Gluten-free Chocolate Hazelnut Cinnamon Rolls (Edit recipe)

Gluten-free Chocolate Hazelnut Cinnamon Rolls. A fluffy enriched gluten-free dough filled with cinnamon, sugar, dark chocolate, and hazelnuts. This gluten-free AND vegan recipe is sure to be a crowd pleaser for the holiday season.

30 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	463
Fat:	20 g
Carbohydrates:	63 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	316 mg
Fiber:	3 g
Sugars:	27 g
Calculated per serving.

by Jessi's Kitchen

Serves: 8

Ingredients

Cinnamon Rolls

2.5 cup Primal Palate Gluten-free All-Purpose Flour, 415g
1 Tbsp ground Psyllium husk, 11g
2 tsp Ground Cinnamon, I used Primal Palate
0.75 tsp Sea Salt
1.75 cup Almond Milk, 418g - I used Malk
2 Tbsp Pure Maple Syrup, 42g
1.5 Tbsp Active Dry Yeast, 20g

Filling

0.333 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, 62g
2 tsp Ground Cinnamon, I used Primal Palate
0.125 tsp Sea Salt
0.333 cup Cane Sugar, 75g
2.5 oz Pascha Very Dark Chocolate Bar (Vegan)
0.5 cup Hazelnut, roasted and finely chopped

Glaze

1 cup Powdered Sugar
1 tsp Pure Vanilla Extract
2 Tbsp Almond Milk
1 oz Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips, melted

Shop

Process

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

Lightly grease a 9-inch cake pan and set aside.
In the bowl of a stand mixer combine the primal palate gluten-free flour, psyllium husk powder, cinnamon, and sea salt. Set aside.
Warm the almond in the microwave or stove until liquid is warm but not overly hot. In a bowl whisk together the almond milk and maple syrup. Then add the yeast and whisk. Set mixture aside for about 10 minutes or until the yeast is activated and the mixture is frothy.
While the yeast is proofing prepare the filling. Add the palm shortening, cinnamon, salt and granulated sugar to a bowl and mix until it forms a spreadable mixture. If your palm shortening is too hard you can soften it in the microwave.
Add the finely chopped dark chocolate and hazelnuts to a separate bowl and set aside.
Add the yeast mixture to the flour mixture and with the paddle attachment mix until the dough starts to come together. The dough will be soft but not so sticky you can’t handle it. If too sticky add a tablespoon of flour at a time until it reaches desired texture.
Dust a work surface with flour and place the cinnamon roll dough on top. Sprinkle more flour on top and roll the dough out about a ¼ inch and about 15x12. You don’t want it too thin or the filling will break through.
Spread the cinnamon mixture out in a thin layer and then top with the chocolate and hazelnut mixture.
Starting on the longest side (15 inch) carefully roll the dough into a tight log.
Cut the cinnamon roll in half and then each half into four rolls.
Place in the cake pan and let rise for 1.5-2 hours or until rolls are fluffy and almost doubled in size.
Preheat oven to 400 and bake for 35-40 minutes.
While the rolls are baking add the powdered sugar, vanilla and almond milk to a bowl and whisk until no lumps remain.
When the rolls come out of the oven top with the glaze, melted chocolate and more chopped hazelnuts if desired.
Serve while warm.

Notes

If you have a scale, I highly recommend weighing out the ingredients. Use a very finely ground psyllium husk powder for the dough. My personal favorite is from Terrasoul. If you don’t have a stand mixer you can use a handheld mixer for this recipe