In your mixer bowl, mix together the warm coffee, yeast, and a pinch of sugar. Let sit for five minutes until yeast is activated, or becomes "frothy".

Add the rest of the sugar, salt, buttermilk, egg, and oil and throughly mix.

Incorporate half of the flour and knead. Dough will be sticky, add the rest of the flour and knead on medium high for 5-8 minutes.

Prepare an oiled bowl and place dough in it, in a warm place. Let proof for two hours. Once the dough has proofed, it is time for rolling it out and filling it.

Punch down the dough and roll out to a large rectangle. In a small bowl, mix the sugar, cinnamon, and cornstarch. Slather rectangle with softened butter, sprinkle with sugar mixture and then evenly sprinkle chocolate.

Roll the rectangle to a tight long and cut two inch pieces for the cinnamon rolls.

Place in a buttered pan, covered for about an hour until rolls double in size. Bake in a preheated 350F oven for 20 minutes, until golden brown.

For glaze: mix all the ingredients. If the butter doesn't incorporate too well, place glaze in microwave for 5-10 seconds.

Serve warm with glaze and enjoy!