Go Back
gluten free chocolate sweet roll up close.

Gluten Free Chocolate Sweet Rolls

Kim
Gluten free brioche au chocolat are decadent sweet rolls filled with pastry cream and chocolate, and they’re the most delectable rolls ever!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Proofing and Chilling Times 8 hours
Total Time 9 hours 15 minutes
Course Breakfast
Cuisine American, French
Servings 8 rolls

Ingredients
 

Sweet Dough (this is a half recipe of my cinnamon roll dough)

Pastry Cream

  • ½ cup (120ml) whole milk
  • ½ cup (120ml) heavy cream
  • 3 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (15g) cornstarch
  • 1 teaspoon vanilla extract, vanilla bean paste, or 1 vanilla bean, seeds scraped
  • 1 tablespoon butter, softened

Powdered Sugar Glaze

  • 1 cup (125g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) warm milk (heated in the microwave)

Assembly

  • 4 oz (113g) semi-sweet or bittersweet chocolate, roughly chopped

Instructions
 

Make Dough

  • Combine all ingredients in the bowl of a stand mixer and knead for 5 minutes on medium to medium high speed until well combined. Scrape the dough into the center of the bowl, cover it, and let it proof until doubled in size, 1-2 hours (it could take longer than this, depending on the ambient temperature of your proofing area). Refrigerate the dough at least 6 hours, preferably overnight.

Make Pastry Cream

  • In a small saucepan, heat whole milk and heavy cream over medium heat until just simmering. Meanwhile, whisk together sugar and cornstarch in a medium bowl, and then add egg yolks and vanilla. Whisk until thick and ribbon like.
  • Remove the milk mixture from the heat and slowly pour a little bit into the egg yolk mixture while whisking vigorously. Add a little more and continue whisking vigorously. Slowly add all of the milk mixture into the egg yolk mixture.
  • Pour the combined milk/egg mixture back into the small saucepan and whisk constantly over medium heat until the mixture begins to thicken and "burp", where large bubbles burst on the surface. Continue whisking for an additional 30 seconds after it thickens to activate the cornstarch.
  • Remove from the heat and pour into a sieve set over a small bowl (to catch any cooked egg yolk bits). Whisk in butter and place a piece of plastic wrap right on top of the pastry cream (touching it to avoid a skin from forming) and place in the refrigerator to chill. Pastry cream will keep for up to 3 days.

To Assemble Rolls

  • Knead dough briefly on well-floured surface until smooth. I always use the same flour blend that is in the recipe as my bench flour for kneading and shaping.
  • Roll into a long rectangle about 10 inches by 14 inches in length and about ¼ inch thick. Spread the cooled pastry cream all over the dough and sprinkle the chopped chocolate on top.
  • Cut dough into long strips about one inch wide and roll strips as tightly as possible into individual rolls. Place a couple of inches apart on a parchment-lined baking sheet.
  • Cover rolls loosely with plastic wrap and allow to rise in a warm, draft-free area until a little less than doubled in size. This can take anywhere from 30 minutes to 2 hours, depending on the temperature of your proofing area. Towards the end of the rising time, preheat your oven to 350°F.
  • Remove plastic wrap from risen rolls and bake for 20-22 minutes, or until light golden brown around the edges. Upon removing from the oven, immediately brush each roll all over with thin glaze and serve warm or at room temperature.

Notes

Rolls are best served fresh, but will stay soft for a few days after made and can be reheated in the microwave or in a 300 degree F oven for 10-15 minutes.  
They can be assembled the day before baking, covered with plastic wrap, and refrigerated prior to the second proof.  When ready to bake, remove them from the fridge about two hours before you’re ready to bake, and allow them to come to room temperature and rise before baking as instructed.  
Keyword chocolate, Gluten Free, sweet rolls
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!