Prep Time: 40 Min Cook Time: 20 Min
For The Dough
1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
For The Filling
6 tablespoons unsalted butter, melted
1/2 cup granulated sugar
2 teaspoon ground cinnamon
10-15 Mocha Il Morso, broken up into pieces
pinch of salt
For The Glaze
3/4 cup powdered sugar
1/2 teaspoon instant espresso powder
3 tablespoons heavy cream or enough to make a pourable glaze
In a small saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool from hot to just warm.
Place sweetened milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to activate yeast.
Add 1 1/2 cups flour, salt, and the egg yolk to the milk and yeast mixture. Using a wooden spoon, stir until incorporated. Add a few tablespoons of flour at a time if the dough feels too wet. Bring the dough together into a ball and knead for a few minutes with your hands.
Cover the bowl with plastic wrap and allow to rest for 10 minutes.
Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle. Spread with about 4 tablespoons of butter.
In a small bowl stir together sugar, cinnamon, and salt.
Generously sprinkle over the melted butter. Sprinkle with the Mocha Il Morso pieces.
Roll into a tight coil, starting at the longer edge.
Slice into 6 pieces.
Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of the baking pan. Place rolls in the pan, leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.
While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F.
Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown and puffed.
Remove from the oven, allow to cool just slightly.
In a small bowl slowly whisk the powdered sugar, espresso powder, and heavy cream to make a smooth pourable glaze.
Drizzle the glaze mixture over the warm rolls.