Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.

Add the eggs, butter, salt and sugar.

Add the flour and cocoa powder. Mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

Scrape the dough off the beater blade and remove it. Attach the dough hook.

Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl slightly. That's ok! If it really looks too wet, add up to 1/2 more cup of flour as you knead the dough. Just add a small amount at a time. Don't be tempted to add too much flour or it will make the rolls dry. The dough should be slightly sticky.

Spray a large bowl with cooking spray.

Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.

Cover the bowl with a towel or wax paper.

Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude.

Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.

Flour a rolling pin and roll the dough to about a 12x8″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)

Use a rubber spatula to smooth the butter filling over the whole dough rectangle.

Then sprinkle with espresso powder, chocolate chips and peppermint baking chips.

Starting on the long end, roll the dough up tightly jelly roll style.

Cut into 8 slices and place in a greased 9” round deep dish pie plate

Cover the pan and allow the rolls to rise for 30 minutes or until nearly double.

Once the rolls have risen, pour warmed peppermint mocha creamer or heavy cream over the rolls.

Bake at 375 degrees for 25 minutes. Check the roll after about 20 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done.**

While the rolls are cooling, prepare the frosting.

In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color.

Add in the powdered sugar, vanilla and 2 tablespoons milk. Beat on low speed for 2-3 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner.

Pipe the frosting on the slightly cooled rolls in swirls or use a knife to spread the frosting on top.

These are best served warm and fresh. Store in an airtight container at room temperature.