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    Home » Gluten Free Breakfast Recipes

    Chocolate and Cinnamon Rolls

    Published: Sep 27, 2025 by Lee · This post may contain affiliate links · 3 Comments .

    Jump to Recipe Jump to Video

    These Chocolate and Cinnamon Rolls are rich and decadent while still being soft and fluffy! The base is my No Yeast Cinnamon Rolls but with cocoa powder added into the brown sugar and cinnamon filling! Topped with a luscious chocolate cream cheese icing and sprinkled with mini chocolate chips, these chocolate cinnamon buns are a show stopper! Don't let their gorgeous looks fool you, they take less than an hour to make from start to finish and no mixer is needed! If that wasn't enough, these easy cinnamon rolls are gluten are, nut free, egg free and can easily be made vegan!

    Chocolate and Cinnamon Rolls with a sweet chocolate cream cheese glaze and chocolate chips.

    These Chocolate and Cinnamon Rolls are the perfect decadent breakfast recipe. They only take 27 minutes to bake and have zero yeast to ensure you can have a delicious breakfast in under an hour! Best yet, these easy cinnamon rolls are naturally egg free so no egg replacer is needed! They're so soft and fluffy; you'd never know they're so simple to make!

    For more gluten free cinnamon rolls, try my No Yeast Cinnamon Rolls, my Chocolate Cinnamon Rolls, my Blueberry Cinnamon Rolls and my Cookies and Cream Cinnamon Rolls.

    Jump to:
    • Reasons to Love These Chocolate and Cinnamon Rolls
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate and Cinnamon Rolls
    • Expert Baking Tips
    • Recipe FAQs
    • More Easy Breakfast Recipes You'll Love
    • 📖 Recipe
    • Chocolate and Cinnamon Rolls

    Reasons to Love These Chocolate and Cinnamon Rolls

    • Allergy Friendly- These cinnamon rolls are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Light and Fluffy- These chocolate rolls are so super soft and delicious!
    • Cinnamon- They wouldn't be cinnamon rolls without this main ingredient! For cookies that taste like these rolls, check out my Cinnamon Chocolate Cookies!
    • Chocolate Cream Cheese Icing- They're covered in a delicious easy chocolate cream cheese icing that makes them sweet and gooey!
    • Easy to Make- No yeast is needed and no electric mixer is needed either!

    Ingredient Notes

    Bowls of multipurpose gluten free flour, kosher salt, confectioners' sugar, ground cinnamon, light brown sugar, milk, baking powder, cocoa powder, water, granulated sugar, mini chocolate chips, and butter.
    • Gluten Free Flour-  If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
    • Granulated Sugar- Used in the dough instead of brown sugar to keep the rolls nice and light.
    • Baking Powder- 4 teaspoons are used in this recipe to make the rolls puff up nicely!
    • Butter/Vegan Baking Stick- Make sure to use softened and not melted. 
    • Light Brown Sugar- Used for the filling to create that magical flavor with the cinnamon!
    • Cinnamon- Wouldn't be cinnamon rolls without this key ingredient!
    • Cocoa Powders- I like to use both Natural Unsweetened and Dark to give the icing a dark color, but if you only want to use one, use Dutch or Natural Unsweetened.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing. 
    • Confectioners' Sugar- Essential in icing recipes, this gives the cream cheese icing its sweetness!
    • Cream Cheese- For vegan, use a dairy-free block cream cheese.
    • Water- This frosting uses water instead of milk!
    • Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these into Vegan Cinnamon Rolls

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brands of sugars you use are vegan.
    • Use vegan baking sticks instead of butter.
    • Only use a non-dairy milk of choice.
    • Buy a dairy-free cream cheese.
    • Use vegan chocolate chips.

    For All Purpose Flour 

    • Use 2 cups packed AP Flour (336 grams).
    • Only use ¾ cup of milk.

    Gluten Free Cinnamon Rolls with Chocolate Icing 

    • Use 1 ¾ cups of Confectioners's sugar, ¼ cup cocoa powder and 5 tablespoons of room temperature water. 
    • Mix together and pour over warm cinnamon rolls.

    This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Delicious Chocolate Cinnamon Rolls await your tastebuds.

    How to Make Chocolate and Cinnamon Rolls

    Here are the step by step instructions for how to make these easy cinnamon and chocolate rolls!

    Filling made with butter, cinnamon, light brown sugar and cocoa powder.

    Step 1: Make The Filling and Sprinkle some in the Pan

    Whisk together the light brown sugar, cocoa powder and cinnamon. Rip in pea-sized pieces of the soft butter. Work everything together with clean hands until you have a crumbly texture.

    Once crumbly, sprinkle 1-2 tablespoons of filling into the bottom of the pan. Set the rest aside.

    A whisk with the dry ingredients.

    Step 2: Whisk Together The Dry Ingredients

    In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder and salt.

    Adding crumbled butter into the ingredients.

    Step 3: Add the Butter into the Dry Ingredients

    Use clean hands to rip pea-sized pieces of soft butter into the dry ingredients and then work them all together.

    Mixing in the milk for a cinnamon roll batter.

    Step 4: Add in the Milk

    Use a spatula to mix the milk in and then form into a dough.

    Flattening the batter out.

    Step 5: Roll Out The Dough

    Lightly flour a clean work surface, your hands and your rolling spatula.

    Knead the dough a few times just so it comes together.

    If it seems super sticky dust with some more gluten free flour so it is easier to work with.

    Then roll the dough out into a rectangular shape. If you notice it sticking as you roll, then sprinkle some more gluten free flour on it.

    You want it to be about ¼ inch in thickness.

    Sprinkling the cinnamon roll filling onto it.

    Step 6: Sprinkle The Filling

    Sprinkle all the filling (minus 1 tablespoon) onto the dough. Then use clean hands gently pat the filling down into the dough.

    Rolling the dough up.

    Step 7: Roll The Dough Into a Log

    Roll the dough away from you into a tight log.

    The log should be about 12 inches in length.

    Slicing up the rolled up dough, placing it in a baking dish and sprinkling more filling.

    Step 8: Slice and Place The Rolls In the Baking Dish

    Using a sharp knife, cut the log into 9 thick slices. Then place the rolls swirl side up into the baking dish.

    The rolls will be touching one another.

    Sprinkle the extra tablespoon of filling on top of the rolls.

    Baking the cinnamon rolls.

    Step 9: Bake

    Bake the cinnamon rolls at 350 degrees Fahrenheit for 27 minutes or until golden on the edges.

    A bowl of sugary chocolate cream cheese glaze.

    Step 10: Make The Chocolate Cream Cheese Icing

    After that, use a spatula to combine the confectioners' sugar, cocoa powder and cream cheese.

    Once combined, slowly whisk in the water a little at a time until you get the desired consistency. You may not need all the water.

    Topping the Chocolate and Cinnamon Rolls with the sugary glaze and chocolate chips.

    Step 11: Add the Chocolate Cream Cheese Icing and Chocolate Chips

    Lastly, use an icing spatula to frost the warm cinnamon rolls with the cream cheese icing. If desired, add some mini chocolate chips on top once they cool a bit.

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
    • Dust with Flour- If you notice the dough is way too sticky to roll out, don't add more flour to the dough. Simply dust the dough with flour until it is workable. This ensures the dough stays soft and doesn't get dense. 
    • Making The Icing- If the icing appears too watery, then add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to coat but thick enough to solidify on the cinnamon buns.

    Recipe FAQs

    Can I make these cinnamon and chocolate buns ahead of time?


    They really taste best served the same day.

    Am I able to use yeast in this recipe?


    No, this recipe is strictly for no yeast.

    How many sweet rolls does this recipe make?


    This recipe can make 9-12 rolls, depending on how large you cut them.

    I usually make 9 because I like my rolls larger.

    Can I use a chocolate icing without cream cheese?


    Yes! I have listed a chocolate icing recipe in "substitutions and variations" above in the blog post.

    How do I store these Chocolate and Cinnamon Rolls?


    Storing: Once the icing has hardened, store the individual rolls in an airtight container or aluminum foil in the fridge for up to 2 days.

    For best results, reheat each roll in the microwave for about 20-30 seconds prior to eating.

    If wrapped in foil, please remove the foil prior to microwaving. Be careful not to burn your mouth on hot icing and filling.

    Freezing: Once the icing has hardened, wrap individual rolls in foil, pop in a zip top bag and freeze for up to 30 days.

    To defrost, place in the fridge the night prior or leave at room temperature until soft; about 1 hour. Once defrosted, remove the foil and reheat in the microwave for about 20-30 seconds. Be careful not to burn your mouth.

    A bite in the Chocolate and Cinnamon Rolls reveals the chocolate cinnamon sugar and dough spiral texture.

    More Easy Breakfast Recipes You'll Love

    • A perfect baked Oreo Muffin with broken chocolate sandwich cookies and chocolate chips.
      Oreo Muffins
    • Double Chocolate Banana Bread envelops all light as its chocolatey density breaks physics.
      Double Chocolate Banana Bread
    • A triangular Triple Chocolate Scone with drizzled chocolate.
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    • Two buttery, dark and delicious Chocolate Crumb Cakes stacked on top of each other.
      Chocolate Crumb Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!

    📖 Recipe

    Chocolate and Cinnamon Rolls with a sweet chocolate cream cheese glaze and chocolate chips.

    Chocolate and Cinnamon Rolls

    Author: Lee
    These Chocolate and Cinnamon Rolls are rich and decadent while still being soft and fluffy! The base is my No Yeast Cinnamon Rolls but with cocoa powder added into the brown sugar and cinnamon filling! Topped with a luscious chocolate cream cheese icing and skirled with mini chocolate chips, these chocolate cinnamon buns are a show stopper! Don't let their gorgeous looks fool you, they take less than an hour to make from start to finish and no mixer is needed! If that wasn't enough, these easy cinnamon rolls are gluten are, nut free, egg free and can easily be made vegan!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 27 minutes mins
    Total Time 47 minutes mins
    Course Breakfast
    Cuisine American
    Servings 9 cinnamon rolls
    Calories 388 kcal

    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 (I use a gluten free multipurpose flour with xanthan gum already in it)
    • 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
    • 2.5 tablespoons water , room temperature

    Topping

    • 1 tablespoon mini chocolate chips

    Instructions
     

    • Preheat your oven to 350 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish

    For the Filling

    • Whisk together the 1 cup light brown sugar, the 2 tablespoons cocoa powder and 2 teaspoons ground cinnamon. Rip in pea-sized pieces of the ¼ cup soft butter.
      Work everything together with clean hands until you have a crumbly texture.
    • Once crumbly, sprinkle 1-2 tablespoons of filling into the bottom of the baking dish. Set the rest aside.

    For the Cinnamon and Chocolate Rolls

    • In a large bowl, whisk together the 2 cups multipurpose gluten free flour, ¼ cup granulated sugar, 4 teaspoons baking powder and ¾ teaspoon kosher salt.
    • Use clean hands to rip pea-sized pieces of the ¼ cup soft butter into the dry ingredients and then work them all together.
    • Use a spatula to mix the 1 cup milk in and then form the mixture into a dough.
    • Lightly flour a clean work surface, your hands and your rolling spatula.
      Knead the dough a few times just so it comes together.
      If it seems super sticky dust with some more gluten free flour so it is easier to work with.
    • Then roll the dough out into a rectangular shape that's about 17 inches in length.
      You want the dough rectangle to be about ¼ inch in thickness.
      If you notice it still sticking as you roll, then sprinkle some more gluten free flour on it.
    • Take a tablespoon of filling and set aside.
      Sprinkle all the remaining filling onto the dough. Then use clean hands gently pat the filling down into the dough.
    • Roll the dough away from you into a tight log that's about 12 inches in length.
      Using a sharp knife, cut the log into 9 thick slices. Then place the rolls swirl side up into the baking dish.
      The rolls will be touching one another.
      Sprinkle the extra tablespoon of filling on top of the rolls.
    • Bake the chocolate and cinnamon rolls at 350 degrees Fahrenheit for 27 minutes or until golden on the edges.

    For the Chocolate Cream Cheese Icing

    • Use a spatula to combine the 1 ¾ cups confectioners' sugar, the ¼ cup cocoa powder and 4 ounces cream cheese.
      Once combined, slowly whisk in the 2.5 tablespoons water a little at a time until you get the desired consistency. You may not need all the water.
    • Lastly, use an icing spatula to frost the warm cinnamon rolls with the chocolate cream cheese icing.
      If desired, sprinkle 1 tablespoon of mini chocolate chips onto the rolls once they cool a bit. If you sprinkle them onto hot rolls the chips will melt. Enjoy!

    Video

    Notes

    Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, vegan cream cheese and vegan chocolate chips.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and ¾ cup of milk. 
    Storing: Once the icing has hardened, store the individual rolls in an airtight container or aluminum foil in the fridge for up to 2 days.
    For best results, reheat each roll in the microwave for about 20-30 seconds prior to eating.
    If wrapped in foil, please remove the foil prior to microwaving. Be careful not to burn your mouth on hot icing and filling.
    Freezing: Once the icing has hardened, wrap individual rolls in foil, pop in a zip top bag and freeze for up to 30 days.
    To defrost, place in the fridge the night prior or leave at room temperature until soft; about 1 hour. Once defrosted, remove the foil and reheat in the microwave for about 20-30 seconds. Be careful not to burn your mouth. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 388kcalCarbohydrates: 69gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 401mgPotassium: 121mgFiber: 4gSugar: 48gVitamin A: 364IUVitamin C: 0.03mgCalcium: 184mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Comments

    1. Erik in OR says

      September 28, 2025 at 3:34 pm

      These look amazing! I am looking forward to trying them. I was wondering if I could ask a question though. You mention you use 2 "packed cups" of GF flour. And it looks like you use Cup4Cup as your preferred flour. Your recipe doesn't give the amount in grams, so I'm wondering, have you weighed out your packed cup of flour? I tested the weight and came up with almost 180g per cup, though on the Cup4Cup package it works out to about 140g per cup. As that's kind of a big variance, I just wanted to be sure before I try the recipe, if you wouldn't mind "weighing in" on this question 😉

      Reply
      • Lee says

        September 29, 2025 at 6:34 pm

        Hi there! Thanks so much! It actually shows the gram amount of you go to the recipe card and click the button that says "metric." It will then show everything in grams. To switch back, click "us customary." Hope this helps!!

        Reply
    2. John says

      September 27, 2025 at 9:28 am

      5 stars
      This was so quick and easy to make! It came out delicious!

      Reply
    5 from 1 vote

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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