These gluten free cookie dough rolls combine a fluffy, pillowy-soft brioche dough with an extra gooey chocolate chip cookie dough filling – and they’re INCREDIBLE. They’re rich and decadent, as well as super easy to make. And you’d never know that they’re gluten free!
This is the best thing I’ve baked this year so far. Which may seem like an outrageous claim to make… but once you’ve tasted these cookie dough rolls, you’ll understand.
The combination of the fluffy, plush brioche and the decadent, gooey chocolate chip cookie dough is simply divine, and even though I’ve made seven (or eight?) different variations of these over the last week or so in the pursuit of the perfect recipe, I’m still craving more.
I used the same brioche dough as in my new gluten free burger bun recipe, and the same “warnings” apply here: it’s a very soft and sticky dough, but it’s 1000% worth the effort because it produces the softest, fluffiest end result. Just make sure to work on a generously floured surface, especially when you’re rolling it out.
When it comes to the cookie dough filling, it’s all about balance. It needs to be soft enough so you can easily pipe it with a piping bag (more on that below) but not so soft that it leaks out excessively during baking. It also needs to stay perfectly gooey and fudgy even after baking (and cooling), without crossing into the cakey territory.
All that said, you should definitely expect *some* of the cookie dough filling to leak out during baking – but, in my opinion, that just gives the rolls a certain rustic charm and it makes them look even more inviting.
This final version that you’re seeing here is the result of several rounds of testing, and it hits that sweet spot of being easy to assemble while also giving the most scrumptious end result. Now, I may have gone *slightly* overboard with the amount of cookie dough in each roll… but I’m sure you’ll agree with me that when it comes to cookie dough, there’s no such thing as “too much”.
Before we get to the bits and bobs of making these amazing cookie dough rolls – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Top tips for making gluten free brioche dough
- Using a mix of psyllium husk and xanthan gum gives you a gluten free dough that has enough flexibility and extensibility so that it can expand (first during proofing and then during baking), while also having the perfect soft, plush texture typical of a good brioche. You can read more about the role of psyllium husk in gluten free baking here, and I’ve also written a detailed blog post all about xanthan gum here!
- Baking powder is a somewhat unusual ingredient in a bread dough. It basically gives the yeast a helping hand and it ensures that the rolls will be extra soft and fluffy, and therefore closer in texture to their “regular” counterpart made with wheat flour. I like to use baking powder in all my gluten free enriched bread recipes, such as burger buns, cinnamon rolls, dinner rolls, doughnuts, challah and babka.
- Using oil instead of butter will give you a lighter crumb and brioche rolls that stay softer for longer.
- A custom blend of gluten free flours will give you the best possible crumb – I don’t recommend using a shop-bought gluten free flour blend (that is, don’t use a 1-to-1 gluten free flour), as I can’t guarantee what the outcome will be like.
- The dough will be VERY soft and sticky – that’s how it should be, and it’s actually the key to super soft and fluffy gluten free brioche rolls! Initially, it might even look like a very thick batter, but don’t be tempted to add more flour to it: that would make your rolls too dry and dense. Make sure to work on a generously floured surface, especially when you’re rolling out the dough, that will make things much easier and prevent the dough from sticking. (You can also chill the dough in the fridge for about 1 hour before rolling it out and shaping the rolls, that’ll make it easier to handle.)
The extra gooey cookie dough filling
I went through seven (or maybe eight?) different variations of the chocolate chip cookie dough filling to find the best one – I wanted it to be fudgy and gooey even after baking, and to really taste like the most decadent chocolate chip cookies (not just like a pale approximation of them). And this final version is absolutely perfect.
It’s also very important that the cookie dough is quite soft, as you need to be able to pipe it with a piping bag (more on that below).
Here’s what makes it work:
- Using melted instead of softened butter makes the baked cookie dough filling extra gooey rather than cakey, and it also gives you a cookie dough that’s soft enough to pipe.
- The light brown sugar also contributes to the gooeyness and it adds a wonderful depth of flavour. I only use brown sugar in the filling (no white caster/superfine or granulated sugar).
- Using only egg yolks makes the filling extra gooey and fudgy. In comparison, using whole eggs (with the egg whites) would make the filling slightly too cakey.
- Adding a very small amount of baking powder achieves the typical cookie dough texture and flavour – but it’s important that you only use ¼ teaspoon as per the recipe. Any more than that, and the filling will expand too much during baking and leak out of the rolls.
- A slightly larger amount of xanthan gum ensures that the filling won’t spread and leak out too much in the oven. For a typical cookie recipe (if it used the same amount of flour), I’d use just ¼ teaspoon of xanthan gum but here we’re using ½ teaspoon.
- Preparing the cookie dough filling just before you need it ensures that it stays soft and pipeable. I usually make it while the dough is being kneaded in the stand mixer (or while it chills in the fridge). Don’t let it sit around at room temperature for too long (I don’t recommend preparing it in advance), and definitely don’t refrigerate it.
With all these tweaks, the cookie dough filling will be beautifully gooey while the rolls are warm, fresh from the oven, and as they cool, the filling will set into a gloriously fudgy texture.
Assembling & baking the gluten free cookie dough rolls
The easiest and neatest way to assemble these is to roll out the dough (on a generously floured surface) into a 7×18-inch (18x45cm) rectangle and then divide it into six equal 18-inch (45cm) long strips – this is easiest done with a pizza cutter but a sharp knife works too.
Then, transfer the cookie dough filling into a piping bag fitted with a large round nozzle (or just cut off the end of the piping bag) and pipe a generous line of filling along each of the dough strips.
Roll up each strip from one end to the other into essentially a snail shape, tucking the tail end underneath the bun. Finally, transfer them to a large lined baking sheet, proof them until doubled in size (this usually takes about 1 hour 15 minutes to 1 hour 30 minutes) and bake at 375ºF (190ºC) for about 15 minutes or until they’re golden on top.
This order of doing things (cutting the dough into strips, piping on the cookie dough filling and *then* rolling it up) will give you the prettiest end result and the neatest swirls.
Note that you can’t spread the filling onto the rolled-out dough and then cut it into the individual strips because the cookie dough contains chocolate chips, which are pretty much impossible to cut through easily and neatly.
Possible substitutions
Although all the ingredients in the recipe should be easily accessible either in your local grocery store or online, I still wanted to include a list of substitutions you can make. (NOTE: all substitutions should be madeby weightand not by volume.)
- Instant yeast: You can use active dry yeast instead, in which case you’ll have to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar, and allow the mixture to sit for 5-10 minutes or until it starts frothing and bubbling. Then, add it to the dry ingredients along with the rest of the wet ingredients.
- Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium huskpowderas opposed to the whole psyllium husk, use only 85% of the weight listed in the recipe.
- Tapioca starch:You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.
- Millet flour:You can use an equal weight of finely ground/milled brown rice flour instead.
- Sorghum flour:You can use an equal weight of white teff flour, light buckwheat flour or oat flour instead (the latter only if you’re not sensitive to oats).
- Sunflower oil: You can use an equal weight of vegetable, canola/rapeseed or your favourite baking oil instead. I haven’t tested this with coconut oil, so I can’t guarantee how well it will work.
A note on measurements (tl;dr: if possible, use a scale)
While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN.
They’re much more precise and produce more reliably delicious results. This is true for pretty much all of baking – a kitchen scale will invariably give better results than cups and tablespoons.
And that’s it! This covers everything you need to know about these truly INCREDIBLE gluten free cookie dough rolls.
These are definitely at their best still warm on the day of baking (when the cookie dough is at its peak gooeyness, the chocolate chips are beautifully melty, and the brioche dough is like a cloud of pillowy richness) – but they also keep really well for 2-3 days, you just need to reheat them before serving. (But let’s be realistic here: they’ll never last longer than a day.)
I really hope you’ll love them as much as I do.
Happy baking!!
More gluten free bread recipes
If you’re looking for more amazing gluten free bread recipes (that are nearly indistinguishable from their “regular” equivalents made from wheat flour), you’re definitely in the right place!
- The Fluffiest Gluten Free Burger Buns
- Gluten Free Soft White Bread
- Gluten Free Ciabatta Rolls
- Gluten Free English Muffins
- Easy Gluten Free Pizza Dough
- Easy Gluten Free Focaccia
- The Softest Gluten Free Cinnamon Rolls
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Gluten Free Cookie Dough Brioche Rolls
These gluten free cookie dough rolls combine a fluffy, pillowy-soft brioche dough with an extra gooey chocolate chip cookie dough filling – and they’re INCREDIBLE. They’re rich and decadent, as well as super easy to make. And you’d never know that they’re gluten free!
Print Rate SAVE
5 from 2 votes
Prep Time 1 hour hr
Cook/Bake Time 15 minutes mins
Proof Time 1 hour hr 15 minutes mins
Total Time 2 hours hrs 30 minutes mins
Servings 6 rolls
Author Kat | The Loopy Whisk
Ingredients
Gluten free brioche dough:
- 10 g (2 tbsp) whole psyllium husk (If using psyllium huskpowder, use only 9g.)
- 140 g (½ cup + 1½ tbsp) lukewarm water
- 115 g (1 cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
- 65 g (½ cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)
- 30 g (4 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
- 25 g (2 tbsp) caster/superfine or granulated sugar
- 4 g (1¼ tsp) instant yeast (If using active dry yeast, use 5g.)
- 4 g (1 tsp) baking powder
- 4 g (1½ tsp) xanthan gum
- 4 g (¾ tsp) salt
- 60 g (¼ cup) whole milk, lukewarm
- 1 US large/UK medium egg, room temperature
- 25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice
Cookie dough filling:
- 150 g (¾ cup) light brown soft sugar
- 100 g (¾ stick + 1 tbsp) unsalted butter, melted and cooled until warm
- 2 US large/UK medium egg yolks, room temperature
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 170 g (1⅓ cups + 1 tbsp) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added.You can also mix your own gluten free flour blend using this recipe.Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)
- ½ tsp xanthan gum (If your blend already contains xanthan gum or other binders, add just ¼ teaspoon.)
- ¼ tsp baking powder
- ¼ tsp salt
- 150 g (5.3oz, just over ¾ cup) dark chocolate chips (or chopped chocolate)
Egg wash:
- 1 US large/UK medium egg
- 1 tbsp whole milk
You'll also need:
- powdered/icing sugar, for dusting the baked rolls
Instructions
Making the brioche dough:
I recommend making the dough using a stand mixer fitted with the dough hook attachment, as it'll be very soft and sticky.
Make the psyllium gel:In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.
Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing.Then, add it to the dry ingredients along with the rest of the wet ingredients.
Add the milk, eggs and oil to the psyllium gel, and mix well to combine.
Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.
Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand).Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.
Tip:This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free brioche rolls.
The final dough will be VERY soft and sticky – that’s okay, you’ll be working on a generously floured surface (and with floured hands) so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final rolls too dense and dry.
Tip:If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.
While you're preparing the brioche dough (or while it's chilling in the fridge), prepare the cookie dough filling.
Cookie dough filling:
Prepare the cookie dough filling just before you need it – this will ensure that it stays soft and pipeable. I usually make it while the dough is being kneaded in the stand mixer (or while it chills in the fridge). Don’t let it sit around at room temperature for too long (I don’t recommend preparing it in advance), and definitely don’t refrigerate it.
In a large bowl, using a rubber spatula or a wooden spoon, mix together the light brown sugar, warm melted butter, egg yolks and vanilla until well combined. Don't whisk, cream or aerate the mixture – you don't want to incorporate too much air into it.
In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder and salt.
Add the dry ingredients to the butter-sugar mixture and mix well until you get a fairly soft, smooth cookie dough with no flour clumps.
Tip: Depending on the gluten free flour blend you're using, the cookie dough consistency can vary. If your cookie dough feels very firm or dry at this point (so it would be difficult to pipe), you can add 5-10g (1-2 teaspoons) of room temperature milk. But don't add too much, as that can make the cookie dough too soft and it could leak out of your rolls during baking.
Add the chocolate chips (or chopped chocolate) and mix well until they're evenly distributed throughout the cookie dough.
Transfer the cookie dough into a piping bag fitted with a large round nozzle (or just cut off the end of the piping bag) – make sure that the opening is large enough so that the chocolate pieces can easily pass through it.
Set aside at room temperature until needed, don't refrigerate it.
Shaping the cookie dough rolls:
When it comes to shaping these gluten free rolls, it’s important that youwork on a quite generously floured surface and with floured hands.
Turn out the dough onto a generously floured surface, and dust the top of the dough with flour as well. Give it a gentle knead (with floured hands) and shape it into a ball.
Roll out the dough (again, on a floured surface and with a floured rolling pin) into a 7x18-inch (18x45cm) rectangle and then divide it into six equal 18-inch (45cm) long strips – this is easiest done with a pizza cutter but a sharp knife works too.
Pipe a generous line of cookie dough along each of the dough strips.
Roll up each strip from one end to the other into essentially a snail shape, tucking the tail end underneath the bun. (See blog post for photos.)
Tip: If you have any cookie dough left over, you can pipe dollops of it on a lined baking sheet and bake them as individual cookies at 375ºF (190ºC) for 8-10 minutes, depending on their size.
Transfer the assembled cookie dough rolls to a large lined baking sheet, making sure that they're spaced as far apart as possible, as they will increase in size during both proofing and baking.
Proofing:
Lightly cover the rolls with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.
Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.
Baking the rolls:
Adjust the oven rack to the middle position and preheat the oven to 375ºF (190ºC).
Whisk together the egg and milk to make the egg wash.
Once the rolls have doubled in size, brush them gently with the egg wash.
Bake at 375ºF (190ºC) for about 15-16 minutes or until the rolls are golden brown on top.
Allow to cool until warm, dust with powdered/icing sugar and serve.
Storage:
These gluten free cookie dough rolls are at their best still warm on the day of baking, but they also keep well in a closed container in a cool, dry place (or at room temperature) for 2-3 days. I recommend reheating them in the microwave for 15-20 seconds before serving.
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