Ingredients
For the Filling
- ⅔ cup light brown sugar, packed
- 2 tablespoons cocoa powder
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter or vegan baking stick, softened
For the Cinnamon and Chocolate Rolls
- 2 cups multipurpose gluten free flour (with xanthan gum)
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, softened
- 1 cup milk
For the Chocolate Cream Cheese Icing
- 1 ¾ cups confectioners’ sugar
- ¼ cup cocoa powder
- 4 ounces cream cheese, room temperature
- 2.5 tablespoons water, room temperature
Topping
- 1 tablespoon mini chocolate chips
Instructions
- Prepare the baking dish: Preheat your oven to 350°F. Lightly grease a 9-inch round or square baking dish with vegetable oil to prevent sticking.
- Make the filling: In a bowl, whisk together ⅔ cup light brown sugar, 2 tablespoons cocoa powder, and 2 teaspoons ground cinnamon. Tear in pea-sized pieces of the ¼ cup softened butter and work with clean hands until crumbly. Sprinkle 1-2 tablespoons of this mixture into the bottom of the greased baking dish and set the rest aside.
- Mix dry ingredients for dough: In a large bowl, combine 2 cups gluten free multipurpose flour, ¼ cup granulated sugar, 4 teaspoons baking powder, and ¾ teaspoon kosher salt by whisking together thoroughly.
- Incorporate butter into dry mixture: Use clean hands to work the ¼ cup softened butter into the dry ingredients by tearing pea-sized pieces and blending until crumbly.
- Add milk and form dough: Mix in 1 cup milk using a spatula until a dough forms. Lightly flour your work surface, hands, and rolling spatula.
- Knead and roll dough: Knead the dough a few times to bring it together. If sticky, sprinkle additional gluten free flour. Roll dough out into a 17-inch long rectangle about ¼ inch thick, dusting flour as needed to prevent sticking.
- Apply filling and roll: Sprinkle all but 1 tablespoon of the reserved filling evenly over the dough. Gently pat down with clean hands. Starting from one edge, roll the dough away from you into a tight 12-inch log.
- Cut and arrange rolls: Using a sharp knife, slice the log into nine thick rolls. Place them swirl side up in the baking dish, letting them touch. Sprinkle the remaining tablespoon of filling on top.
- Bake the rolls: Bake at 350°F for 27 minutes or until edges turn golden and rolls are cooked through.
- Prepare the chocolate cream cheese icing: Combine 1 ¾ cups confectioners’ sugar, ¼ cup cocoa powder, and 4 ounces room temperature cream cheese with a spatula until smooth. Gradually whisk in 2.5 tablespoons room temperature water a little at a time to reach desired spreadable consistency.
- Frost and finish: While rolls are warm, generously frost with the chocolate cream cheese icing. Once slightly cooled, sprinkle 1 tablespoon mini chocolate chips on top. Allow to cool before serving to prevent melting of chips.
Notes
- Vegan options: Use dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, vegan cream cheese, and vegan chocolate chips.
- All-purpose flour substitution: Use 2 packed cups (336 grams) regular flour and ¾ cup milk if not gluten free.
- Storing: Store iced rolls in airtight container or wrapped in aluminum foil in the refrigerator for up to 2 days. Reheat each roll in microwave for 20-30 seconds before serving. Remove foil before microwaving.
- Freezing: Once icing has set, wrap individual rolls in foil, place in zip-top bag, and freeze up to 30 days. Defrost overnight in fridge or at room temperature for 1 hour, then reheat in microwave 20-30 seconds.
- Safety: Be cautious of hot icing and filling when reheating to avoid burns.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
