Customer Review

Reviewed in the United States on January 21, 2015
I make Chebe Cinnamon Rolls at least once a week and they are delicious. Here how I do it: I use coconut oil in the dough, same volume as the oil called for. For the filling I use 3/4 cup of butter, 3/4 cup coconut sugar, 1 teaspoon cinnamon and LOTS of nuts (up to two cups), usually walnuts and/or pecans. I whiz the filling up in the food processor after removing the mixed up dough. I roll out the dough and spread the butter-coconut sugar-cinnamon-nuts mixture over it and roll it up and slice into twelve pieces. I spray a muffin pan with coconut oil and bake as per instructions. I get 12 fairly large cinnamon rolls. I DO NOT frost them...why gild the lily? The key to maximum deliciousness in my opinion is to have a greater volume of filling than dough, so don't be stingy with the butter and nuts. Another hint: remove them from the muffin pan as soon as you remove them from oven and they won't stick.
12 people found this helpful
Report abuse Permalink