Coffee Cinnamon Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
1 1/4 cups (300 ml) whole milk, warmed to about 110 ℉ (43 ℃), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix the flour, salt and brown sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (28 g) dark brown sugar
Add the vanilla extract to a small ramekin. Sprinkle in the espresso powder and mix until dissolved.
1 tbsp vanilla extract, 1 1/2 tbsp (6 g) instant espresso powder
To the dry ingredients add the whisked eggs, softened butter, and vanilla espresso mixture and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, softened
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the sticky coffee caramel sauce for the bottoms of the rolls.
Add the vanilla extract to a small ramekin. Sprinkle in the espresso powder and mix until dissolved.
1 tbsp (4 g) instant espresso powder, 1/2 tbsp vanilla extract
In a medium bowl, mix the butter, brown sugar, cinnamon, honey, heavy cream, salt, and vanilla espresso mixture together.
1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) dark brown sugar, packed, 1/2 tsp cinnamon, 1/3 cup (116 g) honey, 3 tbsp (45 ml) heavy cream, 1/4 tsp salt
Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling.
Add the vanilla extract to a small ramekin. Sprinkle in the espresso powder and mix until dissolved.
2 tbsp (8 g) instant espresso powder, 1 tbsp vanilla extract
In a medium bowl, mix the butter, brown sugar, cinnamon, salt, and vanilla espresso mixture together.
1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) dark brown sugar, packed, 2 tsp cinnamon, 1/4 tsp salt

Once the dough has had a chance to rise, remove it from bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
Spoon the coffee brown sugar filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish with the coffee caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
Preheat the oven to 350℉ (175℃) about 15 minutes before the rolls are done proofing.
Once the rolls have completed their second rise, bake them for 29-34 minutes until golden brown.
(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tbsp (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
3/4 cup (97 g) powdered sugar
Add the vanilla extract to a small ramekin. Sprinkle in the espresso powder and mix until dissolved.
1/2 tbsp vanilla extract, 1 1/2 tsp (2 g) instant espresso powder
Add the vanilla espresso mixture to the frosting and mix medium speed until combined and the frosting is smooth.
Let the rolls cool for 10 minutes, then cover the warm rolls with the coffee cream cheese icing. Then serve!