- It looks like Detailed Review extension is not licensed. You could buy extension via Magento Connect. If you believe you are getting this message by mistake please contact support
Sheila
11/321/2020
11/17/2020
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!!!
Reply
Show more comments (-5)
Hide comments
Kelsey
05/124/2020
05/04/2020
-
Rating:
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!
Reply
Show more comments (-5)
Hide comments
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 :)
Reply
Show more comments (-5)
Hide comments
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!
Reply
Show more comments (-5)
Hide comments
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?
Reply
-
-
Pamelas Customer Service 12/356/2018 12/23/2018Hello 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.Reply
Show more comments (-4)
Hide comments
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.
Reply
Show more comments (-5)
Hide comments
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?
Reply
-
-
Guest 02/38/2021 02/08/2021Eve you use the parchment to help roll, but as you roll you separate the dough from the parchment paper.Reply
Show more comments (-4)
Hide comments
Nancy
04/93/2018
04/04/2018
-
Rating:
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.
Reply
Show more comments (-5)
Hide comments
Jessica
12/363/2017
12/30/2017
-
Rating:
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!
Reply
Show more comments (-5)
Hide comments
AJ..
12/354/2017
12/21/2017
-
Rating:
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.
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.
Reply
Show more comments (-5)
Hide comments
What kind of abuse are you reporting?
Get our Recipes, News & Coupons