ChebeBread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)

I'm not a very good baker, but I have been sooo craving cinnamon rolls. I was worried when I read some of the reviews, but I didn't add anything special and they turned out fine. Well, except for two things: #1, because the mix makes 11 rolls, I put water in the empty muffin holder. That may have helped them to be so moist and almost slightly fluffy. And #2, anything tastes good with a cream cheese glaze/frosting so I mixed together 4oz. cream cheese, 1/4 cup butter, 1 1/2 cups powdered sugar, 1 1/2 tsps milk, and 1/2 tsp vanilla and generously frosted the rolls while they were still warm. I had plenty of frosting left over, so I put it in a baggie and will use it for the next time I make rolls. I'll just cut a corner of the baggie and squirt the frosting out. Oh, wait, there's one more thing I did differently. Before I rolled out the dough, I was going to flour the board (with gluten free flour) but decided instead to lightly sugar it instead. I dusted the rolling pin now and then with it, and the dough didn't stick to anything. I've eaten quite a few now and they were delicious straight out of the oven piping hot, slightly warm later on, and cold hours later. They were pretty easy to make, and I am so full now. (A note: my son is not gluten sensitive he's just allergic to wheat so I don't know if the frosting I made is gluten free or not. You'd have to check that out yourself.)

I make Chebe Cinnamon Rolls at least once a week and they are delicious. Here how I do it: I use coconut oil in the dough, same volume as the oil called for. For the filling I use 3/4 cup of butter, 3/4 cup coconut sugar, 1 teaspoon cinnamon and LOTS of nuts (up to two cups), usually walnuts and/or pecans. I whiz the filling up in the food processor after removing the mixed up dough. I roll out the dough and spread the butter-coconut sugar-cinnamon-nuts mixture over it and roll it up and slice into twelve pieces. I spray a muffin pan with coconut oil and bake as per instructions. I get 12 fairly large cinnamon rolls. I DO NOT frost them...why gild the lily? The key to maximum deliciousness in my opinion is to have a greater volume of filling than dough, so don't be stingy with the butter and nuts. Another hint: remove them from the muffin pan as soon as you remove them from oven and they won't stick.

The current directions are a disaster. Fortunately I kept an old package with alternate recipes in my cook book. The version I like was the one where chocolate chips are rolled into the middle of a log which is cut into pieces and baked like the original cheese chebe mix is baked. I forgot and just added the chocolate to the only recipe now on the box - got hard dry result - yuk! Next time I added extra bakering powder, 3 tbsps of applesauce in place of part of the oil and rolled up chocolate chips in the middle, and the results were delicious like they were a few years ago! I can't imagine why the took off the alternate recipe choices on the package. Also why does this cost so more than the original cheese type, when the prices used to be about the same?

We prepared our first batch strictly according to the directions and they were very good. Small, of course, but very good. For our second batch, we made the following modifications: yeast, walnuts and icing. Here's how ...First, mix a package of active dry yeast into the dry cinnamon roll mix. Then combine ALL the wet ingredients (including the 2 tbsp. of milk) in a bowl, mix thoroughly and heat in the microwave to 120 degrees. I recommend doing this in short bursts of 15 seconds, stirring between bursts, to avoid curdling the eggs. You're warming the wet ingredients to wake up the yeast, so immediately combine wet and dry ingredients, then work the mixture into a dough ball.Roll out the dough, as directed, spreading with 1 tbsp. softened butter, then cinnamon/brown sugar mixture, THEN sprinkle with 1/4 cup chopped walnuts. Roll up, slice and place slices just barely touching in a greased pie tin. This is another departure from the recipe, by the way. Let the rolls rise for about 10 minutes, then bake as directed. Meanwhile prepare the icing (1/4 cup powdered sugar, 2 tbsp. milk, vanilla to taste).After baking, turn out upside down as directed, then drizzle with icing. Done.If you're like me, you endure 70% of the average Cinnabon or TJ Cinnamon cinnamon bun in order to get to the center part. If they weren't so expensive, I'd have ordered three or four, thrown away the out layers and eaten just the centers. Modifying the recipe as described here produces what amounts to ONLY the center part. It's 100% fan-freaking-tastic ... taste, texture, everything.I used to make TJ Cinnamon cinnamon rolls from scratch, so I know whereof I speak.

I love this mix!I make these two ways, either as a sweet bread stick or as monkey bread.To make the sweet bread sticks I follow the instructions on the package then roll out small portions into sticks. These are great as snacks and to satisfy a sweet tooth without being overly sweet.To make the monkey bread I follow the instructions on the package then roll small balls of dough and place in a baking dish. I cover the dough balls with a cooked butter/brown sugar and nut mixture and bake. Super sweet and dense, definitely not an every day snack!This mix is a great starter to make your own recipes, the website also has tons of recipes to try out!

Great that they are gluten free. Unfortunately, they are flavor free. If you didn't add the butter or sugar as recommended they would be softened cardboard. They do not turn out as pretty as the box cover. Not very impressed.