Sweet Monkey

In a small bowl microwave milk to 110°F for 60 seconds. Place warm milk and yeast into a stand mixer bowl fitted with a paddle and let it sit for 10 minutes. Pour eggs, melted butter, sugar, vanilla extract into the mixture and beat just until combined. Slowly add flour and salt mixture, 1 cup at a time until 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 the dough. Sprinkle chopped chocolate, saving 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 by putting the espresso mixture into heavy cream and stirring. Pour about half of the milk bath over the rolls. Bake for 22-25 minutes. Make glaze by taking the remaining espresso milk and combining it with powder sugar and cocoa powder. Pour over warm rolls.