Step 1

Pour warm water, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. You want the water to be about 100-110 degrees, not too hot or it will kill the yeast.

Step 2

Add butter and eggs and mix together again.

Step 3

Add salt, espresso powder and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.

Step 4

Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.

Step 5

Place dough in greased bowl, cover with a cloth and let rise until it's doubled in size, about 1½ hours.

Step 6

Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.

Step 7

Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch on the bottom of the dough untouched so it can hold together.

Step 8

In a small bowl mix together brown sugar, espresso powder and cinnamon. Sprinkle the mixture evenly across the butter layer, and smooth it out being careful not to tear the dough.

Step 9

Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.

Step 10

Cut the dough into 12 rolls total. I like to make little markings first to help make sure they are all about the same size.

Step 11

Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.

Step 12

Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.

Step 13

Preheat oven to 375 F.

Step 14

Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.

Step 15

Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or cream to get your desired consistency.

Step 16

Let rolls cool a bit before frosting or it will melt.