Caramel Pecan Sticky Buns
First of all, I want to thank Gemma from Bigger Bolder Baking for posting this recipe on her YouTube Channel. If you don’t already follow her, you should be! As a gluten-free baker and blogger, I have pretty much mastered the core dessert recipes, such as cakes, muffins, and cookies. But I’ll admit, I had yet to be able to find that perfect sticky bun recipe. Every gluten-free version I tried to make was dense and lacked that delicious sticky bun texture.
Well, the wait is officially over! I had a day off from my actual day job recently, so I went to the kitchen, cranked up some classic tunes, and focused on one goal: to tweak this sticky bun recipe and craft the perfect gluten-free version. With only a few minor changes to the original recipe, these little babies turned out to be the best sticky bun recipe I’ve ever come across.
One of the biggest struggles you normally run into with gluten-free cinnamon roll and sticky bun recipes is a lack of that fluffy, yeasty texture. Not to mention, generally it’s very tough to roll out the dough after it’s risen. Neither of these problems arose with this recipe, and after they were done baking…all I can say is it will take some self control not to just eat these buns straight out of the pan!!! If you give this recipe a try, we’d love to hear how they turned out for you! So leave us a comment below, and don’t forget to head over to YouTube and check out Bigger Bolder Baking. I’m sure you’ll find more delicious creations you can’t wait to try.
1 cup milk
2 1/2 tsp dry yeast
2 tsp Himalayan salt
2 room temperature eggs, lightly beaten
1/4 cup organic honey
1/2 cup Kerrygold Butter, melted
1 tablespoon vanilla extract
3 1/2 cups Bob’s Red Mill Gluten Free All-Purpose Flour
2 tsp xanthan gum
1/3 cup brown rice flour
Caramel Topping and Filling:
1 cup Kerrygold Butter, melted
1 1/4 cup brown sugar
1/3 cup organic honey
1 tbsp ground cinnamon
1/2 tsp Himalayan salt
1 1/2 cups pecans, chopped
To begin, in a large bowl combine the all-purpose flour, yeast, xanthan gum, and salt. Set aside until needed.
In a large glass measuring cup, mix together the milk, honey, vanilla, and butter. Place in the microwave and gently heat for a few seconds, until the mix is lukewarm and the butter is melting. (You can also heat all these ingredients in a saucepan over medium-low heat if you’d prefer to not use a microwave.)
Once the butter has melted, quickly whisk in the eggs until combined. Be sure the liquids aren’t too hot, otherwise you’ll cook the eggs.
Pour the liquid ingredients into the dry and mix until it forms a sticky dough and all of the flour is mixed in. Add in the brown rice flour, and with a clean hand work in the flour until the dough is no longer sticky. Transfer to a large greased bowl, cover with cling wrap, and allow to rest at room temperature until the dough rises (minimum four hours).
For the filling:
Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
Since I was working with gluten-free flours, I opted to use a 9″ springform pan, to make it easier to separate the buns from the pan.
Using some of the melted butter, grease the bottom and sides of the pan. Next, with a spatula, spread half the caramel mixture evenly over the bottom and all over the sides. Then sprinkle the pecans over the caramel mixture and set aside.
After the dough has rested at least four hours, dust a clean work surface with brown rice flour. Roll out the dough to a 1/8″ thick rectangle (about 20 inches long). Be sure the surface has enough flour to keep the dough from sticking.
Spread the remaining caramel mixture evenly over the rolled dough, leaving about a 1″ blank space around the edge of the dough without the filling.
Starting with the long side, roll the dough into a log. Keep rolling it over until the seam is underneath.
Using a serrated knife, cut the log into 2 1/2″ rolls (for me, this yielded eight generously sized sticky buns). Arrange the buns over the pecans in the prepared pan, so that the swirled cut edge is facing upward.
Cover the tin with plastic wrap and allow to rest for at least one hour (I allowed mine to rest for two hours). This gives the bun more time to rise and spread out. They should be touching by the time they are ready to bake.
Once proofed, place the springform pan on a greased round baking sheet, in case the caramel bubbles over.
Preheat the oven to 350°F and bake for about 40 minutes, or until golden brown and firm in the center.
While still hot, run a thin spatula or knife around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them rest too long, they will stick to the pan and will be difficult to turn out. Enjoy these delicious Caramel Pecan Sticky Buns while they are still warm!