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Gluten-free Caramel Pecan Rolls are a great way to start a day.

Gluten Free Caramel Pecan Rolls

These Gluten-free caramel pecan rolls 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
Keyword Gluten Free Caramel Pecan Rolls
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 16
Calories 337kcal
Author Marly


  • cup warmed soy milk
  • 2 ¼ teaspoons active yeast (1 packet)
  • ¾ cup granulated sugar
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 large banana , mashed
  • ½ cup brown rice flour
  • ½ cup buckwheat flour
  • ½ cup white rice flour
  • ½ cup potato starch (or cornstarch)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons xanthan gum
  • ½ teaspoon sea salt


  • 5 tablespoons vegan butter , softened
  • ¼ cup packed brown sugar
  • 4 teaspoons cinnamon


  • ½ cup vegan butter , softened
  • 1 cup packed light-brown sugar
  • 1 cups pecan or walnut pieces
  • ¼ cup corn syrup


  • Mix the yeast with the barely warm soy milk. Let it sit 5 to 10 minutes until the mixture gets all bubbly. Add the granulated sugar, olive oil, vanilla, and mashed banana. In case you’re wondering, the banana serves as an egg replacement in this recipe.
  • In a separate bowl combine the dry ingredients and stir until well combined. Take your time adding the flour mixture to the wet ingredients, stirring throughout. You should see a very sticky dough form. Continue stirring to allow the mixture to combine. You can use an electric mixer here, but I like the nice arm workout I get from stirring it vigorously by hand.
  • Next, make the topping by spraying muffin tins with vegetable spray. In a small saucepan, melt butter over medium heat and then add brown sugar, corn syrup, and pecan or walnut pieces. Cook over medium heat for 5 to 10 minutes, or until sugar is dissolved. Pour equal amounts of the topping mixture among muffin cups.
  • Tear off a large strip of plastic wrap. Either tape down the edges, or add a non-stick mat below it on a counter.  Place the dough on top of the plastic wrap. Tear off another sheet of plastic wrap and place it on top of the dough. Use a rolling pin to roll the dough until it's approximately a 12 x 16″ rectangle. The thinner the better, but don’t go too thin. 
  • 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 shortest side, roll the dough up using the plastic wrap to help lift and roll the dough.
  • Use a sharp, serrated knife to slice the rolls 1 to 1.5 inches in size and place them in prepared muffin pans. Cover the muffin tins with a slightly damp kitchen towel and place in a warm place to rise for about an hour. 
  • Once the rolls are about ready, preheat the oven to 350°F. Place the rolls in the oven and bake for 30 minutes until they're golden brown on the edges. 
  • Once the rolls are done, remove them from the oven, and immediately invert them onto a rack to cool. Be very careful not to touch the rolls because the sugar will be very hot at this point. Let the rolls cool and then enjoy all the gluten-free goodness!
  • Store rolls in an airtight container at room temperature for up to 4 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.


Note for rising dough:  I like to heat my oven to its lowest setting while I’m preparing the other ingredients and then I turn the oven off and place the rolls in the warm oven to rise.


Calories: 337kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 240mg | Fiber: 2g | Sugar: 31g | Vitamin A: 465IU | Vitamin C: 1.2mg | Calcium: 58mg | Iron: 0.8mg