When it comes to comforting, indulgent treats, nothing beats the smell of freshly baked rolls wafting from the oven. While cinnamon rolls are a classic, this recipe is a delightful twist: gluten-free and vegan chocolate rolls with a rich hazelnut and chocolate filling. Think of all the warm, gooey goodness of a cinnamon roll, but with the irresistible flavor combination of hazelnut and dark chocolate. What’s even better? This recipe uses only naturally gluten-free flours, without any need for commercial flour blends or gums.
Whether you’re looking for a gluten-free chocolate roll recipe or simply want to enjoy a decadent vegan dessert, these rolls are perfect for a special breakfast, brunch, or afternoon snack. Plus, the dough can easily be adapted to create traditional cinnamon rolls too! Versatile, wholesome, and oh-so-delicious, these rolls are about to become your new favorite treat.
These rolls are best enjoyed fresh, but they’ll keep in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage—just thaw and reheat before serving.
Why You’ll Love These Gluten-Free Chocolate Rolls:
- Naturally gluten-free: No commercial flour mixes or gums required! We’re keeping it simple and wholesome with naturally gluten-free ingredients.
- Vegan: Dairy-free and egg-free, making these perfect for any plant-based eater.
- Flexible filling options: Love cinnamon rolls? You can use this exact dough to make a classic version too!
Tips for Perfect Gluten-Free and Vegan Chocolate Rolls:
- Don’t skip the rise times: Letting the dough rise twice ensures that the rolls are light and fluffy.
- Be gentle with the dough: Gluten-free dough can be a bit more delicate, so handle it carefully when rolling and slicing.
Make it a Cinnamon Roll!
Want to stick to the classic cinnamon roll flavor? No problem! Simply swap the chocolate hazelnut filling for a mixture of 1/4 cup (50g) coconut sugar, 1 tablespoon cinnamon, and 1/4 cup (60ml) melted coconut oil. Spread this over the rolled-out dough, and follow the same steps for slicing, rolling, and baking. There you have some fresh gluten-free and vegan cinnamon rolls!
Gluten-free chocolate rolls, step by step:
If you have any doubt or question, please leave a comment or write me on Instagram for a faster reply!
Gluten-free and vegan chocolate rolls
9
servings17
minutes40
minutes60
minutesKeep the screen of your device on
Ingredients
1 tsp dry yeast (3 g)
3 tbsp brown sugar (45 g)
¼ cup lukewarm water (50 g)
1,5 cups cornstarch (180 g)
½ cup white rice flour (75 g)
2 tbsp whole psyllium husks (15 g)
½ cup almond milk (100 g)
1,5 cup water (150 g)
1 tbsp light olive oil or rice oil
- Chocolate filling
4 tbsp hazelnut butter
1 tbsp unsweetened cocoa powder
1 tbsp maple syrup
How to
- In a medium bowl, mix the dry yeast with the sugar and a ¼ cup of lukewarm water. Let it sit for about 10 minutes until it starts to get frothy.
- Add to the same bowl the almond milk and the rest of water.
- In the stand mixer bowl, mix all flours together with the psyllium. Add the liquids and start mixing, until the dough is smooth. At last, add 1 tbsp of oil.
- Transfer the dough to a medium casserole pan and cover with cling film. Let it proof for 30 minutes in a warm place, until you see a significant rise in volume.
- Roll out the dough on an oily surface until it is ¼ inch thick (5-6 mm).
- Prepare the filling by mixing the hazelnut butter, cocoa powder and maple syrup. You can use also a chocolate spread.
- Cover the dough with the chocolate filling. Divide the dough in 9 strips with a knife.
- Roll each strip and transfer to a casserole pan lined with parchment paper. Repeat with all the strips by leaving a small space in between each roll.
- Cover the rolls with cling film and let them rise for another 20-30 minutes. Preheat your oven to 340°F (170°C).
- Once the resting time is over and you see a visible rise in the rolls, bake the chocolate rolls for 35 to 40 minutes, or until they’re golden brown on top.
- Once baked, let the rolls cool slightly before serving. You can enjoy them as-is or drizzle with some melted chocolate on top.
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These didn’t make a dough that was rollable for me – it was so wet it was more like cake batter. I used all the ingredients and measurements exactly as listed. What went wrong?!
Hi Megan, It’s probably due to the psyllium husks. Did you use whole husks?
Are we supposed to us while psyllium husk?
Hi Donna, yes it’s whole psyllium husks, I’ve also added it in the recipe now. Thanks!
Hi Marta, would it be possible to use sourdough here instead of yeast?
Thank you Eva
Hi Eva, you probably can but you would have to balance out the wet ingredients. I personally never tried!