Instructions

1. Using a stand mixer with the paddle attachment add the yeast, warm water, and 1/2 tsp. granulated sugar.
2. Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
3. Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and melted butter and mix until fully combined.
4. Add in 2 1/2 cups of the flour and mix until fully combined.
5. Switch to a hook attachment then add another 1 cup flour and the espresso powder. Knead mixture until combined.
6. Continue to knead on low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom).
7. Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best)  and let rise in a warm place until doubled in volume, about 1 1/2 hours.
8. Grease a 9-x-13-inch pan.
9. Punch dough down.
10. Dust a working surface lightly with flour and turn dough out onto surface.
11. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
12. Spread the 6 TBSP softened butter evenly over entire surface (hands work best).
13. In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
14. Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed or I just use a toothpick).
15. Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each).
16. Arrange rolls, spacing evenly apart. Cover with plastic wrap loosely.
17. Let rise in a warm place until doubled in volume, about 1 1/2 hours. 
18. Preheat oven to 350F near the last 20 minutes of rolls rising.
19. Bake rolls in preheated oven until centers are no longer doughy, about 25-30 minutes.
20. Remove from oven and set on a wire rack while you make glaze.
21. For the glaze:
22. In a small saucepan over low heat, warm the butter and milk, stirring occasionally, until the butter is melted and the liquid is gently simmering. 
23. Remove the pan from the heat, add the powdered sugar, and use a small rubber spatula to stir the icing until it's thick and creamy.
24. Add the espresso powder and whisk until fully combined.
25. Using a small spoon, drizzle about a tablespoon of the icing in the center of each roll and use the back of the spoon to spread the icing over the tops of the rolls. 
26. Let the icing set for about 10 minutes, then separate and serve the rolls.