Before attending the Gluten Free Allergen Free Expo I had never tried Chebe products. I usually make all my baked goods from scratch, but when I got to talking to the lovely ladies representing Chebe at the show I wanted to give their products a go.
I don't do a lot of sugar, but when I stumbled upon gluten-free, dairy-free and grain-free cinnamon rolls I knew it was a good candidate for a splurgy morning breakfast that would hopefully be decadent & delicious.
I was pleasantly surprised. Enjoy my review of Chebe's Cinnamon Rolls.
The prep: It was fairy simple. Aside from the box mix, which is pretty pure for a box mix and includes tapioca starch and cinnamon, it calls for eggs, a milk substitute (I used coconut milk). extra cinnamon, butter (I use soy-free, dairy-free Earth Balance) and brown sugar (I used organic maple sugar). For those who can't do eggs I do not know how it would work with an egg substitute. Please comment if you've tried! You will need a mixing bowl, measuring spoons, a large cutting board to roll out your dough, a rolling pin, a mixer and a muffin pan.
Preparing the rolls: The mix was very easy, rolling out the dough to prepare for the filling was a little trickier. I had to use a little more coconut milk than the recipe called for, and it for sure didn't roll out as pretty as one would hope for. (it looked more like a map of the US than a rectangle) but once I got the toppings mixed and onto the dough, I used the roller to roll it up to cut it into the 1 inch rolls and it was fairly easy. I then just popped them into muffin cups that I had pre-sprayed with coconut oil. They also held together very well.
The presentation: I think they came out looking beautiful! They looked like mini cinnamon rolls and I was so excited to serve them with a side of organic scrambled eggs so Mr. Charming and I could have some protein with them. You can see for yourself.
The most important part, the taste test: They were DELICIOUS!!! I had 2 as I am watching my sugar intake but I could have easily eaten double that. They aren't the best second day because the tapioca starch became quite hard when I had saved them in the fridge, so try to enjoy them fresh. They are a GREAT dish to serve along with tea, some eggs and fresh fruit if you are entertaining for breakfast or brunch.
Welcome! My name is Mandi & I hope you stay in this happy little space a while. I'm a Christian, a wife to my Mr. Charming, mama to baby Greyson, healthy food-lover, traveler, professional journalist and Personal Nutritionist who hopes to inspire others with my story...
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