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.
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.
Icing Tip:
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.
https://glutenfreerecipebox.com/gluten-free-chocolate-rolls/