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:
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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 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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