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 9x13 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 10x12 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.
Notes
Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days. Reheat in microwave (15-30 sec) or oven (350°F for 5-10 min). Freeze for up to 2-3 months, wrapping tightly.
