Gluten Free Chocolate Hazelnut Rolls with Espresso Glaze

Looking for the best gluten free chocolate hazelnut rolls with espresso glaze? These soft, gooey gluten-free rolls are filled with rich chocolate hazelnut spread, crunchy chopped hazelnuts, and finished with a decadent espresso-kissed glaze — perfect for breakfast, brunch, dessert, or cozy holiday mornings. Whether you’re new to gluten-free baking or a seasoned baker, this easy gluten free sweet roll recipe delivers bakery-style flavor right at home.

Prep Time: 75 minutes

Cook Time: 35  minutes  

Makes: 8 rolls

For the dough:

¼ cup Whole Psyllium Husk

1 cup Water

2 ½ cups Gluten Free Flour*

1 packet Instant Yeast

2 tbsp Sugar

1 tsp Salt

2 tsp Baking Powder

1 cup milk

1 Egg 

3 tbsp Butter

For the filling:

1 cup Chocolate Hazelnut Spread

½ cup Hazelnuts, chopped

For the glaze:

1 ½ cup Powdered Sugar

1 tbsp Espresso Powder

2-3 tbsp Milk of choice

Instructions:

1. In a small bowl, combine the psyllium husk & water. Set aside until a gel forms.

2. In the bowl of a stand mixer, add in your flour, instant yeast, sugar, baking powder and salt. Whisk together.

3. To the mixing bowl add your egg, milk, butter, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together.

4. Cover the bowl and set aside to rise for 30 minutes.

5. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle.

6. Soften your chocolate-hazelnut spread in the microwave so that it is easier to spread and then evenly distribute across the dough. Sprinkle crushed hazelnuts on top.

7. Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible.

8. Add the rolls to a dish that has been greased (a cake round or pie dish works well!), cover with a towel and let rise for another 30 minutes.

9. Preheat  your oven to 400F.

10. Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes. When the timer goes off, turn off the oven, open the oven door a few inches, and leave the rolls in the oven for 10 minutes.

What flour should you use?

I have tested this recipe with both King Arthur Measure for Measure Flour (1:1)  and Gluten Free All-Purpose Flours. The best results are with the 1:1, but if all you have is All-Purpose, just add a little extra flour as needed because it gets stickier in my experience.

Looking for a standard gluten free cinnamon roll recipe? My Gluten Free Cinnamon Rolls are a house favorite and can be adapted to fit dairy free needs. I prefer using Silk Dairy Free Half & Half as a milk substitute and Country Crock Plant Based Butter sticks.