Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment paper. Grease and flour parchment paper; set aside.
Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in bowl; set aside.
Beat eggs in another bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.
Remove 1 cup batter to another bowl. Add 3 tablespoons melted butter; gently stir. Gently stir butter mixture into batter.
Spread batter into prepared pan. Bake 9-12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)
Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.
Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.
Cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.