issagrill

1: In a bowl, combine whole milk, large egg, granulated sugar, vanilla extract, and active dry yeast. Mix well.

2: In another bowl, whisk together all-purpose flour and salt.

3: Gradually add flour mixture to the milk mixture and knead until smooth.

4: Incorporate softened butter until fully combined.

5: For the espresso filling, mix butter, granulated sugar, finely ground instant espresso, ground cinnamon, and pinch of salt together.

6: Roll out dough, spread with espresso filling, and roll into a log.

7: Cut into rolls and place on a baking sheet. Let rise until doubled.

8: Bake in a preheated oven until golden brown.

9: For the mascarpone icing, beat together mascarpone, powdered sugar, vanilla extract, heavy whipping cream, finely ground instant espresso, and a pinch of salt until smooth.

10: Drizzle icing over rolls and top with Dutch cocoa powder and shaved chocolate.