Chebe

Cinnamon Roll Mix

Nutritional Info

Nutrition Facts

10 servings per container
Serving Size: 0.75 oz

 
Calories70
     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium100 mg (4%)
Total Carbohydrate17 g (6%)
     Dietary Fiber0 g (0%)
     Sugars3 g
Protein0 g

Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

7.5 oz.

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Cinnamon Roll Mix
Product Details

Makes 12-15 rolls. Gluten free. Delicious by nature. Soy free. Corn free. Rice free. Potato free. Yeast free. Peanut free. Tree nut free. Egg free (Add eggs or egg substitute during preparation), Lactose/casein free. Iodine free. Sugar free. Non GMO. It was 1999 when we decided to bring to the U.S. the great tasting bread we enjoyed while living in Brazil. Even though it was naturally gluten free, we didn't make a big deal about it until we got loads of mail from gluten-intolerant customers. The message was simple: customers loved that our bread was full of flavor without an aftertaste. Today, all our dry mixes and frozen breads prove that gluten free can taste great. Give Chebe a try. We think you'll agree that it's delicious by nature. Celiac Sprue Association: All Chebe mixes and frozen breads are certified gluten free.

Ingredients

Manioc (Tapioca) Flour, Modified Manioc Starch (100% Manioc), Evaporated Cane Juice, Cinnamon, Iodine-Free Sea Salt.

Directions

Baking: 1. Preheat oven to 375 degrees F and grease a 12-cup muffin tin. 2. Blend Chebe Cinnamon Roll Mix with 3 tbsp. oil and 2 large eggs. Slowly blend in 2 tbsp. milk (Milk contains lactose and casein.) or milk substitute. 3. Knead dough with hands until elastic and smooth. 4. Roll dough with a rolling pin into an 8 inch x 12 inch rectangle and evenly spread surface with 1 tbsp. softened butter. 5. Mix 1/4 cup brown sugar, 2 tsp. cinnamon and 1 tbsp. Softened butter with fork until crumbly. Sprinkle evenly over dough. 6. Roll dough tightly from long side and seal closed by pinching (brush edge with water to help seal roll). 7. Cut into 1 slices and place cut side down in muffin tin cups. 8. Bake 16-18 minutes or until light golden brown. Remove from tin immediately, using a table knife. Turn over (sticky side up), let cool and enjoy.

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