In a large mixing bowl, add 2 1/2 cups of warm water. Add in yeast and allow to proof (let it get foamy and bubbly).
Once yeast is ready, using your dough hook attachment, add in cake mix, vanilla and salt and mix until combined.
Combine instant coffee and bread flour together and add it to the mixer. Mix until dough has come together. Try to avoid over kneading the dough if at all possible.
Transfer dough to a large bowl sprayed with no stick cooking spray and toss dough to coat (this prevents the dough from drying out). Cover with plastic wrap and allow to rise for one hour or until dough has doubled in size.
Once dough has doubled in size, punch down and allow to rise for an additional hour.
After second rise, turn dough out onto a well floured surface. Roll into a large rectangle about 1/2 inch thick.
Take the butter for the filling and smear across the dough.
Combine 1 cup of cake mix with 1 tbsp of instant coffee for the filling and sprinkle on top of butter.
Dust with as much or as little cinnamon as you would like.
Taking the longer side of the triangle, carefully roll dough into a long log. Slice into 1 inch rolls and place into a well greased 9×13 pan (you will need two of these pans).
Allow rolls to rise one final last time for 1 hour.
Bake at 250 degrees for 16-18 minutes.
While rolls are baking prepare your chocolate topping. In a small sauce pan heat heavy cream until it reaches boiling and remove from heat. Do not let it come to a full rolling boil. Mix is chocolate chips and completely melted.