Gluten-Free Pecan Sticky Buns Recipe : One of my favorite morning foods is sweet rolls, such as gluten-free cinnamon rolls and sticky buns. Brown sugar and cinnamon are mixed into the gluten-free sweet dough, which is then baked on top of a mouthwatering brown sugar and pecan caramel sauce.
Gluten-Free Pecan Sticky Buns Recipe
When the gluten-free caramel rolls are done, they should be turned upside down and placed on a tray. The caramel sauce and pecans will combine to form a delicious topping that is hard to refuse!
Ingredients
For the Gluten Free Sweet Dough
- 400 grams Gluten Free Multipurpose Flour (I recommend Cup4Cup for best result)
- 60 grams Powdered Sugar
- 25 grams Instant Vanilla Pudding Powder
- 17 grams baking powder
- 5 grams psyllium husk (3.5 teaspoons!)
- 3 grams kosher salt
- 275 grams whole milk
- 15 grams white vinegar or apple cider vinegar
- 70 grams unsalted butter, soft
- 2 large eggs, at room temperature
For shaping
- 40 grams Gluten Free Multipurpose Flour
For the Filling
- 20 grams unsalted butter, melted and cooled
- 140 grams light brown sugar
- 2 teaspoons ground cinnamon
For the Egg Wash
- 1 large egg yolk, at room temperature
- 1 tablespoons milk
For the pecan caramel sauce
- 80 grams light brown sugar
- 55 grams unsalted butter, melted
- 30 grams honey (can be replaced with maple syrup)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 100 grams raw pecan halves, roughly chopped
Instructions
How to make Gluten Free Sweet Dough
mix the vinegar into the milk, mix briefly, and let sit for ten minutes. It will curdle the milk.
Mix or sift the dry ingredients in a medium-sized mixing bowl or the bowl of your stand mixer (equipped with the dough hook).
Set your mixer to a low speed, then add the soft butter and milk/vinegar combination. Mix for a minute, or until all of the liquid has been absorbed.
Once a dough has formed, gradually add each room-temperature egg.
After adding both eggs, scrape down the sides of the mixer and turn it off. Don’t forget to include the bottom of your mixing basin.
Stir the dough for five minutes at a medium speed. It ought to change from a lumpy mess, into a soft dough.
After leaving the dough in the bowl, add an extra 10 grams of gluten-free flour on top. Give the dough ten to fifteen minutes to rest. ACTIVITY IS REQUIRED!
After allowing the dough to rest for the first time, place it on a sheet tray coated with parchment paper and lightly dust with gluten-free flour (I use around 15 grams of flour for this).
Using your hands, gently pat the dough into a rectangle that measures approximately 12 by 8 inches (30 by 20 cm). It ought to stand about 1.5 cm (0.5 in) tall.
Refrigerate the rectangle gluten-free cinnamon dough for twenty to thirty minutes. It will be difficult to roll the sticky buns if you skip this step. It is essential to rest the dough.
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How to roll, shape and bake Gluten Free Sticky Buns
It is time to shape the sticky buns once the dough has rested in the refrigerator for thirty minutes.
Gently remove all of the excess flour from the sweet roll dough’s surface using a pastry brush.
Place a piece of parchment paper over the dough and turn it over. Peel off any parchment paper that could have stuck to the dough with care. Use the pastry brush to remove any remaining flour.
After the butter has cooled and melted, lightly brush the dough. Mix the cinnamon and brown sugar, then sprinkle it over the butter and work it into the dough with your hands.
To roll the caramel rolls, cut the dough into 8 equal wide strips. Make sure the wide side is facing you.A sharp, clean knife works the best for this (if the dough is too warm it will stick to the knife. you may stick it in the freezer for a few minutes)
To make the egg wash, combine the egg yolk and milk and whisk together with a fork.
Using some egg wash, brush both ends of each dough stripe. Carefully roll them into rolls and place them on top of the caramel pecan topping. One roll in the center and 7 rolls around the edges. (3 rows of 3 sticky buns if using a square pan).
Place the pan of Sticky Buns in the oven and bake at 400F for 20 minutes. Carefully tent the pan with some foil and continue to bake for 20 minutes. After 40 minutes of baking time, carefully remove the foil and bake the buns for an additional 5-7 minutes. This allows them to get some more color. The gluten-free caramel rolls are ready when they are golden brown and have an internal temperature of at least 200F.
Carefully remove the pan from the oven and allow them to cool for 5 minutes on a cooling rack.
Prepare a serving tray while the gluten-free caramel rolls are cooling. Verify that the size exceeds the 9-inch cake pan.
Run a knife around the pan’s edges. Turn the caramel rolls over carefully onto a platter, then serve hot. Use a spoon to mop up any caramel sauce that may have stuck to the pan’s bottom and drizzle it over the sticky buns.
