Mocha-Almond Cinnamon Rolls with Latte Glaze

Ingredients

• ¾ cup whole milk, heated to 110 degrees
• 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 4¼ cups all-purpose flour
• ½ cup cornstarch
• ½ cup granulated sugar
• 1½ teaspoons salt
• 12 tablespoons (1½ sticks) softened unsalted butter, cut into 12 pieces
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 2 to 3 tablespoons cocoa powder
• 1 to 2 tablespoons espresso powder
• 1/2 cup toasted almonds, chopped
• 1/3 to 1/2 semi or bittersweet chocolate, chopped fine (chips are fine)
• ¼ teaspoon salt
• 5 to 6 tablespoons unsalted butter, softened
• 1/4 cup latte (coffee & milk)
• 1 tablespoon heavy cream
• 1/2 teaspoon espresso powder
• 1 tablespoon corn syrup (optional)
• 1/4 teaspoon almond extract
• 1 to 2 cups confectioners’ sugar
• tiny pinch of salt