolled dough. Sprinkle the Coffee Granules or Instant Coffee Powder over the filling.

Step 10

Tightly roll the long side of the dough to get a log shape. Using unflavoured floss or a bread knife, cut out 12 rolls that are about 3 cm thick each (1,2-inch). Gently transfer the coffee rolls into the prepared baking dish (see note 4).

Step 11

Cover the dish with a tea towel and leave to proof at room temperature for another 30 minutes to 1 hour, or until almost doubled in size.

Step 12

Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Bake for 23 to 25 minutes, or until they have risen and are golden brown. Place the baking dish on a wire rack to cool down.

Step 13

While the coffee rolls are cooling down, sift the Icing Sugar into a medium bowl. Prepare the espresso (or make the same quantity of instant coffee with boiling water). Pour the coffee over the icing sugar and mix until completely smooth.

Step 14

Pour the icing over the rolls once they have cooled down.