Chocolate Rolls with Biscoff Filling

Preheat your oven to 350ºF. Lightly grease a 9″ round baking pan. Set aside.

In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt and cocoa powder). Drop in the butter and, using a pastry cutter, cut it in until the whole thing resembles coarse crumbs. Add the milk and stir everything until is comes together.

Turn it onto a floured surface and knead for a minute. Roll the dough out into a rectangle, about 1/4″ thick.

Place the Biscoff spread in a microwave safe bowl and warm up for 15-20 seconds. Stir with a spoon and spread over the dough. Gently roll up dough starting from the long side. Pinch the seams together.

Cut it in half and then each half in half and so forth. It’s the easiest way to cut it, but feel free to use any technique. It makes 12-15 rolls.

Place the rolls in your baking pan. No need to crowd them; they will expand.

Bake 13-15 minutes, until the tops are golden brown.

Recipe for rolls adapted from Edible Moments.