These Gluten-Free Vegan Chocolate Sweet Rolls are soft, chocolatey, and made with wholesome ingredients. Made in under an hour, you can be enjoying these sweet rolls in no time! Thanks to Bob’s Red Mill for sponsoring this post.
One of my favorite recipes that came from my cookbook was the One-Hour Cinnamon Rolls. They were a hit with everyone who tried them, and quickly became a household obsession for my sister and I. I immediately started brainstorm flavor variations I could make, but I was in the midst of cookbook madness. It wasn’t a cinnamon roll book, so I had to focus on other things.
Recently though…I started thinking about cinnamon rolls again. And sweet rolls in general. Which flavors should I make?! I was overwhelmed with choices, so I put it to Instagram and asked for flavor ideas. Chocolate came out as a stand-out (as usual). Another poll showed we wanted a chocolate filling, but a classic dough.
So here we are: meet the Chocolate Sweet Rolls of your dreams. A soft, sweet, slightly crispy gluten-free vegan dough, filled with chopped chocolate, sliced and baked until golden brown on top.
Top them off with a luscious sauce — or two, if you want to be extra like me 😀. I took them in a chocolate peanut butter direction by using a peanut butter sauce, but you can go pure chocolate here too. Both are good choices. OR make both sauces and let everyone choose how they’d like theirs.
Here what you’ll need to make Chocolate Sweet Rolls:
- Dairy-Free Milk: any kind works here, as long as it’s plain! I wouldn’t recommend canned coconut milk, though.
- Apple Cider Vinegar: combined with our dairy-free milk, we make “buttermilk” with the ACV!
- Coconut Oil:
- Psyllium Husk: our magical fiber-filled binder! More on psyllium and possible substitutes below 👇
- Vanilla Extract: always a must :)
- Almond Flour: good quality almond flour is key here, so you have a dough with a super workable texture. That’s why I LOVE using Bob’s Red Mill superfine blanched almond flour – it’s reliably perfect for using in baked goods, and always has a good flavor and texture.
- Tapioca Flour: tapioca flour pairs perfectly with the almond flour here to make an easy-to-work-with dough. Bob’s Red Mill tapioca flour is super finely ground and such a versatile flour. It works so well for thickening in sauces and fillings, but in this sweet roll dough, it provides lightness and a little bit of crunch!
- Coconut Sugar: for a little sweetness – only a quarter cup for the whole batch is needed! Plus, what’s in the chocolate and toppings :)
- Baking Soda, Baking Powder, & Salt: for rise and flavor!!
What is psyllium husk, and do you need it?
Psyllium husk serves as a binder in this recipe. It’s a source of plant-based fiber that helps the dough bind and act more similarly to a gluten dough. This makes it easier to work with. It’s also great for your digestive health since it’s such a fiber powerhouse, and it’s full of prebiotics.
You can buy psyllium husks and psyllium husk powder. You want the whole psyllium husks, not the powder.
As for substitutes, ground flax seed would be the most similar, but you’d want to use more – probably closer to 1/3 cup.
Don’t these Chocolate Sweet Rolls need yeast?
What should you put on top?
Well, I couldn’t decide, so I gave myself options…and ended up pouring on both.
- Chocolate Drizzle: this is just chocolate plus a little nut butter. I used peanut butter, but any nut or seed butter would do. Melted together, whisk, and drizzle.
- Nut Butter Sauce: here we’ve got a simple mix of peanut butter, maple syrup, and coconut oil. The resulting sauce is reminiscent of a peanut butter caramel. If you prefer a more ~neutral~ caramel flavor, cashew butter works well here, but really, any nut or seed butter will do the trick.
- You could also do jam, any other sweet sauces, or the cashew cream cheese frosting recipe from my cookbook!
I hope you love these chocolate sweet rolls as much as I do! My sister shared these with so many friends, and they were loved all around. If you love them, please leave a review in the comments below and let me know what you thought. xoxo!Print
These Gluten-Free Vegan Chocolate Sweet Rolls are soft, chocolatey, and made with wholesome ingredients. Made in under an hour, you can be enjoying these sweet rolls in no time!
For the dough
- 1 cup unsweetened non–dairy milk, (I used almond milk), warmed slightly
- 1 tablespoon apple cider vinegar
- 6 tablespoons (75g) coconut oil, melted and cooled
- ¼ cup (20g) psyllium husks
- 2 teaspoons vanilla extract
- 3½ cups (336g) Bob’s Red Mill blanched almond flour
- 1 cup (113g) Bob’s Red Mill tapioca flour
- ¼ cup coconut sugar
- 2 teaspoons Bob’s Red Mill baking powder
- ½ teaspoon Bob’s Red Mill baking soda
- 1 teaspoon kosher salt
For the filling
- ¼ cup vegan butter, coconut oil, or ghee, softened
- 4 oz. dark chocolate, very finely chopped
- ½ teaspoon, cinnamon, optional
- Preheat oven to 400 degrees F and grease a cast iron skillet, 8-by-8 inch baking dish, or other similarly sized baking dish with coconut oil.
- Whisk together the nut milk and apple cider vinegar in a medium bowl and set aside for 5 minutes.
- Add the melted coconut oil and vanilla extract and whisk to combine.
- In a separate mixing bowl, whisk together the almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt.
- Add the psyllium husks to the liquid (you don’t want to do this before or the liquid will become too thick), whisk it in, and immediately add to the dry ingredients.
- Use a spatula or wooden spoon to mix everything together until a loose dough is formed. It will be relatively soft and a little bit sticky, but shouldn’t be overly sticky. If it is, add an extra tablespoon or two of tapioca flour.
- Put down a sheet of parchment paper or plastic wrap and dust generously with tapioca flour. Place the dough on top.
- Press into a large rectangle and then use a rolling pin to even it out into a rectangle about 12 inches by 8 inches and about 1/4 inch thick.
- In a small bowl, stir together the ghee or vegan butter and chopped chocolate until fully combined. Use a small offset spatula to spread all over the dough.
- Use the plastic wrap or parchment paper to help roll up the dough lengthwise, keeping it as tightly rolled as possible.
- Gently slice into 10 rolls, then add to oven and bake for 25 to 30 minutes or until golden brown.