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5 from 6 votes
by Marly
22
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These Gluten-free sticky bunsaresoft, buttery rolls packed with cinnamon and the perfect sticky caramel pecan topping. It’s undeniably delicious! If you’re after a gluten-free, soft, fluffy cinnamonrollsrecipe, you’ll love this one.
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I love my healthy breakfasts, like our daily Green Smoothies. But there are times when adding some indulgences makes it fun. That’s where these gluten-free sticky buns come in handy!
Cooking the rolls “upside-down” creates a gooey topping. That’s why I oftentimes refer to these as gluten-free caramel rolls, because of the caramel-like flavor of that baked-in topping.
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Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Gluten-Free flour — see more on gluten-free flour options below
- Ground Cinnamon — You can mix things up by using some Pumpkin Pie Spice Blend
- Almond Flour — I love adding Almond Flour to my baked goods, especially gluten-free baked goods. You can buy this at the store or make your own homemade.
Ingredient Spotlight
What Gluten-Free Flour is Best?
I recommend using a 1:1 gluten-free baking flour because it’s been specifically formulated to work like regular, all-purpose flour. There are a lot of different gluten-free flours available these days, all of them with slightly different formulations. I have found Bob’s Red Mill 1:1 to be a go-to favorite.
How to Make Gluten-Free Sticky Buns
- Mix the yeast with the barely warm milk and sugar. Then stir in melted butter and some of the gluten-free flour.
- Stir together the remaining dry ingredients and stir in with the yeast mixture.
- Mix on low until a sticky dough forms. Add more flour if necessary. Continue mixing 5 to 7 minutes.
- Cover and let the dough rise for 45 minutes to an hour.
- Stir together the topping and spread it in the prepared pan.
- Roll out the dough and spread with softened vegan butter. Then sprinkle with brown sugar and then cinnamon.
- Roll the dough into a log, then use a knife to cut it into 10 pieces.
- Cover and set aside for 20 to 30 minutes.
- Bake for 30 to 35 minutes until the rolls are golden brown on the edges.
- Remove them from the oven, and let them sit for several minutes. Then invert them onto a pan to cool some before serving.
Step-by-Step Instructions
Here are more detailed step-by-step instructions.
Step One: Make the Gluten-free Dough
- Mix the yeast with the barely warm milk and sugar.
- Then stir in vegan butter and one cup of the gluten-free flour.
- Stir together the remaining dry ingredients.
- Pour the remaining dry ingredients in with the wet mixture and mix on low. You should see a sticky dough form.
- Continue mixing to allow the mixture to combine.
- Cover and let the dough rise for 45 minutes to an hour.
Step Two: Make the Topping
- Whisk together butter, brown sugar, syrup, and salt. Stir until smooth.
- Spray a 9-inch round cake pan with vegetable cooking spray. Pour the topping mixture into the pan. Sprinkle evenly with chopped pecans.
Step Three: Fill, Roll, and Slice
- Use a rolling pin to roll the dough until it’s approximately 11 x 14″ rectangle.
- Gently spread the softened vegan butter in an even layer on top of dough.
- Spread brown sugar on top.
- Sprinkle evenly with ground cinnamon.
- Starting with the long side closest to you, roll the dough up using the parchment paper to help lift and roll the dough.
- Use a sharp, serrated knife to slice the roll into 8 to 10 pieces, equal in size, and place them in the prepared pan. Cover and set aside for 20 to 30 minutes.
- Place the pan on top of the filling.
- Bake for 30 to 35 minutes until they’re golden brown on the edges.If your rolls are getting too golden, you can tent with foil at around 20 minutes and then bake for another 10 minutes or so.
- Once the rolls are done, remove them from the oven, and let them sit for 5 to 10 minutes before inverting them onto a serving plate. Be very careful not to touch the rolls because the sugar will be very hot at this point. Let the rolls cool and then serve.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 7 days. They can also be frozen in proper freezer containers for up to 2 months. To reheat, pop them in the microwave for a few seconds (if frozen it will take up to a minute to reheat).
What Makes This Recipe Shine?
- Adding the caramel topping in the bottom of the pan creates that classic “sticky bun” gooey topping
- Using a high-quality gluten-free flour makes the perfect dough
- Adding ground cinnamon to the filling creates that perfect flavor we all know and love
- Chopped pecans add bits of crunch and texture to every bite!
Serving Suggestions
Serve these sticky buns with your favorite beverages, hot or cold, such as these:
- Golden Milk Latte
- Chai Tea Latte
- Vegan Hot Chocolate
- Hot Chocolate Tea
Vegan Cinnamon Favorites
If you love the cinnamon goodness in these gluten-free sticky buns, here are even more vegan cinnamon favorites to enjoy:
Sweet Potato Cinnamon Rolls
140 mins total
Vegan Cinnamon Bread
130 mins total
Cinnamon Roll Overnight Oats
65 mins total
Vegan Gluten-Free Cinnamon Rolls
140 mins total
Here are more vegan and gluten-free recipes you’ll love!
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Gluten-Free Sticky Buns
These gluten-free sticky buns are soft, chewy, and undeniably sweet! If you're after a gluten-free soft, fluffy cinnamon rolls recipe, you'll love this recipe with its sticky caramel-pecan topping.
5 from 6 votes
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Rising Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings: 10
Calories: 390kcal
Author: Marly McMillen
Ingredients
Dough
- 1 cup plant-based milk, warmed between 105°F — 110)
- 2 ¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup vegan butter, melted
- 2 ¾ cups gluten-free flour (1:1 baking flour)
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- 4 tablespoons vegan butter, melted
- ⅓ cup packed brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ½ cup chopped pecans
Filling
- 3 tablespoons vegan butter, softened
- ⅓ cup packed brown sugar
- 1 tablespoon ground cinnamon
Instructions
For the Dough:
Mix the yeast with the barely warm milk and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl if using an electric mixer). Let it sit 5 to 10 minutes until the mixture gets bubbly.
Stir in the vegan butter and 1 cup of gluten-free flour.
Stir together the remaining dry ingredients.
Pour the remaining dry ingredients in with the wet mixture and mix on low. You should see a sticky dough form. Continue mixing to allow the mixture for 5 to 7 minutes to get air into the batter. Your dough will still be sticky but it will be thick. If it's not thick, stir in a tablespoon or two of additional GF flour.
Cover the dish and let rise for 45 minutes to an hour.
For the Topping:
Whisk together butter, brown sugar, syrup, and salt. Stir until smooth.
Spray a 9-inch round cake pan with vegetable cooking spray. Pour the topping mixture into the pan. Sprinkle evenly with chopped pecans.
For the Filling:
Preheat oven to 375°F/190°C.
Tear off a large strip of parchment paper. Either tape down the edges, or add a non-stick mat below it on a counter. Place the dough on top of the paper and sprinkle with a bit of GF flour. Use a rolling pin to roll the dough until it's approximately 11 x 14″ rectangle.
Gently spread the softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon/sugar filling mix. Starting with the long side closest to you, roll the dough up using the parchment paper to help lift and roll the dough.
Use a sharp, serrated knife to slice the roll into 8 to 10 pieces, equal in size, and place them in the prepared pan. Cover and set aside for 20 to 30 minutes.
Place the pan in the oven and bake for 30 to 35 minutes until they're golden brown on the edges.If your rolls are getting too golden, you can tent with foil at around 20 minutes and then bake for another 10 minutes or so.
Once the rolls are done, remove them from the oven, and let them sit for 5 to 10 minutes before inverting them onto a serving plate. Be very careful not to touch the rolls because the sugar will be very hot at this point. Let the rolls cool and then serve.
Store rolls in an airtight container at room temperature for up to 7 days, in the fridge for up to a week, or in the freezer for up to 2 months. To serve, cook in the microwave until heated through.
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Notes
Note for rising dough: I like to heat a small mug of water in the microwave for about a minute or two. Then add the covered dough. It’s the perfect warm and dark environment!
Calories: 390kcal | Carbohydrates: 51g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 348mg | Potassium: 154mg | Fiber: 6g | Sugar: 23g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!
This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2021.
Enjoy!
