RECIPE CARD: Gluten-Free Sticky Buns (PRINTABLE)
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.
Servings: 8 rolls
Calories: 435kcal
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
Serving: 8rolls | Calories: 435kcal | Carbohydrates: 72g | Protein: 10g | Fat: 21g | Sodium: 492mg | Potassium: 184mg | Fiber: 6g | Sugar: 43g | Iron: 2mg
