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


Price: $22.50 ($0.38 / oz) & FREE Shipping on orders over $35. Details
Only 20 left in stock (more on the way).
Ships from and sold by Amazon.com. Gift-wrap available.
  • 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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Frequently Bought Together

Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8) + Chebe Bread Pizza Crust Mix, Gluten Free,  7.5-Ounce Box (Pack of 8) + Chebe Bread All-Purpose Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8)
Price for all three: $68.60

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  • Receive a FREE sample of Suddenly Salad Harvest Grains by Betty Crocker (discount at check-out). Click on Add Both To Cart to receive your free sample. Here's how (restrictions apply)


Important Information

Safety Warning
Allergen information: Contains no common allergens.

Ingredients
Manioc (Tapioca) Flour, Modified Manioc Starch, evaporated Cane Juice, cinnamon, iodine-free Sea Salt. Allergy Information: Contains No Wheat, no Soy, no Corn, No Rice, no Potato, no Yeast, no Nuts, no Peanuts, no Lactose, no Casein.

Directions
Baking instructions:
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* or milk substitute.
3. Knead dough with hands until elastic and smooth.
4. Roll dough with a rolling pin into an 8"x12" 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 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.
*Milk contains lactose and casein.

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

Chebe Bread (pronounced CHEE-bee) is distinctive cheese bread originating from Brazil. Chebe bread products are naturally gluten-free and yeast-free and are manufactured in a gluten-free environment. All of our mixes, except for the original mix, are lactose/casein-free. All Chebe mixes are also free of soy, potato, corn, rice, tree nuts and peanuts. Chebe mixes are quick and easy to work with, and extremely versatile. Each package make approximately 16 ounce. of dough, from which you may make countless varieties of bread products, such as bread sticks, tortilla wraps, sandwich buns, rolls, calzones, turnovers, pierogies, pizza crust, etc.

Product Details

  • Shipping Weight: 4.8 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B001ACPPXE
  • UPC: 697301100470
  • Item model number: 116228
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #12,867 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

Doughy, rubbery texture.
Dale Robert Huss Jr.
I have tried this mix a couple times.
Cheri
Really kind of nauseating.
Scan1

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Sistertex on January 7, 2009
Verified Purchase
I had been using the 'original' Chebe mix. Then from the Chebe website [...] I saw a recipe for sticky rolls using the Cinnamon version of this item. Wow....they got rave reviews from even the folks that didn't need to eat Gluten-free. GOOD STUFF! Easy to make. Certainly an item that will be used again and again at our house. You can use this mix to make several things, so it is a multipurpose mix. Again you can check out [...] to find ways to use it.
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13 of 13 people found the following review helpful By JenniferGN on August 11, 2011
Verified Purchase
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.)
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6 of 6 people found the following review helpful By V. KENT on February 12, 2012
So I happen to miss the taste of yeasty cinnamon rolls, so I added half a packet of rapid rise yeast and let it sit for about half an hour before I put it in the oven...and NOW I'M ORDERING A CASE. Holy heart failure. These are quite possibly the best thing I've eaten in 7 years of being gluten free. THANK YOU, CHEBE!!
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6 of 7 people found the following review helpful By Leslie Rodriguez on June 17, 2012
Updated 12/8/2012::::I've done the several batches of this mix. Before anyone claims they hate it, try these simple tricks.

1. Add 1 tsp of baking powder -> adds fluff. Let mixture sit for 15mins in a bowl with a damp paper towel on top to keep the moisture.

2. If allergic to eggs -> PLEASE SEE BELOW TO VIEW EMAIL SENT TO ME FROM CHEBE. ****Note for flaxseed: Would NOT recommend it. Used the flaxseed as an egg replacer and it DID NOT cook. It was completely gelatinous and flour disappeared. OgranN Egg Replacer has the same effect and clumped up the batter when rolling. Will try gelatin next.

3. MIX IT! Watch a video on knowing when the dough is elastic so you know when to stop. You may be like me that just kept going until the dough dried out hahaha.

4. Keep the 3 tbsp of oil (I used olive oil) Chebe calls for. If you replace with applesauce, it will add as a binder. Trust me, you do NOT want two binders in a recipe.

5. Take your time rolling the dough to make it nice and tight. This keeps the Cinnamon mix in the middle.

6. To heat up the rolls again, DO NOT USE THE MICROWAVE! Use a toaster oven or a nonstick pan with a cover. I personally use the pan and steam heat the rolls again.

These tricks may not work for all. I will update when I learn more and feel free to post your own tricks.

CHEBE EMAIL FOR EGG REPLACER

Some customers have had success in replacing and others have not. Here are some ways other consumers have had luck replacing the egg in the Chebe Bread Mix recipes:

1. You may use an egg replacer, such as Enger-G. Follow package instructions for replacing 2 eggs.
2. 3 Tbs. liquid gelatin. If dough is too dry, add water by the Tbs. until you reach correct consistency.
Read more ›
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3 of 3 people found the following review helpful By BJ Koonce on October 16, 2013
Verified Purchase
We 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.
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