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