Sink your teeth into these sweet, taste-bud tempting gluten free sticky buns! Made with a soft, dairy free yeast dough, they're the roll that everyone will be raving about.
In the bowl of a stand mixer, add the gluten free flour mix, almond flour, sugar, xanthan gum, yeast, baking powder and salt. Mix on low speed for 15 seconds, until combined.
In a small bowl, add the water, eggs, apple cider vinegar and butter. Whisk with a fork to combine.
With the mixer running, slowly add the wet ingredients to the dry. Batter will come together.
Mix on medium speed for 5 minutes.
Scrape down the bowl and cover with a towel. Set aside to rise for 1 hour. Batter will not double.
For topping and assembly:
Preheat oven to 375F. Spray a 9" round cake pan with cooking spray.
In a medium bowl, mix together the butter, brown sugar, honey, cinnamon, vanilla and salt. Pour half of it into the prepared pan.
Sprinkle with chopped nuts.
Place a large sheet of parchment paper on the counter. Sprinkle it generously with flour.
Place the dough onto the parchment. Using a rolling pin, roll the dough to a 9"x13" rectangle.
Pour the remaining topping over the dough.
Using the parchment as a guide, roll up the dough, starting on the long edge. Use a knife and score the dough for 8 rolls.
Using a piece of waxed tooth floss, slide the string under the score and pull it up through the dough, using a criss-cross.
Place the roll into the pan, repeating the slicing method for each one.
Bake for 35-40 minutes, covering with foil at the 20 minute mark.
Remove from the oven and set on a wire rack for 5 minutes.
Place a large plate over the the pan and quickly flip the pan over so the buns go onto the plate. This is best done over the counter as it will be messy.
Serve warm.
Notes
Recipe was tested using this flour mix. I would not recommend substituting it.
The Nuts.com brand of almond flour was used in the recipe.
Instant yeast is also called bread machine or rapid rising yeast.
I would not recommend substituting the xanthan gum.
Swerve sweetener can be used as a sugar substitute in the buns.
The nuts can be substituted with pecans or even omitted.
I would not recommend substituting the vegan butter, but regular, dairy butter can be used.
Your cake pan should have 3" sides. If not, place a piece of foil on the bottom of your oven as the topping mixture may bubble over.
To get a nice 9"x13" rectangle, cut the dough and place where needed to make a rectangle.
Use a knife to score the dough, but not cut through. Tooth floss is best as it does not crush the rolls.
To slice using tooth floss: Slide the string under the entire roll. Position it to where the score mark is and bring up each side of the string, criss-crossing as you do. Repeat for each roll.
To lessen the mess when flipping the pan onto the serving plate, use a large piece of foil to act as a guard. Cover the serving plate with foil, tucking in all the way to the baking pan. Flip it quickly and the mess should stay contained in the foil.
Rolls can be stored covered at room temperature for up to 2 days. Microwave before serving.
Baked rolls can be frozen but do not taste as good as fresh.
The dough can be made ahead of time and refrigerated. After rising, cover the bowl and refrigerate for up to 1 day. Remove from the refrigerator and proceed with making the topping and assembling.