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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11-20 of 31

Kristen Dickenson 08/236/2017 08/25/2017
The pizza crust mix is easy to work with if you cover your hands in olive oil. We use pizza crust recipe weekly, but add in some garlic powder, oregano, parsley & basil, to add a bit of flavor.

Can't wait to try the cinnamon rolls.
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Dee. 08/236/2017 08/25/2017
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Ok- WOW! So despite the fact that my rolls ended up a little, er....rustic looking (ha!), they're delicious! When I make this recipe again, I think I'll let the dough rest for 20 mins, then turn it out onto the parchment paper, oil the top (that was previously on the bottom of the bowl) and let it rest AGAIN for 20 mins. Hopefully that will help with the stickiness of the part of the dough that was on the bottom of the bowl. Also, I had great success with Pamela's pizza crust mix (making pizza) by putting the extra sticky dough in the fridge for an hour before working it. I *may* try that with this dough next time to help it firm up and get less sticky. It's a trick I remember the pizza cooks doing at pizza shops where I worked years ago. Besides that, a takeaway for me too is to take them out of the oven just a few minutes before I think they should come out (which would have been at around 28 mins)! I'm always bad, with GF stuff, at telling when it's the right color as I find it doesn't brown as much as wheat dough, so by the time it looks brown to me, it's a bit overdone! That might just be me though. And, final note, my daughter is allergic to dairy (as well as wheat), so I used Smart Balance dairy free spread instead of butter and it works great!
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Dee 08/236/2017 08/25/2017
I'm in the middle of making these and have spread the dough. Mine is super sticky though...like a mix between dough and batter? It seems like the part that was exposed to the air while it was resting for that 20 mins is nice and doughy, but the stuff underneath is super sticky! I'm having a bear of a time cutting them now...using a sharp, oiled knife and scooping them into the pan with an oiled spatula. They look pretty mangled, but hoping for the best! I hopped on here to see if anyone mentioned this issue, but no such luck. Will update after baking them!
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Jackie 07/183/2017 07/03/2017
Made these and the taste was great and the best gluten free cinnamon rolls I've eaten. Very much like gluten cinnamon rolls. My only question is, should the dough be thick (as in thickness) when it is rolled out? I ask because mine rolled/spread out to much larger than 12 x 10 and the thickness still seemed to be almost 1/2 inch.
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learning to bake 12/335/2017 12/02/2017
This as my first try baking cinnamon rolls and that too GF. Everything went smoothly, till I took the pan to place it in the oven. I noticed liquid at the bottom and thought that the sugar has melted. I was expecting soggy buns.As mentioned, I covered the buns with foil at last, since they were browning quickly. I took them out of the oven and on to the rack to cool and was surprised that they were not soggy. My husband was very happy. He said, am sure the regular bread will turn out great, if the cinnamon rolls are so soft.



I used a rolling pin on top of the parchment paper to roll the dough. Also I used floss to cut the dough into rolls. Am yet to try the regular bread. Am glad that most GF recipes dough are thin and doesn't need stand mixer. Just the hand mixer was enough to get this job done.
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Cinnamon Flowers 07/181/2017 07/01/2017
These Cinnamon Rolls were simply amazing! Perfect texture and flavor. I only got 8 rolls I have terrible knives for cutting. But that was ok they were nice, big and delicious! Didn't do the topping, just made some cream cheese frosting. My gluten eating hubby said they were delicious! This will be my go to from now on. Thanks for having this recipe made our night:)
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Nicolette 12/361/2016 12/27/2016
I followed the dough recipe exactly for Christmas morning and WOW am I impressed. These are amazing. The dough was definitely sticky (as with all gluten free), but I followed the advice of the parchment paper and made sure to use a lot of PAM. I was able to get about 15 rolls out of this recipe and I baked them in a deep dish pie pan! I would of followed the filling recipe exactly, but I didn't have any brown sugar. I ended up substituting honey and little swerve sweetener and it was perfect! We topped it with a traditional cream cheese topping, just because that is our taste preference! This was my first time using this brand and now that I have made these and the Focaccia recipe (also on this site) I have become a believer and have found the best brand for my gluten free needs!! Thank you so much. It has been so difficult to find good recipes and flour mixes since becoming intolerant and this is a real game changer!! Now, I just have to remember all good things in moderation ;) lol
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Sarah 12/356/2016 12/22/2016
Has anyone made these the night before, let them rise, store in the fridge, then bake the next morning?
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Mary 12/355/2016 12/21/2016
Good morning! I need clarification. I just made the cinnamon roll recipe with you bread mix. I put everything in your bread mix including the yeast. I then added the 2 1/4 t of yeast - seems like a lot of yeast. Is this correct?
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    • Hi Mary, Just one yeast packet needed!
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Alisha 12/354/2016 12/20/2016
Has anyone tried proofing overnight and baking my in the morning??
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    • I seen on another site where someone said you can put this recipe in a pan after the rolls are sliced, put them in the fridge, pull it out the next morning and let them rise for 60-90 minutes and continue making them as normal. I haven't tried these that way but I think I'm going to tonight! Not a good answer but I hope it helps.
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    • So I made the rolls and put them in the fridge over night. Took them out the next morning and let them rise for about and hour before cooking. They turned out AMAZING! My family loved them and letting them sit over night didn't make the texture weird at all. My only suggestion would be to make sure to grease the top and cover them like the directions say before putting in the fridge. They will rise and stick to what ever you used to cover them with. Hope this helps!
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11-20 of 31

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