Indulge in these deliciously easy gluten-free chocolate sweet rolls, perfect for a quick treat or a special breakfast. Soft, rich, and irresistible!
Indulge in Soft, Gooey Treats Perfect for Any Occasion!
Gluten Free Chocolate Sweet Rolls are a delightful treat that combines the rich flavors of chocolate with a soft, pillowy texture. These rolls are filled with a luscious pastry cream and chocolate, creating a decadent experience in every bite. The finishing touch is a warm glaze brushed over the rolls, enhancing their sweetness and making them irresistible.
Perfect for those following a gluten-free diet, these chocolate sweet rolls offer a satisfying alternative to traditional baked goods. The combination of creamy filling and the subtle sweetness of the glaze makes them a perfect addition to any breakfast table or dessert spread. Whether enjoyed fresh out of the oven or at room temperature, these rolls are sure to impress anyone who tries them.
Indulge in Irresistible Bliss: Your New Favorite Chocolate Treat Awaits!
Hey y’all today I’m going to show you how to make my gluten-free chocolate sweet rolls let me just say that these are one of my favorite sweet rolls I make and that’s saying a lot because I make plenty of them they start with my GF sweet dough and are slathered with homemade pastry cream and sprinkled with chunks of chocolate and then they get.
Rolled up baked and iced with a thin glaze there’s everything you would expect from a chocolate sweet roll and more so let’s get into it and I’ll show you how to make them we’re starting of course with my gluten-free sweet dough if you haven’t seen me make this before let me just run.
Real quickly through that so I can show you how to make it it’s so simple just add 360 G of whole milk to a mixing bowl followed by 10 G of whole psyllium husks 24 G of instant yeast 200 g of granulated sugar 169 G of soften butter two eggs 490 G of Kim’s gluten-free bread flour blend 6 G of kosher salt and 7 G of baking powder knad or beat this.
On medium speed until a smooth cohesive dough forms scrape the sides into the center of the bowl cover the bowl and let the dough rise until doubled in size and then refrigerate for at least 6 hours preferably overnight for these rolls I’m only using half the dough which I have the measurements for in the blog post but if.
I were you I’d just make the entire amount of dough because you can always find other things to make with the rest of it on my site we’ll also need vanilla pastry cream and to make this it’s so easy y’all in a medium saucepan I added 1 cup or 240 G each of whole milk and heavy cream and I heated this to a simmer in a small bowl I added 1/2 cup.
Or 100 G g of sugar and 1/4 cup or 30 G of corn starch and I whisked them together real quick then I added in six egg yolks and whis until thick and smooth I poured in a little of the hot cream mixture and whis constantly to temper the eggs and then slowly added the rest of the hot cream mixture I poured the whole thing back into the.
Saucepan and heated it over medium heat whisking constantly until it began to thicken I continued whisking for at least another 30 seconds to a minute to activate the corn starch I removed it from the heat poured it through a SI back into the bowl and added 2 tblspoon or 28 G of softened butter and a tablespoon of vanilla extract I whisked.
Those in until the butter melted covered the whole thing with plastic wrap so that it was touching the surface to prevent a skin from forming and refrigerated it until well chilled now I’ll just roll out this dough to a long rectangle on a well flowered surface the size isn’t quite as important y’all as the thickness of the.
Dough so I’m going for about in between like an eighth and a A4 of an inch thick more like more closer to the eighth inch you don’t want it to be too thick and add extra flour to prevent sticking if necessary the flour that I always use for dusting it’s the same flour that’s in the recipe so in this case it’s going to be my gluten-free bread flower blend.
I’m just going to trim away some of this side here to make it more even and then I’ll brush away this extra flower okay I’ll grab my pastry cream and I’ll whip it up just a little bit this pastry cream sets up really firmly which is really great so it needs to be stirred or whisked before using and I’ll just dollop this all over the.
Top and then spread it with an offset spatula to the edges the amount of pastry cream I’m using here is actually half the recipe you can either just make a half recipe you know cut the whole recipe in half or make the whole recipe and then split it in half that’s what I always do because I can always find something else to do with the other half.
Like just eat it because it’s essentially homemade vanilla pudding but I have several recipes on my site that use pastry cream so all you need to do is just search pastry cream and you’ll find all of those then I’ll just sprinkle all of this chopped chocolate on top of the pastry cream and make sure to get every.
Bit of this because you want chocolate in every single bite even the really finely gr chocolate okay I’m going to do something I never do and that’s cut these into strips I know other bloggers tend to do this but I think for regular cinnamon rolls it’s just not necessary at least not with my dough but for these in.
Particular I wanted something that is really really thin and that’s hard to get if you roll it up into a log first so I’m going to trim off the edges and I’ll bake off these edges and separately so they won’t go to waste my pastry wheel is a smaller one so it tends to get stuck in this pastry cream so just be careful if yours is this small too I.
Should have use my pizza wheel that’s huge but it’s fine I’m cutting these into roughly 1 in strips and I should get about 10 rolls out of this now I’ll just roll each one up and I’m going to place them onto a parchment lined baking sheet a couple of inches.
Apart and then I’ll cover them Loosely with plastic wrap and I’m going to let them proof until not quite doubled in size but let me show you my new favorite kitchen gadget especially during the winter months it is so cold in my house always it seems so I’m going to leave a link for this if you want one it’s called cozy bread and it’s a plug-in.
Little mat that has a control here to turn it on and then you can adjust the temperature so right now it’s super cold in my house so I’m setting the temp to about 100° and I’ll just put the rolls on this I have a towel underneath and then I’ll pull the towel up and around it slightly you can use this for bulk proofing and.
Anything else you need a proof it’s so great you guys when your house is really cold like mine is so I’ll see you back here when these are proofed and ready for the oven all right y’all as you can see these are noticeably bigger but they’re not quite doubled in size and I added the scraps to a ring on the side so I’ll.
Bake those as well and I’m going to bake all of these in a 350° fahit oven for about 20 to 25 minutes or until they’re very light golden brown so meanwhile while they’re baking I’ll go ahead and mix together a quick thin glaze for brushing on the top this is 1 cup or 125 G of powdered sugar and I’ll add a splash or so of vanilla and I have about.
A3 a cup or 80 g of warm milk here but I’m only going to add about half of that maybe 1/4 cup or so that might be all I need actually this is pretty thin you want it to run off the tin of the Whisk like this okay this is perfect let’s get those rolls out of the oven ooh y’all look at these they’re.
Perfect but they’re not quite done yet we got to grab a brush so I can brush the glaze on them and be generous with this glaze y’all make sure you glaze them while they’re hot right from the oven so that all that glaze can kind of sink in and you’re just left with this like glossy top to them without a like huge amount.
Of glaze on top oh my gosh y’all I got to let these cool just a little bit and then I cannot wait to dig into one of these all right y’all check this out this is just one of the many things you can make with my gluten-free sweet dough it’s so soft of course and you never know it’s gluten-free I got to unwind it first and take an outside.
Piece look at that that it’s Heavenly the chocolate isn’t like over the top it’s just the right amount and that pastry cream it bakes into the rolls just enough to make them creamy but it’ll leave everyone guessing what’s in there that’s so so creamy I think if you bake these for.
Your gluten-free Valentine they’ll love you even more than they already do enjoy
