Makes 12-15 rolls. Gluten free. Delicious by nature. Soy free. Corn free. Rice free. Potato free. Yeast free. Peanut free. Tree nut free. Egg free (Add eggs or egg substitute during preparation), Lactose/casein free. Iodine free. Sugar free. Non GMO. It was 1999 when we decided to bring to the U.S. the great tasting bread we enjoyed while living in Brazil. Even though it was naturally gluten free, we didn't make a big deal about it until we got loads of mail from gluten-intolerant customers. The message was simple: customers loved that our bread was full of flavor without an aftertaste. Today, all our dry mixes and frozen breads prove that gluten free can taste great. Give Chebe a try. We think you'll agree that it's delicious by nature. Celiac Sprue Association: All Chebe mixes and frozen breads are certified gluten free.
7.5 oz (212 g) x 8
10 per pack
Baking: 1. Preheat oven to 375 degrees F and grease a 12-cup muffin tin. 2. Blend Chebe Cinnamon Roll Mix with 3 tbsp. oil and 2 large eggs. Slowly blend in 2 tbsp. milk (Milk contains lactose and casein.) or milk substitute. 3. Knead dough with hands until elastic and smooth. 4. Roll dough with a rolling pin into an 8 inch x 12 inch rectangle and evenly spread surface with 1 tbsp. softened butter. 5. Mix 1/4 cup brown sugar, 2 tsp. cinnamon and 1 tbsp. Softened butter with fork until crumbly. Sprinkle evenly over dough. 6. Roll dough tightly from long side and seal closed by pinching (brush edge with water to help seal roll). 7. Cut into 1 slices and place cut side down in muffin tin cups. 8. Bake 16-18 minutes or until light golden brown. Remove from tin immediately, using a table knife. Turn over (sticky side up), let cool and enjoy.
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