Using either microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)

Stir yeast into warm milk; let stand for 5 minutes.

Using a large bowl, add the flour, sugar and salt; stir until well combined.

Add eggs and milk/yeast mixture; stir until well combined.

Add butter; stir until well combined. Knead dough for about 10 min, or until very smooth. (If using a countertop mixer, gradually increase speed to medium and mix for 4-5 minutes.)

Grease a large bowl with butter or oil. Place dough in bowl and cover with towel. Let sit in warm spot until doubled in size (~1 hour).

Fold dough several times and then let sit for 15 more minutes (covered).

Meanwhile, using a small bowl, make the filling by whisking together brown sugar, cinnamon and coffee granules. Set mixture aside. (Note: The butter will be used later.)

Working on a well-floured countertop, roll the dough into a large rectangle approximately 12”x14”.

Brush the top of the dough with the melted butter. Sprinkle the filling mixture evenly on top of butter, leaving a ½” border on all sides.

Roll dough into a cylinder and press edges to seal.

Using a sharp knife, cut dough into 8 pieces.

Place rolls cut-side down onto a greased baking pan leaving a lot of growing room between them. (Note: I used 2 baking pans for 8 rolls.) Flatten each roll slightly by pressing gently with the palm of your hand.

Cover pans lightly and leave in warm spot until approximately doubled in size. (~40 minutes).

Preheat oven to 375°F.

Bake rolls until golden brown and puffed up (~15-20 minutes).

Using a small bowl, add all of the glaze ingredients; beat until smooth. Brush glaze over rolls before serving.