I've been gluten free for about 10 months now, and am feeling much, much better than I was before. After getting over the initial shot of trying to actually eat gluten free, I've been on a learning adventure of sorts--trying to learn what I can and cannot eat. In the early stages, I was desperate to find some pre-mixes that would help with the transition. I've tried a number of brands, but the one I keep coming back to are the Bob's Red Mill Gluten Free mixes. I have tried their brownie, cornbread, pizza crust, and all-purpose baking flour. All of these are excellent!! I think it's safe to say that at this point, they are my favorite among the pre-mixes. Granted, these kinds of mixes probably shouldn't be used a ton, simply because like most other pre-mixes, they're high in calories. But, I have to say that they are good! I tried a new recipe today with one of these mixes, and I'm going to let you know how it turned out. But, stay tuned at the end and I'll tell you where you can get these mixes for a lot less than at the regular grocery store.
I noticed a while back that the pizza crust mix package has a recipe for gluten free cinnamon rolls. My hubs actually noticed it and said he definitely wanted to try it. Today, I had some free time, so I thought I'd give it a go! It's been more than 10 months since I've tasted a cinnamon roll.
Here's the mix you're looking for...Bob's Red Mill Gluten Free Pizza Crust mix
And here is the recipe for the cinnamon rolls on the back...
The instructions are pretty easy to follow. I may use a bit less butter next time, since I used the recommended amount, and as I rolled the cinnamon rolls up to cut them, the yummy cinnamon/butter/sugar mixture started running off the wax paper as it was getting squished out. So, maybe do just a tad bit less butter next time. Oh, and I should also tell you that it calls for 3-1/4 cups of the pizza crust mix. That is equal to 1 package, plus 1/4 from another package, so buy 2. Use the rest of the other package for a pizza crust!
And here they are, all nestled in my spoon bread pottery dish (that I love), and setting out to rise for 30 minutes.
After 30 minutes, you put them in your preheated oven at 375° F, for another 20-25 minutes (more like another 30 minutes in my oven). Then, this is the end result (I was already eating them, when I realized I hadn't taken a "ta-da" picture):
My hubs (who isn't necessarily gluten free) thinks they'd be even better with some icing (and I'm sure he's right), but I enjoy them even without it. He did even say that you wouldn't know that they're gluten free.
Disclaimer: Sometimes my posts can contain affiliate links, but this is not one of them. No one has asked me to do this review, or paid me to do it. This is my opinion--100%--and no one else's.