Gluten Free Sticky Buns
Indulge in the ultimate breakfast or brunch treat with these irresistible Gluten-Free Sticky Buns! Soft, tender, and perfectly caramelized, these buns are a dreamy combination of fluffy gluten-free dough, a swirl of cinnamon-sugar filling, and a luscious brown sugar caramel topping. Topped with or without crunchy pecans, they’re sure to please everyone at the table—even those without dietary restrictions. This recipe expertly blends gluten-free all-purpose flour with warm milk, melted butter, and a hint of vanilla for a rich, sticky dough that bakes to golden perfection. The gooey caramel topping ensures every bite is luxuriously sweet and satisfying. Whether you’re gluten-free by necessity or choice, these sticky buns will quickly become your new favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (if not included in your flour blend)
- 1 packet Instant yeast
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 0.75 cups Warm milk (dairy or non-dairy, around 100°F)
- 4 tablespoons Unsalted butter, melted
- 2 Eggs, room temperature
- 1 teaspoon Vanilla extract
- 0.5 cups Brown sugar (for filling)
- 2 teaspoons Ground cinnamon (for filling)
- 2 tablespoons Unsalted butter, softened (for filling)
- 0.75 cups Brown sugar (for topping)
- 0.25 cups Unsalted butter, melted (for topping)
- 0.25 cups Heavy cream (or coconut cream for dairy-free option)
- 0.5 cups Pecans (optional, for topping)
Instructions
In a large mixing bowl, combine the gluten-free flour blend, xanthan gum (if needed), instant yeast, granulated sugar, and salt.
In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until a sticky dough forms. The dough will be wetter than traditional bread dough but should hold together well.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for 1 hour in a warm, draft-free area.
While the dough rises, prepare the topping by combining the brown sugar, melted butter, and heavy cream in a small mixing bowl. If using, sprinkle pecans evenly into the bottom of a greased 9-inch round cake pan. Pour the caramel mixture over the pecans and set aside.
For the filling, mix the brown sugar and cinnamon in a small bowl. Set aside.
Once the dough has risen, turn it out onto a floured piece of parchment paper. Roll the dough into a 12x8-inch rectangle. Spread the softened butter for the filling evenly across the dough, then sprinkle with the cinnamon-sugar mixture.
Using the parchment paper to help guide you, carefully roll the dough tightly into a log, starting from one of the long edges. Slice the log into 8 equal pieces.
Place the pieces, cut-side up, into the prepared cake pan on top of the caramel topping. Cover and let rise for another 20 minutes while you preheat your oven to 350°F (175°C).
Bake the sticky buns for 25-30 minutes, or until golden brown on top and cooked through. Allow to rest in the pan for 5 minutes after baking.
Carefully invert the pan onto a serving plate to release the buns and caramel topping. Let cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
4109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 584.4 g | 213% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 357.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 680 mg | 52% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
