Ingredients

• 1 cup warm Water 105-110°F (237 mL)
• 4 tsp Active Dry Yeast (13 g)
• ¼ cup Honey or Sugar
• 3 cups Gluten Free All Purpose Baking Flour (408 g)
• ¼ cup Gluten Free Egg Replacer prepared according to package direction
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 1 Tbsp Baking Powder
• 1 ¾ tsp Salt
• ¼ cup Olive Oil (60 mL)
• ½–1 cup warm Water, as needed
• White Rice Flour as needed for rolling

• ¾ cup Dark Chocolate (180 g)
• ½ cup Unsalted Butter or Dairy Free Butter (112 g)
• ½ cup Powdered Sugar (64 g)
• ¼ cup Unsweetened Cocoa Powder (20 g)
• 2 tsp Ground Cinnamon

• 2 cups Powdered Sugar (240 g)
• 2 Tbsp softened Unsalted Butter or Dairy Free Butter (28 g)
• 2–3 Tbsp Milk or Vanilla Almond Milk
• 2 tsp Vanilla Extract

Instructions

1. Place warm water, yeast and honey or sugar in a small bowl; let sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
2. In the bowl of a stand mixer, combine flour, egg replacer, xanthan gum, baking powder and salt. Whisk to combine. Next add the yeast mixture and oil to the flour. Blend on medium using a dough hook. Add additional water as needed, starting 1 tablespoon at a time. Knead in your mixer for 5 minutes.
3. While dough is mixing, prepare the filling by placing dark chocolate and butter in a small bowl. Microwave for 30-second intervals, stirring in between until the mixture is melted. Next, add powdered sugar, cocoa powder and cinnamon to the chocolate mixture.
4. Cover your work surface with a layer of plastic wrap or silicone sheet pan liner. Flour your work space with rice flour. Place dough on the floured surface then lightly flour the top of the dough with rice flour. Cover with plastic wrap. Roll into a rectangle about 17 x 12 inches and ½–¾ inch thick. Remove plastic wrap and spread chocolate mixture until about ½ inch from the end.
5. Using the plastic wrap or silicone liner as a guide, roll the long edge away from you, making sure you get a good firm roll. Pinch to seal. Gently wrap the dough around itself to form a spiral. Place in a parchment-lined 9-inch baking dish or 9-inch cast iron skillet. Using scissors or kitchen shears, make cuts on the dough every couple of inches. Lightly cover with plastic wrap or a tea towel.
6. Leave in a warm, draft-free place or place in your oven with the light on. Allow to rise until doubled in size. This will take 1–2 hours, depending on how warm your area is. The oven only takes about an hour. Bake in a preheated 350°F oven 20–25 minutes, or until lightly browned but still soft.
7. Allow roll to cool for about 5 minutes while you make the icing.
8. In a small bowl, combine powdered sugar, butter, milk and vanilla. Mix until smooth. Spread evenly over rolls and enjoy!