Rich & Fluffy Chocolate Sweet Rolls

Spread mixture all over the dough. Sprinkle chopped chocolatechocolate chips evenly on top. Tightly roll up the dough to form a 16inchlong log. If some filling spills out sprinkle it on top of the roll. With an extra sharp knife cut into 12 even rolls between 11 5 inches each. Arrange in the prepared baking pan.
2nd Rise Cover the rolls tightly and allow to rise until doubled in size about 1 hour. Or use the overnight option below.
Preheat the oven to 350F 177C. Bake rolls for about 2528 minutes or until they are lightly browned on top. After about 15 minutes tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
Make the icing Warm the cream on the stove until barely simmering or warm it in the microwave for 1530 seconds. Whisk espresso powder into the warm cream then whisk in the confectioners sugar and vanilla extract until combined. Drizzle the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.