Gluten Free Chocolate Hazelnut Rolls with Espresso Glaze (Edit recipe)

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Looking for the best gluten free chocolate hazelnut rolls with espresso glaze? These soft, gooey gluten-free rolls are filled with rich chocolate hazelnut spread, crunchy chopped hazelnuts, and finished with a decadent espresso-kissed glaze — perfect for breakfast, brunch, dessert, or cozy holiday mornings. Whether you’re new to gluten-free baking or a seasoned baker, this easy gluten free sweet roll recipe delivers bakery-style flavor right at home. Check out my regular Gluten Free Cinnamon Roll recipe here!

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Original Recipe

PREP TIME

1 hour and 15 minutes

COOK TIME

35 minutes

INGREDIENTS

18

Serves: 8

Ingredients

For the dough:

0.25 cup Psyllium Husk, Whole
1 cup Water
2.5 cups Gluten-Free Flour, see notes!
1 Quick Rise Yeast
2 Tbsp Granulated White Sugar
1 tsp Salt
2 tsp Baking Powder
1 cup Milk
1 Egg
3 Tbsp Butter, Unsalted

For the filling:

1 cup Chocolate Hazelnut Spread
0.5 cup Hazelnut, chopped

For the glaze:

1.5 cups Powdered Sugar
1 Tbsp Espresso Powder
3 Tbsp Milk, see notes!

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Process

Cook Mode

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

In a small bowl, combine the psyllium husk & water. Set aside until a gel forms.
In the bowl of a stand mixer, add in your flour, instant yeast, sugar, baking powder and salt. Whisk together.
To the mixing bowl add your egg, milk, butter, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together.
Cover the bowl and set aside to rise for 30 minutes.
Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle.
Soften your chocolate-hazelnut spread in the microwave so that it is easier to spread and then evenly distribute across the dough. Sprinkle crushed hazelnuts on top.
Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible.
Add the rolls to a dish that has been greased (a cake round or pie dish works well!), cover with a towel and let rise for another 30 minutes.
Preheat your oven to 400F.
Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes. When the timer goes off, turn off the oven, open the oven door a few inches, and leave the rolls in the oven for 10 minutes.

Notes

*I have tested this recipe with both King Arthur Measure for Measure Flour (1:1) and Gluten Free All-Purpose Flours. The best results are with the 1:1, but if all you have is All-Purpose, just add a little extra flour as needed because it gets stickier in my experience. **Add more or less milk depending upon how thick you want your glaze.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	567
Fat:	28 g
Carbohydrates:	77 g
Protein:	10 g
Cholesterol:	16 g
Sodium:	328 mg
Fiber:	8 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.