For the past couple of weeks I’ve made cake after cake after cupcake! So I decided I wanted to change it up a bit in the kitchen and went with a fun twist on a traditional Cinnamon Roll recipe. As for the flavor inspiration of this recipe, I may or not have been looking for a good reason to use some of my deliciously accidental Mocha Maca Fudge Syrup that I whipped up just last week.
I hope you enjoy this decadent recipe!
2 4oz Packets of Yeast
1/2 cup Warm Water (105 – 110 degrees F)
1 Cup Buttermilk
2 tsp Xanthan Gum
1 tsp baking soda
1 teaspoon salt
1/2 cup Kerrygold Butter
½ Cup Sugar
1 tbsp vanilla extract
1 tsp Chocolate flavor
4 ½ cups Bob’s Red Mill Gluten-Free Flour
2/3 cup cacao powder
Dissolve yeast packets and two teaspoons of sugar into half a cup of warm water. Set aside until it has at least doubled in size (10-15 minutes).
After the yeast is ready, mix together In a medium bowl the sugar, butter, baking soda, flavors, xanthan gum, milk and salt. Stir in yeast followed by cacao and two and a half cups of flour. Slowly work in another two cups of flour until it reaches a nice doughy texture.Knead the dough for several minutes then place in a large greased bowl and cover. Set aside in a warm area and let rise for an hour.
Now that the dough has risen slightly, it’s time to knead it again then divide into two even portions.On a clean and floured surface roll out the first portion of dough until you have a square between 8 to 10 inches in size. (I used Sorghum flour for my surface because it works great for rolling out dough!)
In a small bowl, melt half a cup of Kerrygold Butter. Brush a generous amount of butter across the top of the rolled-out dough. Now it's time for the filling!
But first, preheat the oven to 350°. Grease two baking pans, one 13x9 and one 8x8.
Decadent Chocolate Filling
1 cup Brown Sugar
1 tsp Salt
1/4 cup Cacao Nibs
½ Cup Chocolate Chips (I used Lily’s brand)
½ Cup Chocolate Syrup (Check out my recipe)
In a bowl, combine all ingredients together to form a thick creamy filling.
Using half the filling, spread it across the square of dough. Roll the dough towards you lengthwise jellyroll style, like a traditional Cinnamon roll.
Cut the rolls into two inch sections. (No need to break out the ruler. ;) Just use your best judgment and they'll be perfect.)
Place the rolls into one of the pans. Then repeat the process for the second portion of dough. Roll out, fill, roll up, and slice.
As you are dividing all of the rolls up between the two pans, be sure to leave some breathing room between your rolls! They like to be able to spread out and grow in the oven and don't take kindly to being squished.
Pour the remaining melted butter over the tops of the rolls. Then place both pans in the oven to bake for 20 – 25 Minutes.
Take out of the oven and allow to cool before topping.
Drizzle your homemade chocolate syrup across the tops of the rolls, then serve and enjoy the warm chocolaty goodness!