Looking for a truly decadent and satisfying dessert that everyone can enjoy? Our Gluten-Free Pecan Sticky Buns recipe delivers all the gooey, caramel-pecan goodness of traditional sticky buns, but without the gluten. This recipe is perfect for anyone seeking a delicious homemade treat that caters to dietary needs.
Key Ingredients for Gluten-Free Pecan Sticky Buns:
For the Dough:
- 1 ½ cups warm milk (dairy or non-dairy)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar, plus 1 teaspoon for activating yeast
- 4 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- ½ teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large eggs, at room temperature
For the Pecan Filling:
- ¾ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 2 tablespoons gluten-free all-purpose flour
- 1 teaspoon ground cinnamon
- 1 ½ cups chopped pecans
For the Caramel Topping:
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- ¼ cup corn syrup (or golden syrup)
- 1 teaspoon vanilla extract
How to Make Gluten-Free Pecan Sticky Buns
Whipping up these Gluten-Free Pecan Sticky Buns is a surprisingly straightforward process that yields incredibly rewarding results. The soft, slightly sweet dough envelops a generous swirl of spiced pecans and a rich caramel sauce, creating a truly irresistible treat. With a preparation time of about 45 minutes, plus rising and baking, you’ll have warm, gooey buns ready to delight your senses.
Step-by-Step Instructions:
- Activate the Yeast: In a small bowl, combine the warm milk (around 105-115°F or 40-46°C), 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is alive and ready to work its magic.
- Prepare the Dough Base: In a large mixing bowl, whisk together the gluten-free flour blend and salt. If your flour blend doesn’t contain xanthan gum, you’ll need to add about 1 teaspoon of xanthan gum to this mixture.
- Combine Wet and Dry Ingredients: Add the activated yeast mixture, the remaining ¼ cup of granulated sugar, and the softened butter to the dry ingredients. Mix with a wooden spoon or an electric mixer on low speed until just combined.
- Add Eggs: Beat in the two large eggs, one at a time, until fully incorporated. The dough will be soft and sticky, which is perfectly normal for gluten-free dough.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot to rise for 1 to 1 ½ hours, or until it has roughly doubled in size. Gluten-free doughs may not rise as dramatically as traditional wheat doughs, so keep an eye on it.
- Prepare the Pecan Filling: While the dough is rising, prepare the pecan filling. In a medium bowl, combine the ¾ cup packed light brown sugar, melted butter, 2 tablespoons of gluten-free flour, and cinnamon. Stir until well combined. Gently fold in the chopped pecans.
- Prepare the Caramel Topping: In a small saucepan, combine the 1 cup packed light brown sugar, ½ cup butter, and corn syrup. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and cook for 1 minute. Remove from heat and stir in the vanilla extract. Carefully pour this mixture into a greased 9×13 inch baking dish. Evenly sprinkle the chopped pecans over the caramel mixture in the baking dish.
- Shape the Dough: Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface (use your gluten-free flour). Gently pat or roll it into a rectangle approximately 10×12 inches.
- Assemble the Buns: Spread the pecan filling evenly over the rectangle of dough, leaving a small border along one of the long edges.
- Roll and Slice: Starting from the long edge with the filling spread to it, tightly roll up the dough. Pinch the seam to seal. Using a sharp knife or dental floss (this is a great trick for clean cuts with sticky dough!), slice the roll into 12 equal pieces.
- Arrange and Bake: Place the sliced buns cut-side up into the prepared baking dish, nestled into the caramel and pecan layer. They will be snug.
- Second Rise: Cover the baking dish loosely with plastic wrap or a kitchen towel and let the buns rise again in a warm place for about 30-45 minutes, or until they are puffy and have nearly filled the dish.
- Bake: Preheat your oven to 375°F (190°C). Remove the cover from the baking dish and bake for 30-35 minutes, or until the buns are golden brown and the caramel is bubbling around the edges.
- Unmold and Serve: Immediately after removing from the oven, invert a large serving platter or a baking sheet over the dish. Carefully and quickly flip the dish and platter together to release the sticky buns onto the platter. Let them cool slightly before serving warm.
Why You’ll Love This Gluten-Free Pecan Sticky Buns
These Gluten-Free Pecan Sticky Buns are an absolute dream for anyone craving a warm, gooey, and incredibly flavorful breakfast or dessert. The star of this show is undoubtedly the perfect balance of tender, slightly sweet gluten-free dough swirled with chunky, spiced pecans and bathed in a luscious, buttery caramel sauce. Making these at home is not only incredibly rewarding, but it’s also often more budget-friendly than purchasing specialty gluten-free baked goods. Forget those store-bought versions that can be dry and crumbly; these homemade buns promise a rich, moist texture with every bite, rivaling even the best traditional pecan rolls.
The aroma alone will have everyone rushing to the kitchen, and the first bite is pure bliss – soft dough, crunchy pecans, and that irresistible caramel glaze. Whether you’re gluten-intolerant or simply looking for an exceptionally delicious treat, these Gluten-Free Pecan Sticky Buns are sure to become a family favorite. Give them a try and experience the joy of truly decadent, homemade baking!
Storing and Reheating Tips
To keep your delicious Gluten-Free Pecan Sticky Buns fresh and enjoyable, proper storage is key.
- Room Temperature: Once cooled, if you plan to eat them within 1-2 days, you can store them in an airtight container at room temperature. However, due to the caramel, refrigeration is generally recommended for longer storage.
- Refrigeration: For up to 4-5 days, store leftover sticky buns in an airtight container in the refrigerator.
- Reheating: To reheat individual buns, place them on a microwave-safe plate and microwave for 15-30 seconds, or until warmed through. For a crispier top, you can also reheat them in a 350°F (175°C) oven for about 5-10 minutes.
- Freezing: For longer-term storage, you can freeze the cooled sticky buns. Wrap each bun tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. To reheat from frozen, unwrap the bun and reheat using the oven method (covered with foil to prevent drying) or microwave.
Final Thoughts
These Gluten-Free Pecan Sticky Buns are a testament to how delicious gluten-free baking can be. They offer pure comfort and joy in every gooey bite, making them a perfect treat for any occasion. Give this recipe a go and savor the sweet success!
Gluten-Free Pecan Sticky Buns
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk (around 105-115°F or 40-46°C), 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is alive and ready to work its magic.1.5 cups warm milk, 2.25 teaspoons active dry yeast, 0.25 cup granulated sugar
- In a large mixing bowl, whisk together the gluten-free flour blend and salt. If your flour blend doesn’t contain xanthan gum, you’ll need to add about 1 teaspoon of xanthan gum to this mixture.4 cups all-purpose gluten-free flour blend, 0.5 teaspoon salt
- Add the activated yeast mixture, the remaining 1/4 cup of granulated sugar, and the softened butter to the dry ingredients. Mix with a wooden spoon or an electric mixer on low speed until just combined.4 tablespoons unsalted butter
- Beat in the two large eggs, one at a time, until fully incorporated. The dough will be soft and sticky, which is perfectly normal for gluten-free dough.2 large eggs
- Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot to rise for 1 to 1 ½ hours, or until it has roughly doubled in size. Gluten-free doughs may not rise as dramatically as traditional wheat doughs, so keep an eye on it.
- While the dough is rising, prepare the pecan filling. In a medium bowl, combine the 3/4 cup packed light brown sugar, melted butter, 2 tablespoons of gluten-free flour, and cinnamon. Stir until well combined. Gently fold in the chopped pecans.0.75 cup packed light brown sugar, 0.5 cup unsalted butter, 2 tablespoons gluten-free all-purpose flour, 1 teaspoon ground cinnamon, 1.5 cups chopped pecans
- In a small saucepan, combine the 1 cup packed light brown sugar, 1/2 cup butter, and corn syrup. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and cook for 1 minute. Remove from heat and stir in the vanilla extract. Carefully pour this mixture into a greased 9×13 inch baking dish. Evenly sprinkle the chopped pecans over the caramel mixture in the baking dish.1 cup packed light brown sugar, 0.5 cup unsalted butter, 0.25 cup corn syrup, 1 teaspoon vanilla extract
- Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface (use your gluten-free flour). Gently pat or roll it into a rectangle approximately 10×12 inches.
- Spread the pecan filling evenly over the rectangle of dough, leaving a small border along one of the long edges.
- Starting from the long edge with the filling spread to it, tightly roll up the dough. Pinch the seam to seal. Using a sharp knife or dental floss (this is a great trick for clean cuts with sticky dough!), slice the roll into 12 equal pieces.
- Place the sliced buns cut-side up into the prepared baking dish, nestled into the caramel and pecan layer. They will be snug.
- Cover the baking dish loosely with plastic wrap or a kitchen towel and let the buns rise again in a warm place for about 30-45 minutes, or until they are puffy and have nearly filled the dish.
- Preheat your oven to 375°F (190°C). Remove the cover from the baking dish and bake for 30-35 minutes, or until the buns are golden brown and the caramel is bubbling around the edges.
- Immediately after removing from the oven, invert a large serving platter or a baking sheet over the dish. Carefully and quickly flip the dish and platter together to release the sticky buns onto the platter. Let them cool slightly before serving warm.