Ultimate Cinnamon Rolls with Bread Mix
Print Recipe

Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

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.

Overall Average Rating:
6 ratings
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Kristin Pennington 10/276/2019 10/04/2019
  • Rating:
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 :)
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Jody 12/357/2018 12/24/2018
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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Jane Smith 12/355/2018 12/22/2018
I have a bread machine with a gluten free cycle, but there are no instructions for making dough. How would I make these in a bread machine?
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    • Hello Jane, If you are just using the bread machine as a mixer, then you would follow the instructions for mixing the dough, but you won't be baking these in a bread machine. A mixer is easier to use for this recipe.
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Natalie Vickery 09/252/2018 09/10/2018
Just made the four the first time and they are very good but definitely a labor of love (especially in a small kitchen). The dish is very sticky but don't get discouraged. If you keep your utensils greased everything will be fine. They do look a bit rustic but that gives them the charm of being homemade. Do use floss to cut them because otherwise it will flatten the dough. I also used a greased spatula to transfer them from the parchment paper to the pan. I too choose a cream cheese frosting because of preference. My non gluten free people really enjoyed them. Thank you.
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Eve 02/38/2018 02/08/2018
I'm very confused--and feeling stupid because I don't see that any of the previous commenters mentioned this problem: following the directions to a tee meant that I rolled up the top piece of parchment paper inside the rolls. That can't possibly be right. As other people mentioned, the dough was really messy when rolled up, and it spurted out the sides. I ended up creating blobs that can really only be called cinnamon raisin rolls. What am I doing wrong?
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Nancy 04/93/2018 04/04/2018
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Didn't make the topping and used pecans instead of raisins in the filling. First cinnamon rolls I've had in 10 years. They were so good and 2 non GF guys said so too. I used parchment on top, but oiled plastic cutting sheet on the bottom to shape them. I ended up with a lot of utensils to wash, but it was worth it.
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Jessica 12/363/2017 12/30/2017
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Not the prettiest because I need more practice handling the sticky GF dough, but the flavor & texture were perfect! I left out the raisins and used pie spice in the filling instead of straight cinnamon, so good! My kitchen is really cold right now so I softened the butter in the microwave until it was almost melted and then mixed in the sugar/spices and it spread perfectly over the sticky dough. Topped them with a basic powder sugar icing but they'd be even better with cream cheese frosting. We froze the extras and they were just as good thawed & slightly warmed in the microwave as they were fresh!
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AJ.. 12/354/2017 12/21/2017
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Fix directions as follows...

Activate yeast first by adding to the warm water and sugar and let sit for 5 min till nice a frothy, then add to everything else.

The buttery topping is too thick to spread on the super sticky dough (and there's no way that makes enough). Instead just make a good cinnamon sugar mix and spread it out evenely and thick then pour on some melted butter.
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Tricia 03/70/2017 03/12/2017
Would it be possible to freeze the slices of dough, then defrost in fridge overnight, and rest on counter for 90 mins, then bake?
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Mehgan 08/221/2017 08/10/2017
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This recipe is so amazing, that after the first time I made it, my husband and I have been talking about it ever since. It's SUCH a treat, especially when you can't have gluten, to actually have cinnamon rolls that taste just like the wheat version. I make a home made cream cheese frosting with these, and they're just to die for.
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