Gluten Free Chocolate Cinnamon Rolls

Who can resist the warm, comforting embrace of a freshly baked cinnamon roll? Now, imagine that…but with chocolate! These gluten-free chocolate cinnamon rolls deliver the perfect combo of sweet, warming spice, and indulgent cocoa, with mini chocolate chips melting into a rich, gooey filling. But it’s not just about the incredible flavor. It’s the texture, too.

Gluten-free baking can be tricky, but this recipe, like my Fluffy Gluten-Free Cinnamon Rolls, promises a wonderfully light, fluffy dough that pulls apart beautifully, giving way to that classic melt-in-your-mouth center you crave. Say goodbye to crumbly, grainy rolls and hello to your new favorite Sunday morning treat!

Recipe Ingredients

Dough

• Gluten-free bread flour – I recommend King Arthur Flour Gluten Free Bread Flour. This blend is made specifically for yeasted doughs and has the optimal combination of flours and starches. I do not recommend substituting a 1-to-1 flour or all-purpose flour, or anything else, for that matter.
• Granulated sugar – Stick with granulated sugar (as opposed to something like brown sugar or honey) for the best results. Gluten-free baking is a science, and you don’t want to mess with a good thing.
• Instant yeast – Be sure you are using INSTANT yeast (aka “fast-acting” yeast). This is the best option for gluten-free breads, which typically only have a single rise.
• Baking powder – To help the dough rise just a bit more.
• Salt – To balance the sweetness of the rolls.
• Warm whole milk – Be sure it’s warm, as this will help activate the yeast. Whole milk will yield the best flavor and texture, but you can use 2% if you must.
• Unsalted butter (melted) – If all you have is salted butter, you can use that. Just leave the additional salt out of the dough.
• Large eggs – It’s best to start with room temperature eggs. They’ll mix into the dough more easily.

Filling

• Unsalted butter – Let the butter soften at room temperature before you get started. You want the filling to be like a paste for the best results. Cold butter won’t mix well with the other filling ingredients, and melted butter is too runny.
• Light brown sugar – Or dark brown sugar if you prefer a deeper, more molasses-y flavor.
• Cocoa powder – I prefer natural unsweetened cocoa powder, but Dutch-processed cocoa powder will work if you prefer a milder chocolate flavor.
• Cinnamon – Because you can’t have cinnamon rolls without it!
• Vanilla extract – To add a little warmth and depth to the flavor profile.
• Mini chocolate chips – Mini chocolate chips distribute across the dough more evenly and don’t fall out as much as regular-sized chips. But you can use those if that’s what you have. A finely chopped chocolate bar is A-OK, too.

Glaze

• Powdered sugar – I wouldn’t try to use a different kind of sugar. Powdered sugar will yield the smoothest texture and does wonders when it comes to thickening the glaze.
• Whole milk – Stick with whole milk as opposed to a lower-fat dairy product. Otherwise, your glaze will turn out runny.
• Vanilla extract – For added depth.
• Salt – Just a smidge to break up the sweetness of the glaze.

How to Make Gluten Free Chocolate Cinnamon Rolls

Ready. Set. Bake! Here’s a quick look at how to make these chocolate cinnamon rolls. For more thorough instructions, see he recipe card below.

Make the dough

• Combine the dry ingredients. Mix together the flour, sugar, yeast, baking powder, and salt in a stand mixer fitted with a paddle attachment.
• Combine the wet ingredients. Whisk together the milk, butter, and eggs.

• Put it all together. With the mixer on low, slowly mix the wet ingredients into the dry ingredients. Then, mix on medium speed for 5-7 minutes.
• Chill. With an oiled spatula, scrape the dough into a ball, cover the bowl with plastic wrap, and refrigerate for 20 minutes.

For the filling and the rolls

• Prep. Coat a 13×9-inch baking pan with nonstick.
• Make the filling. Whisk together the butter, brown sugar, cocoa powder, cinnamon, and vanilla.

• Shape. Turn the dough out onto a lightly floured surface and press it into a 15×12-inch rectangle (¼ to ½-inch thick).
• Fill. Spread the filling over the dough, leaving a 1-inch border on one of the long sides. Sprinkle with mini chocolate chips.

• Cut and roll. On the longer side, cut the rectangle into 12 strips. Roll each strip into a spiral, and arrange the rolls in a baking pan.

• Rise. Cover the rolls with plastic wrap and let them rise in a warm place for 30-60 minutes.
• Bake. Preheat the oven to 350°F. Remove the plastic wrap from the pan and bake for about 30-35 minutes.

• Make the glaze. Whisk together the powdered sugar, 2 tablespoons milk, and vanilla. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it’s perfect.
• Glaze the rolls. Remove rolls from the oven and cool for a few minutes before covering with glaze.

Tips for Success

Want to get these cinnamon rolls just right? Pay attention to the following tips and tricks, and you’ll be one step closer:

• Start with the right ingredients. Gluten-free baking (especially when it involves yeast) can be finicky. Therefore, the dough for these rolls is not the place to experiment, particularly when it comes to the yeast (use instant yeast), the flour (stick with the recommended King Arthur product), and/or the sugar (granulated sugar is by far the best).
• Don’t use extra flour. Before chilling the dough, it should be smooth and look like a very thick paste. You do NOT need more flour. It will come together into a manageable dough.
• Don’t skip the chill. Chilling the dough makes it infinitely easier to handle. Give it at least 20 minutes in the fridge to reach the right consistency.
• Temperature matters. Let the rolls rise in a warm, dry place. If it’s too cold, the dough won’t rise properly.
• A note on rising. These rolls won’t fully double in size like traditional wheat cinnamon rolls. They will puff up and fill the pan, though. If they don’t, your yeast might be expired and/or improperly activated. You’ll have to start over.
• Check for doneness. Underbaked gluten-free goods can be gummy. To avoid this, use an instant-read thermometer to check the largest rolls. They’re done when the internal temperature reaches 190-200°F.

Variation Ideas

Want to put your own spin on things? Here are a few ideas for you:

• Ditch the chocolate. If you prefer a chocolate-free cinnamon roll, you can opt out of the mini chocolate chips and skip the cocoa powder. In this case, I prefer a thicker, more substantial icing (see my next point).
• Opt for icing (not glaze). If you prefer a thicker icing (rather than a glaze), whisk together 2 cups powdered sugar, ¼ cup softened unsalted butter, 2 Tablespoons whole milk, 1 teaspoon vanilla extract, and ⅛ teaspoon salt until smooth. You can add more milk, one tablespoon at a time, if the icing is too thick.
• Orange chocolate delight. I love the combination of orange and chocolate, so sometimes, I’ll fold some orange zest into the dough and the filling, and swap the milk in the glaze out for freshly squeezed orange juice. Yum!

How to Store Your Rolls

• Countertop/refrigerator. Seal any fully cooled leftover cinnamon rolls in an airtight container. You can keep them at room temperature for a day or two, or in the fridge for up to 5 days.
• Freezer. Once cool, wrap each cinnamon roll in plastic wrap and place it in a freezer bag with its companions. They’ll keep in the freezer for up to 3 months. Let them thaw in the fridge before serving/reheating.
• To reheat. While you can enjoy these at room temperature, I recommend popping leftovers in the microwave for 20-30 seconds. This helps them soften back up to their fluffy, gooey goodness.

More Gluten Free Baking Recipes

If you’re looking for more gluten-free goodies, you’ve come to the right place. Here are a few other recipes you’ve got to try:

• Gluten Free Brookies
• Gluten Free Chocolate Pumpkin Cake
• Gluten Free Chocolate Cheesecake
• Gluten Free Chocolate Chip Cookie Pie
• Gluten Free Zucchini Bread