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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21-30 of 31

Kristen 11/316/2016 11/12/2016
Great recipe.

These turned out a lot like the cinnamon rolls my mom/grandmother and I used to make. So happy to have Pamela's so that I can make old family favorites that everyone can eat, and no one knows the difference.

We used powdered sugar/milk/vanilla extract for icing.
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    • What kind of yeast? Active dry or quick rise??
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Dee 11/324/2016 11/20/2016
My daughter is allergic to dairy AND wheat! Would milk and butter substitutes work with this recipe?
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    • Hi Dee, Yes, we believe that milk and butter substitutes would work fine, although we have not tried it. Please let us know how it turns out!
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Pamela 03/70/2016 03/11/2016
My husband loves cinnamon rolls,so glad I found this recipe. I found that when slicing a wide meat cleaver spayed with oil kept the rolls from sticking and the wide blade helped to transport the rolls to the pan.
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Andrea 10/298/2016 10/25/2016
Do you think I could use the Pancake and Baking Mix with good results?
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    • Hi Andrea, The Baking & Pancake Mix is a very different blend so it would not work the same.
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Shanna Duggan 10/297/2016 10/24/2016
Has anyone tried this with egg-replacer?
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Michele 12/342/2016 12/08/2016
This is a really good recipe. This is the second time I've made it. My only problem is I can never get 12 from the recipe. Last time 10, this time 8. And slicing them and picking them up is messy. I need to figure a better way. They taste great and just like their gluten cousins. I thought I'd never have cinnamon rolls again because I'm GF, but now I can. Thanks for the recipe.
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    • I slice mine with dental floss, and it works great!
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Sharon 01/16/2016 01/17/2016
We had to go gluten free about a year ago and it has been a life changing experience. I made these cinnamon rolls for our Christmas breakfast, although without the nuts because my daughter is allergic to them. The were so delicious and the texture was so perfect that they did not even seem like gluten free. My daughter said that it was the best Christmas breakfast that we have ever had. Thank you Pamela!
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Sharon 01/16/2016 01/17/2016
Forgot my rating!
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Shelley 04/91/2016 04/01/2016
AMAZING!! Recipe worked perfectly! Not crumbly or grainy! Made beautiful rolls. Worth the effort!!! I topped with cream cheese icing. Yumm!!!
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Shelley 12/364/2015 12/31/2015
Wow!!!! I made these for a Christmas brunch. I cannot say enough about how amazing these were. Wonderful texture. Truly a cinnamon roll texture. Not crumbly and grainy at all. Wonderfully bready texture. I made cream cheese icing for them instead of the topping listed. My entire gluten eating family loved them too!!
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21-30 of 31

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