Using the popular Gluten Free Raisin Cinnamon Rolls and Chocolate Ganache recipes, together was born an amazing treat, Gluten Free Chocolate Rolls. Cinnamon is high in histamine; therefore, if you have food allergies, this is an amazing substitution. If you don’t have food allergies, you’ll still probably be a convert…chocolate over cinnamon. Give this recipe a try. Check out the texture of the dough in the Gluten Free Raisin Cinnamon Rolls Video.
Links You May Find Useful:
Gluten Free Chocolate Rolls
For the Chocolate Filling:
- 1 Chocolate Ganache recipe linked above, or as desired
For the Gluten Free Chocolate Rolls:
- 3/4 cup potato starch
- 1/2 cup cornstarch or tapioca flour for corn-free
- 1/2 cup white rice flour
- 1/4 cup sorghum flour
- 1/4 cup nonfat milk powder
- 2 tablespoons golden flax seed meal
- 2-1/4 teaspoons instant dry yeast
- 2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum or guar gum for corn-free
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat gluten-free Greek yogurt or dairy-free yogurt
- 3 tablespoons honey
- 1/4 cup neutral-flavored oil
- 2 – 3 large eggs* at room temperature (almost 1/2 cup) (or 4 – 6 tablespoons liquid from cannellini beans + 2 – 3 tablespoons butter or margarine)
- 2 tablespoons water
- 3/4 teaspoon apple cider vinegar
- 1/4 cup [Carla’s All-Purpose Gluten Free Flour Blend recipe|https://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend/] or potato starch, or as needed for dusting
- !For Egg Wash Optional for Brown Top Crust:
- 1 tablespoon butter melted for basting
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon honey for shine and slight crust
- Oil for pan
For the Glaze:
- 1/2 cup confectioners’ sugar
- 2-1/2 tablespoons heavy whipping cream or full-fat coconut milk
- 1/4 teaspoon pure/gluten-free vanilla McCormick or LorAnn’s Clear Imitation
Make the chocolate ganache as instructed at the above-linked recipe and refrigerate to chill and thicken, stirring occasionally. You'll have leftovers, which you can use for multiple uses.
Oil a 9 x 9-inch square baking pan; set aside.
In the bowl of your stand mixer, combine potato starch, cornstarch, rice flour, sorghum flour, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, and salt.
In a separate bowl, whisk together the yogurt, honey, oil, eggs, water, and vinegar.
Add the wet mixture to the dry mixture and beat on high speed using the whisk/balloon attachment until thoroughly combined, 1 minute.
Oil a large bowl. Transfer the dough to the oiled bowl and either roll it around in the oil or spray the top and sides of the dough with oil so that it doesn’t become dry. Cover the bowl with a tea towel and allow to rise in a warm environment, 80 – 100°F, until doubled in size, about 45 minutes.
If using raisins that are overly dried/dehydrated, soak the raisins in hot water for 5 minutes or until they become rehydrated and soft. Pat the raisins dry with paper towels; set aside.
Once the dough rises, lay out two overlapping sheets of plastic wrap about 15 x 20-inches and dust generously with gluten-free all-purpose flour or potato starch. Scoop the dough onto the dusted plastic wrap, dust with flour, and pat out a little. Then roll the dough out with a flour dusted rolling pin to about 11-1/2 x 15-inches. Allow the dough to rest while you prepare the filling.
In a small bowl, mix together the brown sugar and cinnamon; add the raisins and stir; set aside.
Baste the 11 -x15-inch dough with chocolate ganache, making sure to place some on the very ends on the long sides, but leave a 1/2-inch border on the shorter sides.
Roll up the dough, without applying any pressure, by lifting the plastic wrap on the shorter side until you form a log. Slice the log into 9 equal pieces, 1-1/4-inch wide. Transfer the gluten free chocolate rolls to the prepared pan and set aside to rise in about an 80°F environment for 30 minutes. (Cracks on the top of the dough is a sign of over-rising.) While rising, preheat the oven to 400°F with a rack in the center of the oven.
Once the rolls rise, place the pan on the center shelf of your oven; partially bake for 15 minutes.
While the rolls bake, combine the egg, milk, and honey; set aside.
After the 15 minutes of baking, using a pastry brush, baste the tops of the rolls with the egg mixture and bake an additional 5 minutes. (Basting with egg wash is optional. It creates golden colored tops as well as a slightly crips texture, which also add a little flavor.)
While the rolls continue to bake, whisk together the confectioners’ sugar, heavy whipping cream, and vanilla for the glaze; set aside.
Remove the rolls from the oven. Melt 1 tablespoon of butter and baste the tops of the rolled dough for softer dough. Using a spoon, drizzle the tops of the gluten free chocolate rolls with glaze; serve warm.
Freeze leftovers in a single layer. Once frozen, store in a resealable storage bag. Microwave on low to reheat.
Feel free to add a little cream cheese to the icing, but you will need to add more liquid to make it smooth or you can add more whipping cream or some milk.