These Gluten-Free Chocolate Rolls are shaped like cinnamon rolls, but taste like flaky chocolate babka. If you love cinnamon rolls and chocolate these are a must-try! My favorite way to eat them is topped with chocolate cream cheese frosting!

Gluten-Free Chocolate Rolls Recipe
These Chocolate Rolls are soft, flaky, extra chocolaty, perfectly sweetened, buttery, and super fluffy! The chocolate cream cheese frosting goes so well with the sweetness of the rolls and I'll advise you to not skip it.
You will love these Gluten-Free Chocolate Rolls if you love:
- Sweet rolls
- chocolate
- babka bread
What ingredients you will need to make these Gluten-Free Chocolate Rolls?
- Gluten-Free Flour
- Yeast
- Sugar
- eggs
- butter
- lactose-free milk
- Dark brown sugar
- Cacao powder
- Cinnamon
- Pure vanilla extract
- Dark chocolate
- Cream cheese
How to make these Gluten-Free Chocolate Rolls
Step 1 - prepare the dough
Add 1 teaspoon of sugar over the yeast and ⅓ cup of the milk. Stir to dissolve. In a large bowl combine flour, rest of the sugar, salt, and ½tsp cinnamon. Add melted butter, dissolved yeast, eggs, and the rest of the milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic, and pulls away from the side of the bowl. If it feels too soft, you can add extra flour, and if it is not soft enough add a bit of milk. Cover the dough with plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.
Step 2 - prepare the chocolate filling.
Mix the softened butter with brown sugar, vanilla extract, cinnamon, and cocoa powder (The softer the butter is, the easier it is to mix).
Step 3 - Make the rolls
On a floured surface roll the dough in a 12×18 inch (30x45cm) rectangle. Spread the filling all over the dough. Sprinkle chopped chocolate/chocolate chips evenly on top. Tightly roll up the dough to form a 16-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, between 1-1.5 inches each. Arrange in a prepared baking pan. Cover the rolls tightly and allow to rise until doubled in size, about 1 hour.
Step 4 - Bake
Preheat the oven to 350°F (177°C). Bake rolls for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the frosting.
Step 5 - Make the Frosting
Melt the chocolate In a microwave or double boiler. In a medium bowl add the cream cheese and melted chocolate and mix to combine. Spread over the rolls, sprinkle some more chocolate, and enjoy!
Can you make them ahead of time?
Yes, if you wanna have freshly baked chocolate rolls for breakfast, you can prepare them completely the night before. And instead of baking them, place them in the fridge overnight, the next morning take them out and put them in the oven. By the time the oven heats up the rolls will have time to rise. Another method is to freeze them when they are already baked and reheat when you want to have them.
To freeze them: Place them in an airtight container or freezer-friendly bags.
To reheat them: Bake on 180C degrees for 10min.
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
* fodmap tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Recipe
Gluten-Free Chocolate Rolls
Ingredients
- 8 g Instant Yeast
- 3 tablespoon granulated sugar
- 500 g (4 cups) gluten-free flour
- ½ teaspoon salt
- 2 eggs
- 100 g (6 tbsp) unsalted butter (softened)
- 200 ml (1cup) lactose-free milk
Chocolate Filling
- 90 g (6 tabelspoons) unsalted butter (softened to room temperature)
- 100 g (½ cup) packed light or dark brown sugar
- 10 g (2 tbsp) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 100 g (1 bar) dark chocolate
Chocolate Cream Cheese Frosting
- 150 g lactose-free cream cheese
- 80 g dark chocolate
Instructions
- Add 1 teaspoon of sugar over the yeast and ⅓ cup of the milk. Stir to dissolve.
- In a large bowl combine flour, rest of the sugar, salt, and ½tsp cinnamon. Add melted butter, dissolved yeast, eggs, and the rest of the milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic, and pulls away from the side of the bowl. If it feels too soft, you can add extra flour, and if it is not soft enough add a bit of milk.
- Cover the dough with plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.
To make the chocolate filling:
- Mix the softened butter with the brown sugar, vanilla extract, cinnamon and cocoa powder (The softer the butter is, the easier it is to mix).
To make the rolls:
- On a floured surface roll the dough in a 12×18 inch (30x45cm) rectangle. Spread the filling all over the dough. Sprinkle chopped chocolate/chocolate chips evenly on top. Tightly roll up the dough to form a 16-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, between 1-1.5 inches each. Arrange in a prepared baking pan. Cover the rolls tightly and allow to rise until doubled in size, about 1 hour
- Preheat the oven to 350°F (177°C). Bake rolls for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminium foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the frosting.
To Make the Frosting:
- Melt the chocolate In a microwave or double boiler. In a medium bowl add the cream cheese and melted chocolate and mix to combine. Spread over the rolls, sprinkle more chocolate and enjoy!
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