Pecan-Raisin Gluten-Free Cinnamon Rolls-Chebe Product

I use the delicious Chēbē Cinnamon Roll-Up Mix for this quick, mouth-watering recipe! If you want, whip up some chocolate sauce to dip the rolls into.

INGREDIENTS
1 c pecans, chopped
1 c raisins
1 7.5-oz. package Chēbē Cinnamon Roll-Up Mix
1 tbsp oil
1 large egg
3 tbsp applesauce
3-4 tbsp milk, or liquid milk substitute
cinnamon, to taste

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Using a fork or dough mixer, blend package contents with oil, egg, and applesauce. Add milk or substitute while continuing to mix. Knead dough with hands, working the dough until blended and smooth.

3. Using a roller, roll out the dough and sprinkle cinnamon, chopped pecans, and raisins until dough is thoroughly covered with a light layer.

4. Cut dough into narrow strips and roll up.

5. Place on a non-greased cookie sheet and bake for 30 to 35 minutes.

Tina Turbin
www.GlutenFreeHelp.info
r.n.

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14 Responses to “Pecan-Raisin Gluten-Free Cinnamon Rolls-Chebe Product”

  1. Fifi says:

    Wow the picture looks really appetizing! I have heard of Chebe products, I think they also make bread rolls? If these cinnamon rolls coming out looking this good, I bet they’ll come out tasting great too!

  2. Dina says:

    Hi Tina these came out well. I use Chebe all the time for my cinnamon buns and boy are they good! I made these with almond milk as my milk subsitute, the vanilla flavor for some extra sweetness. Even though my hubby isn’t a big fan of pecans he still thought these were great.

  3. Felicity Guevara says:

    I really really love cinnamon buns and can’t wait to try this recipe. There is also a fantastic one at http://www.thebakingbeauties.com/2011/01/best-gluten-free-cinnamon-buns-or-rolls.html. This is made from scratch, that is without a premade mix, and it’s sooo good (just look at the pictures!).

  4. Chloe says:

    I was wondering if anyone knows how to make a great cream sauce for these. I made the chocolate sauce and it was great, but I really miss the creamy topping on Cinnabon cinnamon buns!

  5. Zandra says:

    I make Chebe’s cinnamon buns with chocolate chips and they’re amazing! I’m not much for raisins for some reason, although I’m sure they’re much healthier than chocolate chips, but I don’t think people should kid themselves that cinnamon buns aren’t a dessert. It’s very much like eating dessert for breakfast!

  6. Mac says:

    Hey there Tina I’ve never tried Chebe but Mariposa Baking Company as some really awesome cinnamon rolls I highly recommend you’re not wanting to make any from scratch with a mix. I’m sure you could sprinkle them with some roasted pecans or raisins too and warm them in the oven.

  7. Deanna Miller says:

    I’ve made Chebe’s cinnamon rolls before and they were quick and came out great! I couldn’t believe it actually how easy it was. I had the mixes forever and kept putting off making them (I’m not a huge baker), but once I started making one I saw how easy it was. And of course delicious:)

  8. Samantha Sherring says:

    I really couldn’t believe how great Chebe’s cinnamon bun mix was. I’m excited to try this with pecans and raisins though! I love gluten free mixes because they’re easy to make and you can usually throw in your own ingredients and variations to create a unique recipe of your own.

  9. Zandra says:

    I am a big fan of Chebe’s cinnamon rolls because they’re not too sweet, which always turns me off. It’s funny, the more vitamins and minerals and good foods I have without letting my blood sugar drop, the less I crave sweets!I guess that’s not very ironic, it does make sense, but I was pleasantly surprised by how effective this new diet regimen of mine has been in getting me to stop eating too much sugar.

  10. Vanessa McCoy says:

    I’m sorry but I just want to take a second to go on an anti-raisin rant. I really don’t mind raisins by themselves, but I HATE raisins in baked goods and in trail mixes, etc. They just seem so flavorless and the texture–hmm, shriveled and tough. Who wants that? I much prefer to use chocolate chips and I used to use carob chips for a while too because they taste is so much better. Anyway, that’s all I have to say about that! LOL I’ll try this recipe but without the raisins!

  11. Darlene says:

    Sounds like this is pretty good although it seems more like a holiday food or something to enjoy when the weather is cooler or if it’s a cold day. It’s funny how we have associations with certain foods like pecans. I’m not sure if it’s particularly available in the holiday season, but all I know is I have a lot of pecan pie and pecan dishes in the autumn and around Christmas so during other parts of the year it just seems like it doesn’t quite fit right.

  12. Chloe says:

    Hi Tina I’m so happy to subscribe to your blog. It has the perfect balance of recipes with reviews and news. I say you can never have enough recipes! I like to print all of them out and keep them in a binder (all very organized) and I constantly revisit older recipes while perfecting new ones. We feel like we have a huge amount of variety at home (which was always my husband’s complaint who isn’t gluten free but is willing to eat gluten free with me “as long as it tastes good and it’s food,” he says LOL!!).

  13. Janessa says:

    How do you store extras?

    • Miranda Jade says:

      I usually store items like this room temp in a airtight container. But baked goods in my household go fast!

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    We each are both celiacs, after years of misdiagnosing! Our experiences with celiac disease are unique, but they led us both down the same path and with the...

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