Dough:

1. Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to the bowl of your stand mixer along with the yeast and whisk. If adding the espresso powder, mix it into the milk at this step
2. Add the rest of the dough ingredients. Knead using the dough hook attachment on medium high speed for 7-10 minutes, until the dough becomes smooth, pulls away from the edges of the bowl, and is stretchy enough to pass the window-pane test (you should be able to stretch a small piece of dough between your fingers until it's thin enough to let light pass through without ripping). You can also knead this dough by hand - it will take ~15 minutes and will go from very sticky to not sticky with time
3. Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and rest in a warm place (75-80F) for 60-90 minutes, or until the dough has at least doubled in size and springs back partly when gently poked with a finger

Brownie batter:

1. When the dough has risen, make the quick brownie batter. Add the chocolate and butter to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until a smooth melted mixture forms
2. Add the sugar and eggs to the same bowl, and whisk for 30 seconds
3. Sift in the flour, cocoa powder and salt. Use a rubber spatula to gently fold until the dry ingredients are just combined

Assembly:

1. When the brownie batter is made, start assembly. Line a 9x13" baking pan with parchment paper
2. Punch down the dough and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x20" rectangle as neatly and evenly as possible. The dough will be really soft so won't need much pressure
3. The brownie batter should still be a spreadable consistency. Use a spatula to spread the brownie batter evenly across the rectangle. If the brownie batter already feels thick / firm, you can proceed to the next step. Otherwise, wait for 10 minutes or until the batter cools down enough that it is semi-set and thicker  
4. With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 20" long). This is easiest done if you use a long acrylic ruler and a pizza cutter
5. Roll each strip tightly into a brownie cinnamon roll, and carefully transfer to the baking pan. You will arrange the rolls in a 4x3 formation
6. Once all rolls are shaped, let them rest in a warm spot for another ~30-45 minutes until they look puffed up, and spring back partly when gently poked
7. In the last 20 minutes of the second rise, preheat your oven to 350F (conventional / no fan)
8. Right before putting the rolls in the oven, pour the 1/2 cup heavy cream over them carefully, dividing evenly between each roll. The cream will get soaked up as the rolls bake
9. Transfer to the oven and bake for 22-24 minutes until the rolls develop a light golden color and feel firm to touch. If in doubt, I think it's better to slightly underbake for a gooey texture, vs over-baking and having dry rolls
10. Remove from oven and let the rolls rest for 10 minutes

Ganache:

1. Add the chocolate and cream to a microwave safe bowl. Microwave on high in 30 second increments, stirring in between, until a smooth ganache forms. Let it rest for 10 minutes
2. Spread the ganache on top of the warm rolls - you can add as much as you like
3. Serve and enjoy

Video tutorial:

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