Imagine pulling a pan of warm, golden sticky buns from the oven and watching a rich caramel glaze cascade over every tender, fluffy roll. That’s exactly what this gluten-free sticky buns recipe delivers.
Easy to prepare and fun to create, this delightful recipe yields gluten-free, dairy-free sticky buns with a soft, gooey texture and a rich cinnamon flavor.
Table of Contents
This recipe also meets your needs for a wonderful dessert, whether you are looking for a special treat on holiday mornings, a sweet addition to your weekend breakfasts, or an opportunity to make pastries at home.
Why You’ll Love This Recipe
This gluten-free version puts a delicious twist on the classic sticky bun while keeping the recipe simple and adaptable.
- Made with a unique blend of gluten-free flours and xanthan gum.
- Topped with a gooey mix of walnuts and a rich, buttery caramel glaze.
- Great for multiple dietary needs and easily customizable into vegan adaptations.
- Easy to make with simple ingredients and no special kitchen equipment.
- Make-ahead friendly, making them great for holiday mornings or brunches.
- Highly adaptable: You can serve these buns for special occasions or enjoy them as a weekend baking project.
If you want another delicious gluten-free take on a classic favorite, try our Gluten-Free Cinnamon Rolls Recipe.
Ingredients and Substitutions Note
Following this gluten-free sticky bun recipe becomes easier when you fully understand what each ingredient contributes. With that in mind, here’s the role of each element:
For the buns:
- Gluten-free flour mix and almond flour: The gluten-free flour mix provides the buns’ structure with its balance of tapioca starch, brown rice flour, and cornstarch, while almond flour adds fat, moisture, and tenderness to help counteract the dryness common in gluten-free baking. I don’t recommend substituting either ingredient.
- Xanthan gum, instant yeast, and baking powder: These ingredients work together to provide structure, rise, and a light, airy texture. You can substitute active dry yeast for instant yeast, but you should proof it first. I don’t recommend substituting xanthan gum.
- Granulated sugar and salt: Granulated sugar feeds the yeast while adding sweetness and helping with browning, while salt controls yeast activity, strengthens flavor, and tightens the crumb. Granulated sweetener or coconut sugar is a great swap for the granulated sugar.
- Water, eggs, and apple cider vinegar: Hydrate the dough while adding structure, moisture, and softness. Use an egg substitute from here to make the buns eggless.
- Vegan butter: Enriches the flavor of these buns while tenderizing them and softening the crumb. Dairy butter also works well here.
For the topping/filling
- Vegan butter and brown sugar: Vegan butter adds richness, a smooth texture, and proper thickness to the glaze, while brown sugar provides rich flavor, deep color, and gooey moisture to the topping.
- Honey, cinnamon, and pure vanilla extract: Add sweetness, warmth, spice, and depth of flavor. Maple syrup can replace the honey.
- Salt and walnuts: Balance the sweetness and add flavor and texture. Substitute the walnuts with pecans or leave them out if desired.
Are you interested in trying these ingredients out in another easy baking recipe? We have a Gluten-Free Hot Cross Bun Recipe that uses many of them to make buns that are soft, well-risen, and light.
RECIPE CARD: Gluten-Free Sticky Buns (PRINTABLE)
Ingredients
For the buns:
- 260 grams gluten-free flour mix, about 2 cups
- 75 grams almond flour, about ¾ cup
- 50 grams granulated sugar, about ¼ cup
- 1½ teaspoons xanthan gum
- 2¼ teaspoons instant yeast
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup water, warmed to 110F
- 2 large eggs
- 1½ teaspoons apple cider vinegar
- 2 Tablespoons vegan butter, melted
For the topping/filling:
- 12 Tablespoons vegan butter, softened
- 220 grams brown sugar, about 1 cup
- ¼ cup honey
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
Instructions
- Mix the dry ingredients: In the large mixing bowl of a stand mixer, add the gluten-free flour mix, almond flour, sugar, xanthan gum, yeast, baking powder, and salt. Then mix on low speed for 15 seconds until everything is evenly combined.
- Mix the wet ingredients: In a small bowl, add the warm water, eggs, apple cider vinegar, and melted butter, then whisk them together with a fork.
- Make the dough: With the mixer running, slowly add the wet mixture to the dry ingredients and mix on medium speed for 5 minutes until the dough is smooth and thick.
- Let the dough rise: Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it is about 50% larger.
- Prepare the pan: Preheat the oven to 375°F and lightly grease a 9-inch cake pan.
- Make the topping: Mix the softened vegan butter, brown sugar, honey, cinnamon, vanilla, and salt until smooth. Spread half in the prepared pan and sprinkle with walnuts.
- Roll out the dough: Roll the dough into a 9 × 13-inch rectangle on parchment paper. Spread the remaining topping over the dough.
- Roll and slice: Roll the dough tightly from the long edge. Mark 8 equal portions, then take a piece of waxed tooth floss, slide the string under the score, and pull it up through the dough with a criss-cross motion. Place the roll into the pan, repeating the slicing method for each one.
- Bake: Arrange the rolls in the prepared pan and bake for 30–35 minutes, until lightly golden and baked through.
- Cool and invert: Let the buns rest in the pan for 10–15 minutes. Loosen the edges with a thin knife and carefully invert onto a serving platter.
- Serve: Serve warm and gooey.
Notes
- Ensure that you weigh your ingredients.
- Avoid overmixing to prevent dense buns.
- Let your dough rest for a bit to help it puff up.
- Use some oil on your hands or parchment when rolling.
- Press out and roll the dough between parchment paper to prevent sticking.
- Use waxed tooth floss to slice the buns.
- The surface is lightly golden.
- A toothpick inserted into the center comes out clean.
- It springs back slightly when gently pressed.
- Room temperature storage: After cooling, store the buns in plastic wrap or an airtight container at room temperature for about 2-3 days.
- Refrigerating: Once baked and cooled, keep the sticky buns in a tight container in the fridge for up to 5 days.
- Freezing: Wrap each bun in plastic wrap, place them in a tightly packed bag or container, and freeze for about 2 months.
- Make-Ahead: Keep your dough in the fridge for at least 24 hours before baking, or in the freezer for up to 7 days.
Nutrition
How to Make Gluten-Free Sticky Buns
As long as you have the right supplies, these decadent buns come together pretty easily in a few hours. Just follow these detailed steps, and you’ll have perfect buns in no time:
Equipment You’ll Need
This recipe doesn’t require any fancy kitchen equipment, just some basic baking tools:
1) Mix the dry ingredients
In the large mixing bowl of a stand mixer, add the gluten-free flour mix, almond flour, sugar, xanthan gum, yeast, baking powder, and salt. Then mix on low speed until everything is evenly combined. Doing this ensures the leavening is distributed evenly.
2) Mix the wet ingredients
In a small bowl, add the warm water, eggs, apple cider vinegar, and melted butter, then whisk them together with a fork. Doing this ensures even distribution of liquids and fats and prevents overmixing.
3) Combine the dry and wet ingredients
With the mixer running, slowly add the wet mixture to the dry ingredients and mix on medium speed for 5 minutes until the dough is smooth and thick.
4) Let the dough rise
Scrape the bowl with an oiled spatula and cover tightly with a towel or plastic wrap. Then let the dough rise in a warm place for an hour, or until it is 50% larger. This firms the dough and makes it easier to roll.
5) Prep the pan and oven
Preheat the oven to 375°F and lightly grease a 9-inch cake pan with cooking spray.
6) Make the topping
In a medium bowl, mix the softened vegan butter, brown sugar, honey, cinnamon, vanilla extract, and salt until smooth.
Spread half of the caramel mixture evenly across the bottom of the prepared pan, then sprinkle the chopped walnuts over it. Reserve the remaining caramel mixture for the dough.
7) Roll out the dough
Place a large sheet of parchment paper on your work surface and lightly dust it with gluten-free flour. Turn the risen dough onto the parchment and roll it into a 9 × 13-inch rectangle.
Spread the remaining caramel mixture evenly over the surface of the dough, leaving a small border around the edges.
8) Roll and slice the dough
Roll up the dough, starting on the long edge, using the parchment as a guide. Then, with a sharp knife, score the dough for 8 rolls. After this, take a piece of unflavored waxed tooth floss, slide the string under the score, and pull it up through the dough with a criss-cross motion. Do this for all of the rolls.
9) Bake the rolls
Bake the sticky buns for 30–35 minutes, or until the tops are lightly golden and the buns are baked through
10) Cool and invert the rolls
Let the buns rest in the pan for 10–15 minutes so the caramel can set slightly. Run a thin knife around the edges, place a serving platter over the pan, and carefully invert the buns onto the platter. Let them cool for a few minutes before serving.
11) Serve and enjoy
Serve the sticky buns while they are still warm and gooey.
Tips for Success
Stick to the following tips to bake gluten-free sticky buns that are soft, gooey, and packed with cinnamon flavor:
- Make sure to weigh your ingredients so that you measure the flour mix accurately.
- Don’t overmix the dough. Mix just until it becomes smooth and thick. Overmixing isn’t necessary and can make the dough more difficult to handle.
- Let your dough rest for a bit. This will help it puff up and soak the starches, leading to better texture.
- Use some oil on your hands or parchment when rolling instead of adding flour.
- You can press out and roll the dough between parchment paper and on a parchment-dusted counter to prevent sticking.
- Use waxed tooth floss to slice the buns. Doing this helps you cut the dough into individual buns without crushing them.
- Ensure you cut the buns into even pieces to prevent uneven baking.
- Make sure your pan has 3-inch sides. The buns will rise as they bake, so it’s important to use a pan with sides tall enough.
- Place a piece of tin foil on the bottom of the oven. This prevents the topping mixture from spilling over.
These simple tips can help you make soft, sweet gluten-free sticky buns with consistent results every time.
Troubleshooting Tips
There may be situations when you cannot achieve the desired gluten-free sticky buns. That’s why you need to take note of some common problems and how to solve them.
- Sticky buns didn’t rise: Check that your yeast is active and that the water used with it isn’t too hot or too cold. Give the dough enough time to rise in a warm, draft-free area. Gluten-free dough may not double in size like traditional yeast dough, so look for an increase of about 50% instead.
- Sticky buns are dense: Dense buns can result from inactive yeast, an incorrect flour blend, insufficient rising time, or inaccurate measurements. Weigh the flour rather than measuring it by volume, make sure your yeast is fresh, and allow the dough to rise fully before rolling.
- Sticky buns spread too much: Excess moisture or over-proofing can cause the rolls to lose their shape. Measure the ingredients carefully and avoid allowing the dough to rise for significantly longer than recommended. If the dough feels unusually soft and difficult to handle, chill it briefly before rolling.
- The topping sticks to the pan: Grease the pan thoroughly before adding the caramel mixture. Allow the baked buns to rest for about 10–15 minutes, then loosen the edges with a thin knife and invert them while the topping is still warm.
Several problems can arise when you bake gluten-free sticky buns, but you can easily solve them with a few small adjustments. Once you successfully bake a batch, you can more easily repeat the process and achieve consistent results.
5 Delicious Variations Of This Recipe
With these easy variations, you can whip up many different flavors using this base recipe.
- Maple–Pecan Sticky Buns: Try a classic twist on these buns by replacing some of the brown sugar in the glaze with maple syrup and using pecans instead of walnuts. The maple flavor gives your buns a richness that perfectly matches the pecans.
- Apple–Cinnamon Sticky Buns: Add finely diced, well-drained apples to the filling for a fruity variation. Keep the amount modest so the additional moisture doesn’t affect the dough.
- Chocolate–Caramel Sticky Buns: For a decadent dessert style, add about ½-¾ cup of chocolate chips on top of the dough before baking. Then top with a drizzle of chocolate glaze once flipped. Chocolate pairs well with caramel, and the chips melt into pockets of gooeyness.
- PB&J–Style Sticky Buns: Spread a thin layer of peanut butter over the rolled-out dough, followed by a small amount of jam, before rolling the dough into a log.
- Prune–Pecan Caramel Sticky Buns: For this version, mix ½–¾ cup finely chopped prunes with cinnamon-sugar and a little orange zest. This yields buns that remain moist, with prunes giving a gentle fruitiness to the flavor.
Serving Suggestions
These gluten-free sticky buns stand out for their incredible versatility. With this in mind, here are some delicious ways to serve these buns:
- Serve the gluten-free sticky buns warm, alongside a steaming cup of coffee or tea, for the ultimate comfort experience.
- Go for an extravagant breakfast or a festive brunch with eggs, bacon, and fruits.
- Enjoy your buns with fresh berries for a bit of brightness and a little tart contrast on your plate.
- Make them into an indulgent dessert by adding a small scoop of Ice Cream or a dollop of whipped cream.
Storage and Make-Ahead Tips
When you store your sticky buns properly, you can keep them fresh longer and enjoy them whenever you want.
- Room-temperature storage: These sticky buns are best enjoyed the day they are baked. However, if there are any spare buns left, store them in plastic wrap or an airtight container at room temperature for about 2-3 days.
- Refrigerating: Once baked and cooled, keep the sticky buns in a tight container in the fridge for up to 5 days.
- Freezing: If you want to keep your sticky buns for even longer, wrap each bun in plastic wrap, place them in a tightly packed bag or container, and freeze for about 2 months. When ready to use, thaw them overnight in the refrigerator.
- Make-Ahead: You can prepare the dough up to 24 hours in advance. After mixing, cover the dough tightly and refrigerate it overnight. When you’re ready to bake, let the dough sit at room temperature briefly, then roll, fill, shape, and bake as directed.
Frequently Asked Questions (FAQs)
Here are the questions regarding baking these gluten-free sticky buns. If you have a question we haven’t answered, drop it in the comments.
Why do my sticky buns have gummy centers?
They are either underbaked, overly liquid, or made with a very starchy flour blend. Bake the buns for longer at a slightly lower temperature, and cover them with foil later in the baking process to prevent them from browning too much.
What’s the difference between cinnamon rolls and sticky buns?
There are a couple of differences. First, sticky buns typically do not contain frosting or icing, and second, they are flipped out of their baking pan, so they’re served upside down. Sticky buns also contain nuts, and cinnamon rolls do not.
Can I skip the one-hour rise time?
I highly recommend letting the dough rise for at least one hour. The dough needs time to rise properly so the buns are soft, light, and fluffy.
Can I make these sticky buns vegan?
Absolutely. The recipe already uses vegan butter, so you only need to replace the eggs with a suitable egg substitute. You can use flax eggs, chia eggs, aquafaba, or another option from our egg substitute guide. Keep in mind that different egg substitutes may slightly change the texture of the finished buns.
Why is the glaze sticking to the pan?
The glaze may stick if the pan wasn’t greased well or if the buns cooled for too long before being inverted. Grease the pan thoroughly, let the buns rest for only 10–15 minutes, then loosen the edges with a thin knife and invert them while the caramel is still warm.
More Delicious Gluten-Free Roll Recipes You Can Try
Would you like to try out other tasty variations of this gluten-free sticky bun recipe? Here are some you can check out:
- Gluten-Free Cinnamon Rolls Without Yeast for soft, fluffy, and fresh-baked cinnamon rolls.
- Pull-Apart Gluten-Free Parmesan Rolls for the perfect addition to your dinner table.
- Oatmeal Rolls for soft, cozy rolls that pair beautifully with soup, stew, holiday dinners, or a simple weeknight meal.
- Gluten-Free Yeast Rolls for super quick rolls that are soft and incredibly tasty.
- Gluten-Free Sesame Seed Rolls for delicious, flour-free, gum-free rolls that are light and tender.
Whether you’re looking for a nutritious treat to quickly whip up or savory rolls that pair well with other dishes, these recipes give you a variety of ways to enjoy gluten-free rolls.
Share Your Experience With Us
If you tried this gluten-free sticky bun recipe, I’d love to hear about your baking experience. Leave a comment below and share how your sticky buns turned out, or describe how you put your own spin on the recipe. Your feedback and unique twists benefit both other readers and me. Also, if you are interested in trying other gluten-free rolls, you can find more above.
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