Ultimate Cinnamon Rolls with Bread Mix

A delicious morning treat! Made with Pamela’s Bread Mix.
For a Cinnamon Roll recipe using Pamela’s All-Purpose Flour, click here.

Ingredients

    Yield: 12 cinnamon rolls

      DOUGH
    • 1 bag Pamela's Bread Mix (19 oz. or 3 ½ cups)
    • 2¼ tsp yeast
    • 1 TBSP Sugar
    • ¾ cup warm water (110° optimal)
    • ½ cup warm milk
    • ¼ tsp. salt
    • ¼ cup butter, melted + 1 TBSP melted butter.
    • 2 large eggs
      FILLING
    • 6 TBSP butter, softened
    • ½ cup brown sugar
    • 1 TBSP + 1 tsp cinnamon
    • ½ to ¾ cup raisins
      TOPPING
    • ¼ cup butter
    • ⅓ cup brown sugar
    • ⅓ cup cream
    • 3 TBSP honey
    • ¼ tsp salt
    • 2 egg yolks
    • ½ cup chopped walnuts or pecans (Optional)
      EQUIPMENT
    • 9" x 13" pan
Directions

    DOUGH:

    Place Pamela’s Bread Mix, yeast, sugar, and salt in the bowl of a stand mixer. Mix together.

    In a separate bowl, mix eggs, butter, milk and water and then add the flour mixture. Mix on med. speed for 3 minutes.

    Place in sprayed bowl. Spray top of dough and then let it rest for 20 minutes.

    Pour the dough onto parchment sprayed with oil. Using another piece of sprayed parchment on top, pat into rectangle about 12" x 10". Spread filling and raisins over the dough, leaving 1" uncovered at the top (the long side). Using the parchment, roll up the long side forming a log (like rolling sushi) and seal the roll together. Then cut into 12 pieces for a 9 x 13” pan, sprayed with oil.

    Spray tops with oil or brush with the 1 Tbsp. melted butter. Cover with plastic wrap, place in warm draft-free area, and let rise to almost double, 60 to 90 minutes.

    Remove covering, bake in pre-heated oven at 350° in the top third of oven for 25 to 30 minutes or until nice and brown. Remove from oven to cool on rack. Serve on a plate with the caramel–nut sauce on top.

    FILLING:

    Mix all ingredients with a fork until well combined.

    TOPPING:

    Melt butter in pan, add sugar, cream, honey, and salt. Bring to a boil, reduce heat and simmer 4 to 5 minutes. Let cool slightly. In a separate bowl, mix yolks and slowly add 3 TBSP of the hot mixture to eggs, whisking constantly. Slowly whisk eggs back into pan and simmer until sauce thickens, about 3 to 4 more minutes. Add nuts, if using.

    Serve Cinnamon Rolls warm with nuts and warm sauce spooned over the top.

    © Pamela's Products, Inc.

Customer Reviews

Based on 34 reviews
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C
Candyce Jack
Perfect

I make this for all special occasions and they are always a hit for gluten and gluten-free eaters. I often make them and then freeze them after rising - pull them out the day before and put in the fridge, let rise another 60-90 and then proceed and they always turn out great.

S
Sheila

These were so delicious and surprisingly easy to make. The dough was much easier to handle than I thought it would be. The parchment paper sandwich to roll dough was a great way to do it! I substituted some of the sugar (the inside filling and topping) with monkfruit sweetener, and no one could tell the difference. Not only were these the best gluten free cinnamon rolls I have ever had... but they May just be the best cinnamon rolls period. Thanks so much!!!

K
Kelsey

These turned out amazing! Definitely spray your hands and anything touching the dough, but easily handled compared to other GF doughs I’ve made. Used silpat mat instead of parchment. Used cream cheese icing instead of the topping in the recipe. Approved by my not gluten free fiancé too!

K
Kristin Pennington

This recipe is amazing!! I made these completely vegan as well and the texture was still just like that of your traditional gluten-ous counterpart! I used two Bob's Red Mill egg replacers, which actually makes the dough much less sticky and easier to handle. I just oil up my hands and the parchment paper and flatten it out with my hands then put the filling in and roll it up with the parchment, being sure to keep it tight. I got about 10 rolls out the whole thing. And using floss is a must IMO! I tried cutting the first one with a sharp knife and it was just a wreck. Got the floss out and it was the most amazing easy thing to do! Perfect slices and no squishing the dough! I also didn't use nuts/raisins and made a simple icing made of powdered sugar and enough coconut milk to thin it out a bit, and some vanilla. PERFECT! Will be making these again very soon and can't wait to share with all my gluten and dairy eating friends!! Oh and the next time I will try making them at night and keeping in the fridge overnight before baking in the morning. Curious to see how well that works :)

J
Jody

I was worried after reading the comments that this would be super tough to work with, but I had no issues. I used 3 small eggs instead of 2 large eggs, and cream instead of milk. I also sprayed the parchment and my hands, and the knife I used to slice them... they stayed together so well I didn't even need a spatula to transfer them into the pan. They're rising again now but these were very easy to make, and look wonderful so far!

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