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.

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.

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.

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

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.

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.