• Combine 2 cups of the flour with the ⅓ cup of granulated sugar. Add in the yeast and salt. Stir until blended.
• Heat the butter and water together in a heatproof bowl in 15-second intervals until the water is warm but not hot. 120°F - 130°F.
• Add the butter mixture into the flour mixture along with the egg.
• Beat for about 2 minutes using an electric mixer.
• Add 1 cup of flour, beat for another 2 minutes and then add in the remaining flour.
• Place parchment paper on a flat surface, lightly dust with flour, and turn the dough out onto the parchment paper.
• Sprinkle the top of the dough with a small amount of flour and knead the dough for about 6 to 8 minutes.
• The dough will be ready to rest once the dough springs back after indenting it with your fingers.
• Cover with a towel and allow the dough to rest for 10 minutes before rolling it out.
• Use a rolling pin and roll the dough out into a 15 x 10-inch rectangle.

Prepare the Filling:

• Melt the ¼ cup of unsalted butter and add the brown sugar, instant coffee, 2 teaspoon cinnamon, and the cocoa powder. Stir to blend well.
• Spread the filling on the dough, spreading it out evenly. Don't spread past ½ inch on all sides.
• Roll the dough up starting at the long end and pinch the ends of the dough to seal.
• Slice the dough into 12 equal slices. (Use unflavored dental floss for easy slicing.)
• Place slices into a greased 13"x8" baking dish and cover with a towel.
• Allow the dough to rest and rise for 1 hour. The dough will double in size.
• Bake in a preheated oven at 350°F for 25 to 30 minutes. (Check for golden-brown tops.)
• Allow the cinnamon rolls to cool for at least 20 minutes before glazing.

To Make Glaze

• Melt the butter and add the half & half, vanilla, and cappuccino mix.
• Blend in the confectioner's sugar and mix until it is well blended.
• Drizzle over the cinnamon rolls and serve.