This version of Chebe Cinnamon Rolls comes directly from Tina Marie of The Gluten-Free Foodsmith. She tweaks our back-of-the-box instructions just a bit to come up with these lovely creatures. The honey pecan drizzle is the icing on the cake! Thank you, Tina for this awesome recreation!
“These Gluten-Free Cinnamon Rolls are going to be the hit of the evening. They’re great for dessert or a snack. They also pack up well for lunches or for taking to work. You can also freeze them and take out what you want and warm them in the microwave for a few seconds. That is, if you have any left to freeze!” – Tina Marie
Photos and recipe are by The Gluten-Free Foodsmith.
- 1 box Chebe Gluten-Free Cinnamon Roll Mix
- 2 tsp Baking Powder
- 3 Tbsp Melted Coconut Oil
- 2 Eggs, room temp
- 2 Tbsp Almond Milk (I used the sweeten almond milk.)
- 1 tsp Butter to grease pan (Use a dairy free substitute if you wish.)
- 2 Tbsp Gluten-Free Flour for rolling out dough
- 2 sheets of parchment paper – to roll dough with
- ½ cup Brown Sugar
- 1 ½ Tbsp Butter, softened (Use a dairy free substitute if you wish.)
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ½ cup Powdered Sugar
- ¼ cup Toasted Pecans, chopped
- 2 Tbsp Honey (raw honey is always best)
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Preheat oven to 350F degrees, spray mini cupcake pan with nonstick spray. Set aside until needed.
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Mix well with wooden spoon – cinnamon roll mix, baking powder, melted coconut oil, eggs, and almond milk. Remove dough and need with hands until smooth.
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Lay one sheet of parchment paper on counter and sprinkle 1 tsp flour, place dough on parchment and sprinkle a little flour over dough. Place other sheet of parchment paper over dough and roll into a rectangle shape and ¼ inch thick. Make filling.
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Cream brown sugar, butter, cinnamon, and ginger until smooth and creamy. Spread on top of dough. Roll dough started at the widest end. Cut into 1-inch rounds and place each round in mini cupcake pan. Bake for 15 minutes or until golden brown. Remove from heat and wait 1 minute before removing from pan and place on cooling rack. Make glaze.
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Combine powdered sugar and honey until creamy, mix in pecans and drizzle each mini cinnamon roll with glaze and serve.
Photos and recipe are by The Gluten-Free Foodsmith.
Chebe Cinnamon Roll Mix is available at select stores and on many online sources.