Preparing the dough-

• In a microwave safe bowl place the softened butter (cut into cubes) and milk into the microwave and in 30 second increments heat until butter has mostly melted. Make sure the mixture is not hot, only warm. If it is too hot, wait until it is warm until going to the next step.
• In a large bowl combine the flour, salt, sugar, and yeast. Mix until combined.
• Pour the butter/milk mixture over the dry ingredients and using a standing mixer with the dough hook attachment, start mixing on low speed and work up to a high speed, mix for roughly 2 minutes.
• Add in 1 cup of flour and mix until it has combined.
• Slowly add in the rest of the remaining flour (1.5 cups) and mix until a dough ball forms.
• Turn out onto well floured surface and knead for around 10 minutes. The dough should be somewhat sticky, but not so much that it sticks to the surface or your hands.
• Place in an oiled bowl and cover. Let sit for an hour until it has doubled in size.
• While the dough is rising, prepare the filling by placing the coffee, sugar, cardamom, and salt into a bowl and whisking until combined.
• After the dough has doubled, turn out onto a well floured surface and, using a rolling pin, roll out into a 20″x24″ rectangle.
• Get the room temperature butter for the filling and spread it out over the rolled dough. Be sure to cover the entire surface of the dough, even the edges.
• Get the mixture for the filling and evenly spread out across the surface of the buttered dough.
• On the long side of the rectangle, roll the dough into a long roll as tight as possible.
• The roll should be 24″ long. Make a mark at every 2 inch increment and using either dental floss (my preferred method) or a very sharp knife, cut into individual rolls.
• Place the rolls onto a greased baking dish (or line with parchment paper).
• Cover with a cloth and let sit in a warm place until doubled in size, which should be about an hour. I like to place mine in the oven with the light turned on.
• After the rolls have doubled preheat the oven (make sure the rolls are out!) to 350 degrees F.
• Bake for 30 minutes.
• After 30 minutes is up, take out of the oven. Leave them in the baking dish until they have cooled.
• While waiting on them to cool, make the icing.

For the icing-

• In the bowl of standing mixer, place the room temperature butter and the powdered sugar.
• Starting on low speed working up to a high speed, cream until smooth.
• Place the almond extract in mixture.
• Pour in 1 tbsp of milk and mix.
• Slowly pour in the rest of the milk little by little until desired consistency has been reached. It’s ok if you don’t use all of the milk.
• Starting with 1/8 tsp, put the cardamom in and mix. Taste and if you want more of a cardamom flavor, repeat until desired flavor is achieved, using up to 1/4 tsp.
• Drizzle or spread on top of the cinnamon rolls.
• Enjoy!!