“In less than half an hour, my house smelled like heaven” – Carol Kicinski, Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
Chebe Cinnamon Rolls with Orange Cream Cheese Frosting
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
“In less than half an hour, my house smelled like heaven” – Carol Kicinski, Simply Gluten-Free
Course:
Dessert
Servings: 12 cinnamon rolls
Ingredients
- 1 package (7.5 oz) Chebe Cinnamon Roll Mix
- 3 Tbsp grapeseed (or other neutral flavored oil)
- 2 large eggs
- 4-6 Tbsp milk or dairy free milk substitute – divided use
- 2 Tbsp butter or dairy free butter plus more for the pan (softened – divided use)
- ¼ cup brown sugar packed
- 2 tsp ground cinnamon
- ¼ cup chopped walnuts or pecans
- ¼ cup cream cheese at room temperature
- 2 Tbsp orange zest grated
- 2 Tbsp powdered sugar
Instructions
-
Preheat oven to 375F. Grease a standard muffin tin with butter.
-
Combine the Cinnamon Roll Mix, oil, eggs, and 2 tablespoons of milk in a mixing bowl. Stir to combine. Dump the mixture out onto a clean work surface and knead until smooth, about 1 minute.
-
Lay a piece of waxed or parchment paper on a work surface, top with the dough, and another piece of paper. Roll into a 12 inch by 8 inch rectangle. Spread with 1 tablespoon of softened butter.
-
In a small bowl, combine the brown sugar, cinnamon, nuts and remaining tablespoon of butter until crumbly. Sprinkle evenly over dough. Starting with the long side, roll the dough into a log.
-
Slice into 1 inch pieces and place in the prepared pan, cut side down. Bake 16-18 minutes or until light golden brown. Remove from pan immediately and let cool.
-
Combine the cream cheese, orange zest, and powdered sugar. Add milk, 1 tablespoon at a time, until the mixture is spreadable. Frost the cooled cinnamon rolls.
Recipe Notes
Recipe and photos by Simply Gluten-Free
