Directions

1. In a large mixing bowl, combine the flour, cocoa powder, instant yeast, rice malt syrup, and salt.Gradually add the lukewarm milk and melted butter to the dry ingredients, mixing until a soft dough forms.

2. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
3. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until it doubles in size.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.Once the dough has risen, punch it down to release any air bubbles. Roll out the dough on a floured surface into a rectangle about ¼ inch thick.

5. In a small bowl, mix together the cocoa powder, rice malt syrup, and softened butter to form a smooth paste for the filling.

6. Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.Starting from one of the longer sides, tightly roll up the dough into a log shape.
7. Using a sharp knife, slice the log into approximately 1-inch thick scrolls.

8. Place the scrolls on the prepared baking sheet, leaving some space between each scroll.

9. Bake in the preheated oven for about 20-25 minutes, or until the scrolls are golden brown and cooked through.
10. While the scrolls are baking, prepare the glaze by whisking together the cocoa powder, rice malt syrup, and milk until smooth.
11. Once the scrolls are out of the oven, drizzle the glaze over the warm scrolls.
12. Allow the scrolls to cool slightly before serving.