As I mentioned in the review on the Real Bread Mix from California Country Organics, we were going to be trying their grain free cinnamon roll mix for my wife’s birthday. We did, and they are quite delicious! We even took them one step further and made them into orange rolls instead of just plain cinnamon rolls since this is a family tradition on her side for birthdays.
As with the other Real Bread mixes – is this a perfect substitute for a cinnamon roll? No, but its pretty darn good, and is one of the best grain free cinnamon roll I’ve ever had.
Much like the other mix, the taste is quite good. Due to the other flavors and sweetness from the cinnamon, orange, and sugar involved I could not taste any of the coconut flour.
The texture is a bit different than regular bread, as mentioned before, but is still quite enjoyable. I think it’s a bit more noticeable in these than in a loaf of bread, but wife says these are great.
She was quite happy with these for her birthday in spite of their small draw backs, and they satisfied our cravings for cinnamon rolls. Once again, I high recommend you check out the Real Bread mixes for yourself! We will definitely be buying more from them.
Real Bread Mix Cinnamon Rolls:
1 Real Bread Cinnamon Roll Mix
1 cup of eggs whites
1 cup of water
2 Tablespoons apple cider vinegar
½ cup butter softened (I ended up using 1/3 cupish)
1/3 cup Cinnamon
1/3 Cup sweetener of choice (we used coconut sugar)
Optional: Zest of 1 orange if you want to do Orange Rolls
- Follow the instructions on the mix to make the dough
- Preheat the oven to 400 degrees.
- Roll it out to a roughly 12×8 rectangle, ½ inch thick on a piece of parchment paper. You can sandwich the dough between each side of the paper to help keep your rolling pin clean.
- Spread with softened butter
- Sprinkle your cinnamon and sweetener evenly over the surface of your dough, leave about a half inch plain on one side of the 12 inch side of the dough. This allows a better seal when you roll it up and keeps filling from squishing out as much.
- Optional: Spread your orange zest around at this point if using
- Starting with the long side that has the filling all the way to the edge tightly roll the dough up. Focus on trying to keep the roll as tight as possible.
- Cut your roll into 12-14 sections depending on your desired size of cinnamon roll.
- Spray or butter your pan and place the cinnamon rolls in it, cut side down. The mix calls for a 9×13 pan, which I used but there was lots of space left. I think I would use an 8×8 next time.
- Bake for approx. 30 minutes or until golden brown and delicious. They will rise in about the last 10 minutes of baking.
- Let cool, ice with the glaze of your preference, and enjoy!
Notes and Tips:
- This size results in a fairly “bready” cinnamon roll. If you prefer it thinner just roll it out into a larger rectangle. You might need to adjust your filling measurements at that point.
- If you want to add additional flavor feel free to add more zest to the filling or into the dough. You can also use some orange oil (or even orange extract) if you have good quality essential oils on hand.
Orange Cream Cheese Frosting
6 oz of cream cheese
¼ cup of butter
6 Tablespoons Fresh Squeezed Orange Juice
Zest of 1 orange
6-10 Drops Orange or Tangerine Essential Oil
3 Tablespoons Coconut Sugar
2 Tablespoons Maple Syrup
- Cream your butter, cream cheese and coconut sugar together until smooth in either a stand mixer or with a hand mixer.
- With your mixer on low, slowly add in your maple syrup and then the orange juice until fully combined.
- Add your zest and citrus oil and combine.
- Taste and adjust sweetener level, and citrus components to your taste.
- Spread on either hot or cooled cinnamon rolls as your prefer. Or eat it with a spoon…
- This results in a fairly thin frosting, which is Katie’s preference. Somewhere between a glaze and a frosting. If you want it thicker, then reduce your liquid.
- You can easily omit the citrus elements and make a more traditional cream cheese frosting.