Product Review: Chebe Cinnamon Buns

I miss cinnamon buns. I have found Christmas morning recipes of having cinnamon buns, the extra-special treat, baking as I eagerly play with my new toys. They were so delicious- and another thing that I cannot eat anymore! So when I found Chebe’s Cinnamon Bun Mix, I had to try it. I bought it on the Cyber Monday sale on glutenfreely.com and had the chance to try it recently. And so, a product review was born!

Chebe Cinnamon Bun Mix

How does it cook?

Ah, the operative question today. This little puppy was tricky and needed quite the finesse. I would also recommend getting everything prepared ahead of time, from bowl to butter, because I didn’t and had to wash my hands many times. (I like to just dig in and begin, heh heh..)

Anyways, the dough was very sticky. I put some Bob’s Red Mill white rice flour down on the cutting board before flattening it, which allowed for easier manipulation. It was still difficult to roll and knead at times. I made quite a mess.

Flattened Chebe Cinnamon Roll Mix dough, coated with butter

Flattened Chebe Cinnamon Roll Mix dough, coated with butter

It was quite easy to cut and place into the greased muffin pans (greasing is an absolute must). Little Pre-Baked cinnamon rolls

I let them cook in the oven and wow, did they puff up !

Baked Cinnamon Rolls

I took them out of the muffin pans immediately in order for them not to stick.

How did it look?

The rolls looked different than they did on the box (which, of course, looked effortless, beautiful and artistic). They wouldn’t live up to a typical cinnamon roll aesthetic, but they still had a similar look.

How did it taste?

The upper part of the cinnamon roll was a bit tough (probably because of the white rice flour with which I coated the dough). Moreover, the bottom part of the roll that was sitting safely inside the muffin pan was a bit too doughy for my taste. I know for a fact that these rolls were cooked thoroughly, as I continued to cook them 5-7 minutes more than the maximum time suggested on the box, and yet the texture was inconsistent. To be blunt, it was kind of a turn-off.

Overall Review

I like the idea of these cinnamon rolls very much, but I don’t know if they are worth the effort. They are quite labor-intensive and do not seem to produce the results equal to the efforts put in. It’s back to the drawing board for this missed Christmas memory…

2/5



9 thoughts on “Product Review: Chebe Cinnamon Buns

  1. Barb Draa says:

    all that work, too!


  2. Lee says:

    Have you tried making cinnamon rolls with Pamela’s recipe? It really does work (though I add more butter and cinnamon in the middle).


    • I haven’t tried that! I’ll have to give it a go! Thanks for the suggestion 🙂


  3. Lee says:

    I too have just tried one of the recipes with the Chebe Cinnamon Roll mix. There was no way I could knead it without adding more flour(which I didn’t) so I ‘kneaded ‘ it in the bowl with a spatula until elastic and glossy. Then I buttered the parchment paper, pressed it into a square, topped it with another buttered parchment, and rolled into a rectangle. After doing the jelly roll I had a hard time cutting and moving it to the pan without having a knife sitting in between cuts and lifting each piece with a spatula( letting it roll a little and helping it with my hand). I also had to bake them about 7 minutes past the stated time. And yes, they were doughy still, but the edges that cooked well were delicious. I am kinda on the edge with this-I might experiment like you and use flour, or try it in another recipe.


  4. Lee says:

    Just to let you know what happened… I took the rolls I made and put them in the fridge in a Ziploc and promptly wasn’t too keen on going back for another one, and forgot about them. Now you know what happens to gluten free breads the older they get? Especially refrigerated-dry and nasty. Well, two days later my son says, “What’s this? and I tell him. Adventurous person that he is, he takes one to try and says, “What’s wrong with these, they are delicious!” Since he likes chewy doughy things I didn’t think anything of it, but then decided to try again-and they were! The bread was no longer doughy but just like an apricot Danish(that’s what I made). I couldn’t believe it got better!


    • That’s awesome! And this was with the Pamela’s pancake mix?


      • Lee says:

        No, the Pamela’s mix is fine immediately from the oven, but will get hard refrigerated or next day. I followed the Chebe mix recipe on their site for danish rolls and put my own cream cheese icing on top. I refrigerated them and they were no longer doughy but had a danish consistency after being in the fridge for two days. It’s almost as if the dough ‘set’ in the fridge. I didn’t bother heating them up like they tell you to. Next I am, instead of rolling them up and slicing them, make a sheet danish like in the stores and see how they come out. I will let you know when I do.


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