Gluten-Free Sticky Buns

These gluten-free sticky buns are soft, chewy, and undeniably sweet! If you're after a gluten-free soft, fluffy cinnamon rolls recipe, you'll love this recipe with its sticky caramel-pecan topping.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 20

Cook Time 30

Rising Time 1 30

Total Time 2 20

Servings

Calories 390kcal

Author Marly McMillen

Ingredients

Dough

1 cup plant-based milk, warmed between 105°F — 110)
2 ¼ teaspoons instant yeast (1 packet)
¼ cup granulated sugar
¼ cup vegan butter, melted
2 ¾ cups gluten-free flour (1:1 baking flour)
¾ cup almond flour
1 teaspoon baking powder
½ teaspoon salt

Topping

4 tablespoons vegan butter, melted
⅓ cup packed brown sugar
2 tablespoons maple syrup
½ teaspoon salt
½ cup chopped pecans

Filling

3 tablespoons vegan butter, softened
⅓ cup packed brown sugar
1 tablespoon ground cinnamon

Cups - Metric

Instructions

For the Dough:

Mix the yeast with the barely warm milk and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl if using an electric mixer). Let it sit 5 to 10 minutes until the mixture gets bubbly.
Stir in the vegan butter and 1 cup of gluten-free flour.
Stir together the remaining dry ingredients.
Pour the remaining dry ingredients in with the wet mixture and mix on low. You should see a sticky dough form. Continue mixing to allow the mixture for 5 to 7 minutes to get air into the batter. Your dough will still be sticky but it will be thick. If it's not thick, stir in a tablespoon or two of additional GF flour.
Cover the dish and let rise for 45 minutes to an hour.

For the Topping:

Whisk together butter, brown sugar, syrup, and salt. Stir until smooth.
Spray a 9-inch round cake pan with vegetable cooking spray. Pour the topping mixture into the pan. Sprinkle evenly with chopped pecans.

For the Filling:

Preheat oven to 375°F/190°C.
Tear off a large strip of parchment paper. Either tape down the edges, or add a non-stick mat below it on a counter. Place the dough on top of the paper and sprinkle with a bit of GF flour. Use a rolling pin to roll the dough until it's approximately 11 x 14″ rectangle.
Gently spread the softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon/sugar filling mix. Starting with the long side closest to you, roll the dough up using the parchment paper to help lift and roll the dough.
Use a sharp, serrated knife to slice the roll into 8 to 10 pieces, equal in size, and place them in the prepared pan. Cover and set aside for 20 to 30 minutes.
Place the pan in the oven and bake for 30 to 35 minutes until they're golden brown on the edges. If your rolls are getting too golden, you can tent with foil at around 20 minutes and then bake for another 10 minutes or so.
Once the rolls are done, remove them from the oven, and let them sit for 5 to 10 minutes before inverting them onto a serving plate. Be very careful not to touch the rolls because the sugar will be very hot at this point. Let the rolls cool and then serve.
Store rolls in an airtight container at room temperature for up to 7 days, in the fridge for up to a week, or in the freezer for up to 2 months. To serve, cook in the microwave until heated through.

Notes

Note for rising dough: I like to heat a small mug of water in the microwave for about a minute or two. Then add the covered dough. It's the perfect warm and dark environment!

Nutrition