Although I enjoy a snow day (or should I say days?) as much as the kid next door, the “five-day weekend” has left me with quite a bit of free time. And what do we do with free time on our hands? We bake, of course! Chebe’s, a dedicated gluten-free company, has once again come out with another wonderful product that I have been meaning to make for weeks now, but hadn’t gotten around to it. Thanks to Chebe’s GF Cinnamon Roll Mix, I was able to enjoy my first cinnamon roll since I was diagnosed with celiac disease!

Simply follow the instructions on the back of the box and it takes no more than 25-30 minutes from prepping to cleaning up. However, I did make a few modifications. The recipe called for 2 tbsp. of milk/ milk substitute, but my dough was too dry to knead properly so I used 4 tbsp. of milk instead. Additionally, I only used 1/2 tbsp. of softened butter to spread on top of the rolled dough rather than 1 tbsp. Aside from these two changes, I followed the recipe to the tee and was more than happy with the result! However, after rolling the dough, make sure you pinch it all the way closed. A few of my cinnamon rolls started to open up a little during baking because they weren’t sealed properly.

The texture of the cinnamon roll isn’t quite the same as one containing wheat (according to my brother!), but the taste and flavorful is nearly identical. I personally thought it tasted like cinnamon french toast except that it was shaped like a cinnamon roll. It was a bit hard on the outside (maybe cutting the baking time by a minute or two wouldn’t be a bad idea), but the inside was soft and gooey! It was the perfect little treat to make and enjoy when you’re snowed in.

Enjoy the snow (to those in the northeast)!

Cheers!

Anika