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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

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