These Chocolate Almond Rolls Use Trader Joe's Almond Cocoa Spread and Big Chocolate Chunks

Chocolate Almond Rolls

Original Recipe by Taylor Celentano

For the Dough:
2 3/4 cup all-purpose flour
1/4 cup organic cane sugar
1 teaspoon salt
1 packet of instant yeast
1/2 cup unsweetened vanilla almond milk
1/4 cup water
3 tablespoons unsalted butter (melted)
1 egg

For the Filling:
Trader Joe's almond cocoa spread
1 cup chocolate chunks (or chocolate chips)

Mix your dry ingredients together (flour, sugar, salt, and yeast). Using a fork, make sure to break up any clumps and mix evenly.
In a separate bowl, mix your almond milk, water, and 3 tablespoons of melted butter.
Add your egg to your dry ingredient bowl and then pour in the rest of your wet ingredients. Mix well until it forms a perfect dough consistency.
Knead dough on your (floured) countertop for about 3-4 minutes, then place in a greased bowl and let sit covered with a piece of foil or plastic wrap for about 10 minutes.
Roll your dough out on a floured surface until it stretches to about 3/4 inch thick – you don't want to roll it out too thin.
Spread your almond cocoa butter to the edges of the dough evenly, and sprinkle on your chocolate chunks.
Roll your dough horizontally across until it forms a long log shape and then cut the log every 1 1/2-2 inches creating pinwheel pieces.
Once you have all of your rolls cut, place them into a (greased) glass baking dish, cover, and let sit for about 60 minutes (let your buns rise).
Bake at 375 for 25 minutes. Let cool for about 10-15 minutes, then pull apart and enjoy warm!