Chocolate Walnut Sweet Rolls (Gluten-Free)
Soft, rich, and just a little indulgent — these Gluten-Free Chocolate Sweet Rolls bake up with a tender, donut-like crumb that’s every bit as satisfying as they look. The dough is made with Primal Palate Gluten-Free Flour, creating a light, pillowy texture that stays moist and soft after baking. Each swirl is filled with creamy Mixed Up Cacao Cashew Spread and a sprinkle of Lark Ellen Sprouted Walnuts, adding that perfect balance of chocolatey richness and toasty crunch.They’re the kind of rolls that feel like a cross between a bakery pastry and a chocolate-glazed donut — comforting, nostalgic, and completely gluten-free
PREP TIME
2 hours
COOK TIME
25 minutes
INGREDIENTS
17
Serves: 10
Ingredients
- 2.25 cup2.25 cup2.25 cup Gluten-Free All-Purpose Flour - Primal Palate
- 0.25 cup0.25 cup0.25 cup Dutch Processed Cocoa Powder
- 2 tsp2 tsp2 tsp Psyllium Husk, Ground
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar, for lowcarb, use Monkfruit sweetener
- 1 Tbsp1 Tbsp1 Tbsp Quick Rise Yeast
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.75 cup0.75 cup0.75 cup Milk, I used 1%
- 3 Tbsp3 Tbsp3 Tbsp Butter, Salted, melted
- 222 Eggs, large, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 10 grams10 grams10 grams Collagen, unflavored, about 1 scoop
- 0.5 cup0.5 cup0.5 cup Cacao Cashew Spread - Mixed Up Foods
- 0.33 cup0.33 cup0.33 cup Organic Sprouted Walnuts - Lark Ellen Farm, chopped
- 0.33 cup0.33 cup0.33 cup Nutella, for lowcarb, use sgar-free hazlenut spreead
Filling
Topping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix Dry Ingredients: In a large bowl, whisk together Primal Palate flour, cocoa powder, psyllium husk, sugar, yeast, baking powder, and salt.
- Add collagen, if using.
- Combine Wet Ingredients: In a separate bowl, whisk together warm milk, melted butter, eggs, and vanilla.
- Form the Dough: Add the wet mixture to the dry ingredients and mix well. Let rest for 5–10 minutes to allow the psyllium to hydrate — it will transform from sticky to smooth and pliable. If it feels too stiff, add 1–2 tablespoons warm milk until it’s soft and easy to handle.
- First Rest: Cover and let rest for 30–40 minutes in a warm spot.
- Prepare the Filling: In a small bowl, mix cocoa nut butter, sweetener, and walnuts. Warm slightly if needed to spread easily.
- Shape the Rolls: Roll or press the dough between two sheets of parchment into a ¼-inch-thick rectangle. Spread the Cacao Cashew Spread evenly over top, sprinkle chopped walnuts over the the spread. Roll up tightly from the long edge and slice into 8–10 rolls.
- Second Rise: Place rolls in a greased or parchment-lined 8-inch pan. Cover and let rise for 30–45 minutes, until slightly puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until set and slightly firm in the center. Do not over bake. Cool slightly before glazing.
- Topping: Spread the hazlenut (Nutella) topping over the warm rolls.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Gluten Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 313 |
| Fat: | 14 g |
| Carbohydrates: | 40 g |
| Protein: | 6 g |
| Cholesterol: | 13 g |
| Sodium: | 213 mg |
| Fiber: | 2 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Yuuuuuum!