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)
Preheat oven to 350F degrees, spray mini cupcake pan with nonstick spray. Set aside until needed.
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.
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.
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.
Combine powdered sugar and honey until creamy, mix in pecans and drizzle each mini cinnamon roll with glaze and serve.