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

My Gluten Free Cinnamon Rolls are a house favorite and since I truly love working with the dough (who knew you could say that about gluten free!), I figured I just had to come up with more things to fill it with! Chocolate and hazelnut is one of my favorite combinations, so it was only fitting to put in in between my perfect gluten free sweet roll dough! The addition of the crushed hazelnuts adds a nice texture and the espresso glaze is the perfect balance to the decadent filling!

1 hour and 15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	565
Fat:	28 g
Carbohydrates:	77 g
Protein:	11 g
Cholesterol:	16 g
Sodium:	487 mg
Fiber:	9 g
Sugars:	36 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 8

Ingredients

For the dough:

0.25 cup whole Psyllium Husk
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 Unsalted Butter

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!

Shop

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.