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9 Item(s)
Good but tough.
12/355/2020
12/21/2020
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Rating:
Not tough to make. The recipe was clear and whipped up quite quickly. It’s not my first time trying GF cinnamon rolls. I just expected a softer texture from pamelas. My son still loved them, as he doesn’t get much sugar. My husband said they were good. I thought the dough out of the mixer was perfect. Super easy to work with. (I did weigh the dough) Maybe I will just cook for less time? Or lower temp? They did get a bit hard.
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Rebecca
10/293/2018
10/21/2018
Oh, one more thing: I weighed the flour as I mentioned it, and 460 grams was closer to 3 1/2 cups as I measure it. This may be why some folks are getting a thinner batter; it's always best to weigh your dry ingredients because it's more consistent.
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Melissa Lemme
02/57/2018
02/27/2018
I have made these 4 times. The first was a semi-fail, on my part. The next three complete success. Reading and following directions help :) anyhoo, can this recipe be doubled or tripled to make thicker rolls?
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jules
11/325/2015
11/22/2015
The batter (I wouldn't call it dough) whipped up to a nice fluffy texture but it was immediately clear that I would not be rolling these out as described. My mother-in-law, with all of her infinite kitchen wisdom, and I consulted and agreed that the muffin tin was the way to go and worked great! I scooped a bit of the batter into well-greased cups, added a little scoop of the filling, topped it with more batter and voila!
I would definitely recommend the recipe and HIGHLY recommend using muffin tins. Not to mention the were easy to pop into the lunch bag too!
Be sure to bake with a cookie sheet under the muffin tin incase the butter spills out.)
I would definitely recommend the recipe and HIGHLY recommend using muffin tins. Not to mention the were easy to pop into the lunch bag too!
Be sure to bake with a cookie sheet under the muffin tin incase the butter spills out.)
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Donette Dunaway
05/123/2015
05/04/2015
I had success making a tasty and satisfying product by diligently following the recipe and the reviewers' suggestions of: 1. Weigh 420grams of Artisan Pamela's flour; 2. Add 3 tsp (1Tbsp) of baking powder; and 3.Generously butter the parchment papers. The dough was very loose and sticky, and didn't rise as much as I hoped during the yeast-rise phase. I was worried that the rolls would be a dismal failure, but happily found that while baking, the baking powder did the trick and the rolls expanded to fill the baking dish. We had as fluffy a cinnamon roll as one could hope for in a GF product. I was very pleased.
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Jennifer Bechtel
03/72/2015
03/14/2015
I've made several gluten-free yeast bread recipes, including pizza crusts and sandwich bread. This was my first attempt at a gluten-free cinnamon roll recipe with yeast (I've used biscuit mix and rolled up non-yeast gluten-free cinnamon rolls before, too).
I'd give these a 4.5 stars in flavor -- we all enjoyed the rich cinnamon flavor and the dough was good, but it wasn't awesome.
In texture, I'm with most of the other folks -- I'd have to say that they turned out kind of heavy and solid.... not especially light and springy, but definitely edible and for the most part, enjoyable.
Because of the density of the dough, you can't eat much more than one at a time because they are so very filling.
The other reason I gave it 3 stars is that my experience was similar to a lot of others in that the dough was very very sticky to work with (expected some stickiness), but it was so soft and mushy that the cinnamon "rolls" ended up being more like cinnamon lumps that all grew together into a big sheet of coffee cake (maybe). I appreciated the hint of using the spray oil and the parchment paper -- for the most part patting the dough out and rolling them up wasn't so difficult, it was lifting the rolls into the pan and trying to reshape them as they literally fell apart!
Again, the family ate and enjoyed them, so I can't complain.
Hint to the folks at Pamela's: Please please please..... WEIGH the flour and ingredients out -- and list the WEIGHTS (grams or ounces -- either works for me) next to the quantity of each ingredient in the recipe. I've found that especially with gluten-free, the flours can differ so much in volume depending upon whether you scoop them or gently spoon them into measuring cups, and weights seem to be the best measure in the end. It might solve your problem! Other option: Add 2 to 3 tsp. baking powder! I've baked other yeast breads that call for it and it seems to give them a bit more of a "lighter" or less dense quality in the end.
I'd give these a 4.5 stars in flavor -- we all enjoyed the rich cinnamon flavor and the dough was good, but it wasn't awesome.
In texture, I'm with most of the other folks -- I'd have to say that they turned out kind of heavy and solid.... not especially light and springy, but definitely edible and for the most part, enjoyable.
Because of the density of the dough, you can't eat much more than one at a time because they are so very filling.
The other reason I gave it 3 stars is that my experience was similar to a lot of others in that the dough was very very sticky to work with (expected some stickiness), but it was so soft and mushy that the cinnamon "rolls" ended up being more like cinnamon lumps that all grew together into a big sheet of coffee cake (maybe). I appreciated the hint of using the spray oil and the parchment paper -- for the most part patting the dough out and rolling them up wasn't so difficult, it was lifting the rolls into the pan and trying to reshape them as they literally fell apart!
Again, the family ate and enjoyed them, so I can't complain.
Hint to the folks at Pamela's: Please please please..... WEIGH the flour and ingredients out -- and list the WEIGHTS (grams or ounces -- either works for me) next to the quantity of each ingredient in the recipe. I've found that especially with gluten-free, the flours can differ so much in volume depending upon whether you scoop them or gently spoon them into measuring cups, and weights seem to be the best measure in the end. It might solve your problem! Other option: Add 2 to 3 tsp. baking powder! I've baked other yeast breads that call for it and it seems to give them a bit more of a "lighter" or less dense quality in the end.
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Jennifer
02/58/2015
02/28/2015
I have made a ton of the recipes on this site including both other cinnamon bun/swirl recipes. This was a disaster tonight. I have never had such sticky dough. I know how to work with gluten free dough. I'm not a neewbie. They are proofing now. So...we'll see.
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Pamelas Customer Service
12/362/2014
12/29/2014
Good News - We have revised this recipe just a tad!
Give it a try and let us know how you like it!
Denise, Customer Service
Give it a try and let us know how you like it!
Denise, Customer Service
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Ivy 01/01/2015 01/02/2015We made this recipe today. Following the recipe, we ended up with a dough that was so sticky it stuck to the oil coated parchment paper and everything else in sight. It wouldn't release, so rolling the dough was almost impossible. Using 2 people we finally managed to assemble what we thought resembled cinnamon rolls. They rose fine. The final texture was very spongy and the taste eggy. They were rather like a spongy french toast. Not bad, but not really that close to the cinnamon roll texture and flavor we are familiar with. The dough was so difficult to work with we aren't likely to use this recipe again.Reply
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Mary
09/253/2014
09/11/2014
I was really excited about finding a good gluten free cinnamon roll recipe as this is one of our favorites for Thanksgiving morning. I did a trial run this morning and was very disappointed. I followed the directions completely and the dough which according to the recipe was suppose to be loose was very heavy. I rolled it out and put the filling on hoping that it would be okay. It wasn't. I let it rise for over an hour and nothing. I decided to bake it anyway and it still did not rise at all. The taste and texture was fine but just too heavy and not light and fluffy as I was expecting. Please let me know if I need to alter the recipe. I live at about 300 ft elevation so that should not enter into the equation.
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Pamelas Customer Service 11/315/2014 11/12/2014HI Mary - It sounds like you need to add more liquid so that the dough is thinner and can open up. That will help. Please let us know how it goes! Denise, Customer ServiceReply
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