Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.

Once frothy add the yogurt and stir well. Add 5 cups flour, baking powder, baking soda, salt and melted butter. Stir until you have a sticky dough.

Cover and let it rise for 60 minutes or until doubled in volume.

In another bowl let us make the filling by adding the soft butter, brown sugar, cocoa powder, coffee paste and cinnamon powder. Stir together until combined and set aside.

Heat the cream in a sauce pot over medium heat until simmering, take off the heat, add the chocolate, coffee and cover. Allow this to sit for a couple of minutes to allow the heat from the cream to melt the chocolate. Stir until smooth and set aside to cool down. I like using piping bag to help fill each roll with the cream.

Once the dough has doubled in size, liberally flour your clean kitchen counter with the remaining 1/2 cup flour and roll out the dough with a rolling pin to 9x13inch in height and width approximately.

Spread out the cinnamon butter filling evenly all over the dough. Using a pizza cutter, portion the dough into 12 strips and roll each slice onto itself creating a scroll and using a brush dust off any excess flour the dough has picked up while rolling.

Transfer to a baking tray. Cover and let the dough rest for 15 minutes, in the mean time preheat the oven to 180 deg C.

Once the dough is risen, and oven is preheated, pour over the heavy cream and bake for 28-30 minutes or until golden and puffed up.

Whip all the ingredients together until thick and stiff, do not over beat as this will change the texture of the frosting, set in the fridge until ready to use.

Remove from the oven and pipe the coffee ganache into each bun, you could also spoon it over the top. Let them cool for 15 minutes before frosting.

Dollop each bun with the frosting and dust with cocoa powder before serving.