Make the dough

• Combine the flour, milk, egg, sugar, melted butter, dry yeast and salt in a stand mixer fitted with the hook attachment.
• Knead until a smooth dough forms.

Let the dough rise

• Cover and let rise in a warm spot until doubled in size.

Make the filling

• Combine the softened butter, brown sugar, espresso powder, cocoa powder and vanilla extract into a smooth paste.

Roll out and fill the dough

• Roll the dough out into a large rectangle.
• Spread the filling evenly over the dough.

Shape the rolls

• Cut the dough into 8 strips and roll each one up into a cinnamon roll shape.
• Place the rolls in a baking dish.

Second rise

• Let the rolls rise until puffy.

Brush and bake

• Brush the rolls with the egg wash.
• Bake at 175 °C (350 °F) until golden.

Make the mascarpone espresso frosting

• Whisk the mascarpone, powdered sugar, espresso and vanilla extract until smooth.

Finish

• Let the rolls cool, then spread the frosting on top.