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  • Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)
  • Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)

Chebe Bread

Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)

Chebe Bread

Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)

$200.00 $121.00 Save: (39.5%)
$121.00 $200.00 Save $79.00 (39.5%)
Delivery Time: 12-18 days

Quantity:

Delivery Time: 12-18 days

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Product price is exclusive of such duties.

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Product Description Product Description
  • Case of eight, 7.5- ounce bags (total of 60 ounces)
  • Gluten-free and great taste
  • Lactose and casein-free
  • Yeast-free
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Reviews See all reviews

Customer Reviews

If I can do this, anyone can!I'm not a very good baker, but I have been sooo craving cinnamon rolls. I was worried when I read some of the reviews, but I didn't add anything special and they turned out fine. Well, except for two things: #1, because the mix makes 11 rolls, I put water in the empty muffin holder. That may have helped them to be so moist and almost slightly fluffy. And #2, anything tastes good with a cream cheese glaze/frosting so I mixed together 4oz. cream cheese, 1/4 cup butter, 1 1/2 cups powdered sugar, 1 1/2 tsps milk, and 1/2 tsp vanilla and generously frosted the rolls while they were still warm. I had plenty of frosting left over, so I put it in a baggie and will use it for the next time I make rolls. I'll just cut a corner of the baggie and squirt the frosting out. Oh, wait, there's one more thing I did differently. Before I rolled out the dough, I was going to flour the board (with gluten free flour) but decided instead to lightly sugar it instead. I dusted the rolling pin now and then with it, and the dough didn't stick to anything. I've eaten quite a few now and they were delicious straight out of the oven piping hot, slightly warm later on, and cold hours later. They were pretty easy to make, and I am so full now. (A note: my son is not gluten sensitive he's just allergic to wheat so I don't know if the frosting I made is gluten free or not. You'd have to check that out yourself.)5Bigger is betterInstead of following the instructions I used a big 6 muffin pan and rolled the dough out so it was narrow enough to only get 6 cuts. It seems to help them be softer, the small ones bake too fast maybe and are somewhat crunchy.5ChewyI love Chebe bread and pizza crusts, so I was ecstatic to see this. Unfortunately, the couple of times I've tried the product, it has just been unappetizingly chewy. I'm not sure if it's the baking powder (which is optional), or the lack of cheese that makes the other products so good, but I'm not a fan of this. I tried it first as cinnamon rolls - all my cinnamon-y goodness fell right out the bottom, and the bread was chewy. Then I decided to make regular buns (like hamburger bun size) to make peanut butter sandwiches - also chewy. I'll stick with the other products in the future. If you haven't already tried their regular bread mix, by all means start there - it's incredible!2Very good as packaged, EXCELLENT with modificationsWe prepared our first batch strictly according to the directions and they were very good. Small, of course, but very good. For our second batch, we made the following modifications: yeast, walnuts and icing. Here's how ...First, mix a package of active dry yeast into the dry cinnamon roll mix. Then combine ALL the wet ingredients (including the 2 tbsp. of milk) in a bowl, mix thoroughly and heat in the microwave to 120 degrees. I recommend doing this in short bursts of 15 seconds, stirring between bursts, to avoid curdling the eggs. You're warming the wet ingredients to wake up the yeast, so immediately combine wet and dry ingredients, then work the mixture into a dough ball.Roll out the dough, as directed, spreading with 1 tbsp. softened butter, then cinnamon/brown sugar mixture, THEN sprinkle with 1/4 cup chopped walnuts. Roll up, slice and place slices just barely touching in a greased pie tin. This is another departure from the recipe, by the way. Let the rolls rise for about 10 minutes, then bake as directed. Meanwhile prepare the icing (1/4 cup powdered sugar, 2 tbsp. milk, vanilla to taste).After baking, turn out upside down as directed, then drizzle with icing. Done.If you're like me, you endure 70% of the average Cinnabon or TJ Cinnamon cinnamon bun in order to get to the center part. If they weren't so expensive, I'd have ordered three or four, thrown away the out layers and eaten just the centers. Modifying the recipe as described here produces what amounts to ONLY the center part. It's 100% fan-freaking-tastic ... taste, texture, everything.I used to make TJ Cinnamon cinnamon rolls from scratch, so I know whereof I speak.5Delicious Cinna bunsI hesitated about using this mix because it's a bit more prep that adding an egg and water but it was well worth the timebecause my Gluten Free Grandson loved them. He said they were soft and fluffy and delicious.I added some raisins to them they were really yummy that's why I ordered more.5Best gf cinnamon rolls I ever made!This held together for rolling, better than any gluten free cinnamon rolls I have made. It said to use a mini muffins pan, but a cupcake pan worked fine.5Not really like cinnamon rollsUsually I am pretty good at cooking and baking, and I rarely have anything not turn out. I love the regular Chebe bread mix, and the pizza crust mix, too. I cook them a lot longer than the box says to cook them. It's nice to have gluten free mix, and I feel like the manioc flour is more healthy than the other gluten free flour mixes.I can't really figure out the cinnamon roll mix. It was a lot of work, and the product wasn't good. The cinnamon rolls come out dense, and they don't really rise or anything. They're just weird, not like cinnamon rolls at all. If I ever figure out what to do to make them come out better, I'll edit the review.3FANTASTIC...IF you make a few tweaks.I make Chebe Cinnamon Rolls at least once a week and they are delicious. Here how I do it: I use coconut oil in the dough, same volume as the oil called for. For the filling I use 3/4 cup of butter, 3/4 cup coconut sugar, 1 teaspoon cinnamon and LOTS of nuts (up to two cups), usually walnuts and/or pecans. I whiz the filling up in the food processor after removing the mixed up dough. I roll out the dough and spread the butter-coconut sugar-cinnamon-nuts mixture over it and roll it up and slice into twelve pieces. I spray a muffin pan with coconut oil and bake as per instructions. I get 12 fairly large cinnamon rolls. I DO NOT frost them...why gild the lily? The key to maximum deliciousness in my opinion is to have a greater volume of filling than dough, so don't be stingy with the butter and nuts. Another hint: remove them from the muffin pan as soon as you remove them from oven and they won't stick.5Very tasty, but not worth the price tagThe flavor was great, and they were very easy to make, but you're paying for nothing more than tapioca flour with cinnamon in it. The butter was mine, the eggs were mine, the cinnamon for the filling was mine, and the brown sugar was mine. Also, these are mini muffins - not full size, and the mix only makes 12 -15 (I got 13 with my cuts). Very tasty, but not worth the price tag.2Recipe directions changed - good if use one that was on package a few years ago.The current directions are a disaster. Fortunately I kept an old package with alternate recipes in my cook book. The version I like was the one where chocolate chips are rolled into the middle of a log which is cut into pieces and baked like the original cheese chebe mix is baked. I forgot and just added the chocolate to the only recipe now on the box - got hard dry result - yuk! Next time I added extra bakering powder, 3 tbsps of applesauce in place of part of the oil and rolled up chocolate chips in the middle, and the results were delicious like they were a few years ago! I can't imagine why the took off the alternate recipe choices on the package. Also why does this cost so more than the original cheese type, when the prices used to be about the same?4
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