Small Batch Chocolate Biscuit Rolls
Delicious and quick chocolate biscuit rolls made without yeast, perfect for a sweet craving with minimal fuss and maximum flavor.
Servings: 6 servings
Calories: 200kcal
Ingredients
Dough ingredients
- 1 1/4 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder For the dough
- 2 tablespoons Granulated sugar For the dough
- 2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 4 tablespoons Cold unsalted butter Cubed
- 1/2 cup Milk or buttermilk Cold
- 1 teaspoon Vanilla extract
Filling ingredients
- 1/4 cup Brown sugar For the filling
- 1 tablespoon Cocoa powder For the filling
- pinch Cinnamon Optional but recommended
- 1 1/2 tablespoons Softened butter For spreading
- 2-3 tablespoons Mini chocolate chips
Glaze ingredients
- 1/2 cup Powdered sugar
- 1-2 tablespoons Milk
- splash Vanilla
- pinch Salt
Instructions
Mix the dough
- Whisk the flour, cocoa powder, sugar, baking powder, and salt in a medium bowl.
- Drop in the cold butter cubes and rub into the dry mix until it resembles sandy pebbles.
- Pour in the cold milk and vanilla, stirring with a fork until clumps form, then bring it together with your hands.
- If too dry, sprinkle in a little more milk; if sticky, dust with flour.
Fill, roll, and slice
- Pat or roll the dough on a lightly floured surface into a rectangle about 9 by 7 inches.
- Spread the softened butter over the surface.
- Mix together brown sugar, cocoa powder, and cinnamon, then sprinkle evenly over the dough.
- Scatter mini chocolate chips on top.
- Roll up tightly from the long side and slice into 6 even pieces.
Bake and glaze
- Arrange slices in a small buttered baking dish and bake at 375°F for 14 to 18 minutes.
- Whisk the glaze ingredients while baking.
- After baking, wait 5 minutes, then drizzle glaze over the warm rolls.
Notes
Use cold butter for a tender texture and do not over-mix the dough. Make ahead options available.