Sweet Monkey

* In a small bowl microwave milk to 110° F, 60 seconds.
* Place warm milk and yeast into standin mixer bowl fitted with paddle and let it sit for 10 minutes.
* Pour eggs, melted butter, sugar, vanilla extract into the mixture and beat just till combine. Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes.
* Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90 minutes in a warm place.
* While dough rises make filling by combining all ingredients except the chopped chocolate.
* Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. Sprinkle chopped chocolate, save a handful for later.
* Roll the dough into a log shape and slice into large rolls. Makes 9 large rolls.
* Preheat oven to 375° F. Place rolls into a greased 9” to 10” skillet.
* Make espresso milk bath. Put espresso mixture into heavy cream and stir. Pour about half of the milk bath over the rolls.
* Bake for 22-25 minutes.
* Make glaze by taking remaining espresso milk and combine with powder sugar and cocoa powder. Pour over rolls.