Prepare Filling: In a medium bowl, mix together 1 cup of light brown sugar, ⅓ cup of black cocoa powder, and 1 tablespoon of ground cinnamon. Set aside.

Make Dough: In a large mixing bowl, combine 3 ¼ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 packet of instant dry yeast, 1 tablespoon of instant coffee, and 1 teaspoon of fine salt. Whisk together.

Activate Yeast Mixture: In a small saucepan, warm 1 cup of whole milk and ½ cup of granulated sugar with ¼ cup of unsalted butter until melted. Pour into dry ingredients.

Mix Dough: Add 1 large egg and combine until a sticky dough forms, adding more flour as needed. Knead for about 5 minutes.

Rest Dough: Cover with plastic wrap and let rest in a warm place for 15 minutes.

Roll Out Dough: Roll into a 12x18 inch rectangle and spread ¼ cup of softened butter evenly over it.

Fill and Roll Dough: Sprinkle the filling across buttered dough and roll tight. Cut into 9 pieces.

Rise in Oven: Place rolls in a greased baking pan, cover with foil, and let rise in turned-off oven for 30 minutes.

Preheat Oven: Uncover rolls and preheat to 350°F (175°C). Bake for 26-32 minutes.

Prepare Glaze: Melt ½ cup of chocolate chips, 2 tablespoons of unsalted butter, and 2 tablespoons of milk in the microwave. Mix in 1 cup of powdered sugar and 1 teaspoon of vanilla.

Glaze Rolls: Once baked, let cool and drizzle glaze over the rolls.