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Home » Breakfast

April 24, 2022

Gluten Free Chocolate Cinnamon Rolls

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Fluffy gluten free chocolate cinnamon rolls covered in rich chocolate ganache. If you are looking for a spin on the traditional cinnamon rolls this recipe is for you!

The chocolate cinnamon rolls covered  with chocolate ganache on a pink marble plate.

I'm a huge fan of cinnamon rolls and love changing the fillings.

If you are looking for different kind of cinnamon rolls check out my apple pie cinnamon rolls recipe. For a traditional cinnamon roll check out my gluten free cinnamon rolls recipe.

The Secret to Rich Chocolate Cinnamon Filling

This cinnamon rolls recipe consists of three major parts: the dough, the filling, and finally, the chocolate ganache.

However, since this recipe is similar to my other cinnamon roll recipes I will only be discussing the fillings in this section.

Chocolate Cinnamon Filling:

  • Butter: Makes the filling creamy and delicious!
  • Brown Sugar: Used as a sweetener, and provides the filling with a delicious caramelized flavor.
  • Cocoa Powder: The cocoa powder is essential as it holds all the chocolate flavor. I used Dutch Cocoa Powder.
  • Ground Cinnamon: The cinnamon pairs perfectly with chocolate!
  • Instant Coffee: The instant coffee is optional, but it does bring out the chocolate flavor.
  • Semi-Sweet Chocolate Chips: A combination of actual chocolate and cocoa powder is what makes this filling delicious!

The Perfect Chocolate Cinnamon Rolls

To achieve soft gluten free cinnamon rolls, we will be using an Asian technique called Tangzhong. This is the same technique used in the Japanese Milk Bread recipe and other cinnamon roll recipes. Anyways, let's begin making these cinnamon rolls!

Making The Tangzhong

  • In a medium-sized saucepan, add the flour, milk, and water. Then whisk until no lumps remain.
  • Set the saucepan over medium-low heat, and cook the Tangzhong until it thickens while continuously stirring. If you stop stirring, then lumps will form, and you will end up with a mess.
  • Let the Tangzhong cool down to room temperature before using it in your dough.
Milk, water and flour in a saucepan with a pink whisk.
Tangzhong mixture over medium-high heat, being stirred with a pink whisk.
Tangzhong mixture is thick and slurry in a medium-sized saucepan, with a pink whisk.

Prepare The Dough

  • Activate The Yeast: Add and combine the water, sugar, and instant active yeast. Then cover the mixture and let it sit at room temperature for 10 minutes. After 10 minutes, you should see bubbles forming. The bubbles indicate that the yeast is active, and we are ready to go!
Yeast, water and sugar in a glass beaker.
Activated yeast with bubble formation in a glass beaker.
  • Form The Dough: Start by combining the flours, xanthan gum, baking powder, and salt. Then add the buttermilk, egg, sugar, and melted butter. Using a standalone mixer with the paddle attachment fitted, beat the dough at medium-high speed until formed (3-4 minutes). Then, transfer the dough to a greased bowl and tightly cover it. Allow the dough to rest for 60-90 minutes or until it has doubled in size.
Dry ingredients in a stainless steel bowl with a gray whisk.
The milk, eggs, sugar and melted butter are added to the dry ingredients.
The gluten free cinnamon rolls dough in a stainless steel bowl.
The dough in a greased glass bowl, covered with plastic wrap.

Finalizing The Cinnamon Rolls

  • Shape The Dough: Transfer the dough to a lightly dusted surface. I like to roll the dough on parchment paper to prevent it from sticking. Roll the dough into a 30 x 45 cm (12 x 18 inch) rectangle. If the dough sticks to the rolling pin, then sprinkle a little bit of gluten-free flour on it and the rolling pin.
The gluten free cinnamon dough on parchment paper.
The gluten free cinnamon dough rolled into a rectangle on parchment paper.
  • Add The Fillings: Evenly brush the dough with the chocolate cinnamon filling, leaving a 1 cm (¼ inch) of dough exposed at the end for sealing. Then add the semi-sweet chocolate chips.
Dough covered in chocolate cinnamon filling.
Dough covered in chocolate cinnamon filling and semi-sweet chocolate chips.
  • Roll The Dough: Roll the dough into a 30 cm (12 inches) log. Then cut it into 6-7 equal pieces. I ended up with seven pieces. Place the chocolate cinnamon rolls on a deep baking tray aligned with parchment paper.
Rolling the chocolate cinnamon rolls dough into a log.
Cutting the chocolate cinnamon dough log into 6 equal pieces and setting them on a pyrex aligned with parchment paper.
  • Second Rise: Cover the baking tray with plastic wrap, and let the cinnamon rolls rise for another 60 minutes. During the second half of the rising hour, preheat the oven to 190°C (375°F).
  • Bake The Cinnamon Rolls: Bake the chocolate cinnamon rolls for 23-25 minutes or until the edges are golden. Then add the chocolate ganache and serve while it is still warm.

Dairy-Free Option

For a dairy-free option, please see the suggestions below:

  • Unsalted Butter - I recommend using vegetable shortening as a substitute for the dough. Use 60 grams of Vegetable shortening instead of 60 grams of Unsalted Butter. Meanwhile, you can use vegan butter for brushing and the cream cheese icing.
  • Milk - use almond or coconut milk instead.
  • Buttermilk - Substitute the 120 ml of buttermilk with 120 ml of almond or coconut milk. Add ½ tablespoon of lemon juice or white vinegar to the almond or coconut milk and let it sit for 10 minutes until it thickens. 

More Gluten Free Cinnamon Roll Inspired Recipes

  • Gluten Free Cinnamon Rolls
  • Gluten Free Cinnamon Rolls with Apple Pie Fillings
  • Gluten Free Cinnamon Coffee Cake
  • Gluten Free Cinnamon Bread
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4 from 1 vote

Chocolate Cinnamon Rolls {Gluten-Free}

Fluffy gluten free chocolate cinnamon rolls covered in rich chocolate ganache. If you are looking for a spin on the traditional cinnamon rolls this recipe is for you!
Prep Time15 mins
Active Time25 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Keyword: chocolate ganache, cinnamon rolls, gluten free
Yield: 6 Cinnamon Rolls
Calories: 1071kcal

Ingredients

Metric - US Customary

Tangzhong

  • 13 grams of White Rice Flour
  • 13 grams of Tapioca Flour
  • 60 ml of Full-Fat Milk
  • 60 ml of Water

Activating the Yeast

  • 60 ml of Water at (49 - 55 °C)
  • 12 grams of Granulated White Sugar
  • 7 grams of Instant Yeast

Main Dough

  • 240 grams of White Rice Flour
  • 96 grams of Tapioca Flour
  • 48 grams of Corn Starch
  • 96 grams of Brown Rice Flour
  • 3 teaspoons of Xanthan Gum
  • ½ teaspoon of Baking Powder
  • ¼ teaspoon of Salt
  • 120 ml of Buttermilk at room temperature
  • 2 Large Eggs at room temperature
  • 50 grams of Granulated White Sugar
  • 60 grams of Melted Unsalted Butter

Chocolate Filling:

  • 70 grams of Melted Unsalted Butter
  • 100 grams of Brown Sugar
  • 15 grams of Cocoa Powder
  • 1 ½ teaspoon of Cinnamon
  • ½ teaspoon of Instant Coffee
  • 140 grams of Semi-sweet Chocolate Chips

Chocolate Ganache:

  • 220 grams of Heavy Cream
  • 220 grams of 70% Dark Chocolate

Instructions

Tangzhong

  • Add and combine the white rice flour, tapioca flour, full fat milk and water together. Whisk the ingredients until smooth. Then, microwave the Tangzhong for 30 seconds and give it a good whisk until no lumps remain. Set the Tangzhong aside.

Activating the Yeast

  • Add and combine the water, granulated sugar, and yeast. Gently mix the mixture and set it aside for 10 minutes until bubbles start to form to indicate that the yeast is active.

Main Dough

  • Add and combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, and salt. Set the dry ingredients aside.
  • Using a standalone mixer, with the paddle attachment fitted, beat the buttermilk, eggs, sugar, and melted butter until combined. Then, add the yeast mixture and Tangzhong, and beat until combined. Now, add the dry ingredients and beat until the dough is formed. The dough will be sticky.
  • Transfer the dough to a greased bowl and cover it with plastic wrap followed by a damp kitchen towel. Let the dough rise for 60 – 90 minutes or until it has doubled in size. This is the first rise.

Chocolate Filling

  • Add and combine the melted butter, brown sugar, cocoa powder, cinnamon, and instant coffee. Whisk the mixture until smooth.

Assembling the Cinnamon Rolls

  • Transfer the dough onto a lightly floured parchment paper. Roll the dough into a 30 x 45 cm (12 x 18 inch) rectangle.
  • Evenly brush the dough with the chocolate spread, then evenly toss the chocolate chips over the dough. Roll the dough into a 30 cm (12 inch) log and cut it into 6 equal pieces.
  • Transfer the cinnamon rolls to a greased casserole or baking tray. Cover the cinnamon rolls with plastic wrap and allow them to rise for another 60 minutes. This is the second rise.
  • Preheat the oven to 190°C (375°F).
  • Bake the rolls for 25 minutes or until the edges are golden. Then while the cinnamon rolls are still warm, drizzle over them the chocolate ganache.

Chocolate Ganache

  • Heat the heavy cream in a saucepan over medium heat until the heavy creams start to simmer. Remove the saucepan from heat.
  • Add the chocolate chunks to the heavy cream and let them sit for about 3-4 minutes. Then, whisk together the chocolate and the heavy cream (clockwise motion) until the chocolate is completely melted and the mixture is smooth.
  • Cover the top of the chocolate ganache with plastic wrap to prevent a film from forming and allow it to slightly cool and thicken before adding them to the cinnamon rolls.

Notes

  • Make-Ahead Instructions: To prepare the cinnamon rolls the night before, make the dough and after the first rise, wrap it in plastic wrap. Store the dough in the fridge for up to 24 hours. Then, bring the dough back to room temperature and proceed with assembling the cinnamon rolls. 
  • Storing Instructions: The baked cinnamon rolls can be stored in an air-tight container in the fridge for up to a week. When storing the cinnamon rolls, I suggest storing them unfrosted. 
  • Nutrition: The calories mentioned below is calculated by assuming that all the chocolate ganache was used, and drizzled equally on 6 pieces. 

Nutrition

Serving: 1Cinnamon Roll | Calories: 1071kcal | Carbohydrates: 132g | Protein: 12g | Fat: 59g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 248mg | Potassium: 395mg | Fiber: 10g | Sugar: 50g | Vitamin A: 1222IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg
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Hi, I'm Aya, an engineer by degree and a self-taught baker who happens to be gluten-intolerant. Here you will find creative gluten-free recipes made easy!

More about me →

Seasonal Recipes

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