In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Add the egg, melted butter, instant espresso powder, and salt to the yeast mixture. Mix well to combine.

Gradually add 3 1/2 cups of the all-purpose flour, mixing with a wooden spoon or a dough hook on low speed until a shaggy dough forms. Add the remaining flour 1/4 cup at a time until the dough is no longer excessively sticky and pulls away from the sides of the bowl. You may not need all 4 cups.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes (or use a stand mixer with a dough hook for 5-6 minutes) until the dough is smooth and elastic.

Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.

While the dough is rising, prepare the filling. In a medium bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix thoroughly with a spoon or fork until well combined and spreadable. Set aside.

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about 1/4 inch thick.

Evenly spread the prepared cinnamon filling over the entire surface of the dough, leaving a small 1/2-inch border clean on one of the long edges.

Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Aim for a tight roll to prevent gaps in the finished rolls.

Pinch the seam closed tightly to seal the roll. Gently transfer the log to a cutting board.

Using a sharp, un-serrated knife or unflavored dental floss, cut the log into 12 equal slices, each about 1 1/2 inches thick. For floss, slide it under the log, cross the ends over the top, and pull to cut cleanly.

Arrange the cut slices, spiral-side up, in a lightly greased 9x13 inch baking dish. Leave a little space between each roll as they will expand.

Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they have puffed up significantly and are nearly touching.

Preheat your oven to 375°F (190°C) while the rolls are on their second rise.

Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent the dish with aluminum foil.

Remove the pan from the oven and let the rolls cool slightly in the pan for about 10-15 minutes while you prepare the glaze.

In a medium bowl, combine the softened cream cheese, softened unsalted butter, powdered sugar, and instant espresso powder.

Beat with an electric mixer on medium speed until the glaze is smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add 1 tablespoon of milk or heavy cream at a time, beating after each addition, until the glaze reaches your desired consistency – it should be thick but easily spreadable or pourable.

Generously spread or drizzle the warm coffee cream cheese glaze over the slightly cooled cinnamon rolls. Serve immediately and enjoy your Coffee Cinnamon Rolls!