I could not think of a more perfect breakfast than these Chocolate Cinnamon Rolls. As with the original Cinnamon Rolls recipe, these beauties are quick gluten free cinnamon rolls that are yeast free, egg free and still super delicious. To make them dairy free (vegan...because they’re already egg free), swap out the milk with a non dairy milk of choice, use vegan baking sticks instead of butter and make sure your gf flour does not contain dairy.
Preheat your oven to 375 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish.
For the filling: In a small bowl combine the filling ingredients and work them together with clean hands to form a crumbly mixture.
Sprinkle ⅓ of the filling mixture into the 9 inch pan.
In a large bowl, whisk together the gluten free flour, cocoa powder, the granulated sugar, the baking powder and the salt. Cut or rip in the softened butter. Once again, using clean hands, work the butter into the mixture. Once combined, pour in the milk of choice and combine using a spatula to form a soft dough.
Lightly flour a clean surface, your hands and a rolling pin. Roll out the dough into a large rectangle about ¼ inch thick. If you notice it sticking, dust with more gluten free flour.
Spread the remaining filling onto the rolled out dough. Tightly but gently roll the rectangle into a log and using a sharp knife, cut into 12-18 pieces depending on how big you want them. I cut mine into 15.
Place the rolls into the baking dish with the cinnamon swirl facing up.
Bake for 20 min.
When done, remove from the oven and start to make the glaze. In a small bowl, whisk together the confectioners’ sugar, cocoa powder and the water. Once combined, pour it over the warm rolls that are still in the dish. Use a little spatula to spread the glaze around if needed. Let the glaze harden for a few moments and then you can begin to take the rolls out of the pan and serve warm. Enjoy!
NOTE: If you don't have dutch cocoa powder, natural unsweetened works perfectly,