• Prepare cinnamon roll dough as directed earlier in this post, replacing the cinnamon filling with chocolate filling.

Chocolate Filling

• In a small bowl, mix together the butter, cocoa, brown sugar, cinnamon, and vanilla to a spreadable consistency. It may seem a little gritty, but it’ll cook smoothly and taste delicious.
• Spread mixture onto the 14x12 rectangle of dough, covering as much as possible, nearly to the edges. Once the chocolate mixture is spread evenly, sprinkle with the chocolate chips and nuts. Proceed to roll up your dough, slice like you would any cinnamon roll, and bake.

Espresso Icing

• When the chocolate cinnamon rolls are done baking, let them set for about 5 minutes before drizzling with espresso icing.
• To make the icing, warm the heavy cream on the stovetop in a small saucepan on medium heat until just simmering, or in the microwave for about 45 seconds. Add the espresso powder and whisk it in until it is fully incorporated. Take off the heat and immediately whisk in the powdered sugar and vanilla extract until combined.
• Drizzle the icing over the warm rolls and serve immediately. Best served hot!