Step 1

Place the milk and yeast in a bowl and sprinkle about a tablespoon of the sugar on top. Let rest for about 5 – 10 minutes. Add the butter, egg and remaining sugar (it's okay if the butter doesn't mix in completely). Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be really sticky so try not to add too much extra flour.

Step 2

Knead the dough for about 10 minutes and place into a lightly oiled bowl. Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.

Step 3

Once dough has risen, punch down and roll out into a large rectangle about 14 x 10 inches. Spread the butter across the dough leaving a small border all around the rectangle. Pour the filling on top and starting from the SHORTER side, roll the dough into a log as tightly as possible.

Step 4

Cut the log into 6 - 8 equal pieces and place in on a lightly floured baking tray. Cover and let rise again for about an hour.

Step 5

Bake rolls in a preheated 180C oven for about 10 – 15 minutes or until golden brown. Frost rolls immediately and serve warm.

Step 6

Whisk together the butter, cocoa powder, icing sugar and coffee adding more or less icing sugar and coffee as needed. Frost rolls while they are still warm.

Step 7

Place the butter, brown sugar and milk in a saucepan over low heat and stir until melted. Increase heat and let mixture bubble for about 10 seconds then lower heat again and simmer for a minute. Take off heat and cool for 15 minutes before adding in enough icing sugar and milk as needed. Frost on warm rolls.