1tspvanilla extract, vanilla bean paste, or 1 vanilla bean
Make gluten free cinnamon roll dough per recipe instructions. Refrigerate several hours, but preferably overnight.
MAKE THE PASTRY CREAM
In a small saucepan, heat whole milk and heavy cream over medium heat until just simmering. Meanwhile, whisk egg yolks, sugar, cornstarch, and vanilla in a medium bowl until thick and ribbon like, just a few minutes.
Remove the milk mixture from the heat and slowly pour a little bit into the egg yolk mixture, whisking vigorously. Add a little more, whisking vigorously, and continue adding all of the milk mixture slowly.
Pour the entire thing back into the small saucepan and whisk constantly over medium heat until mixture begins to look like thick mayonnaise, about 1-2 minutes.
Remove from the heat and whisk in butter. Pour into a sieve set over a small bowl (to catch any cooked egg yolk bits).
Place plastic wrap right on top of the pastry cream (touching it to avoid a skin from forming) and place in the refrigerator for a few hours or up to 3 days.
TO ASSEMBLE PASTRIES
Knead dough briefly on well-floured surface until smooth.
Roll into a long rectangle about 10 inches by 14 inches in length and about ¼ inch thick. Spread cooled pastry cream all over dough. Sprinkle chopped chocolate on top, followed by cinnamon (if desired).
Roll as tightly as possible, jelly roll style. From the middle of the roll out, gently stretch the log until it's a bit longer. This makes the filing and dough more equal.
Using a bench scraper or sharp knife, cut into 8 equal pieces (beginning by cutting in half, then into fourths, and then into eighths).
Place in a baking dish about 11 by 7-inches in size that's been sprayed with a non-stick spray. Cover loosely with plastic wrap. Allow to rise in a warm, draft-free area until about doubled in size, about 30 minutes to an hour.
Preheat oven to 350° F. Remove plastic wrap from risen rolls and bake for about 30 minutes, or until golden brown.
Rolls are best served fresh or within 4 hours. You can bake them one day and serve them the next day after reheating in a 350-degree oven for about 15 minutes. They can also be kept in the refrigerator after rolling and slicing, well covered, until ready to bake, up to three days. When ready to bake, remove them from the fridge about an hour before you're ready to bake, and allow them to rise until doubled in size. Bake as instructed. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.