Gluten Free Easy Sticky Buns Recipe

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by Carol Kicinski on December 26, 2010

Some mornings just call out for a little something special at the breakfast table, especially when the house is filled with family home for the holidays.

My earliest baking memories where of making those pre-made cinnamon buns that come in round packages that you whack on the edge of the counter to open up. The house was filled with a warm cinnamony scent and we couldn’t wait to dig in. They were easy to prepare and quick, always a plus in the morning, but also filled with gluten thus off limits now.

I wanted to create a quick and easy gluten-free breakfast treat for my breakfast table and came up with these gluten-free sticky buns. Believe me, they are dead easy to make and in just about 20 minutes the aroma wafting through the house will entice even then sleepiest of sleepy heads to the table.

I have made gluten-free sticky buns and cinnamon rolls before; there is even a recipe for them in my upcoming cookbook. But they are time consuming and while delicious, do not provide the more instant gratification I was searching for this morning with hungry g-kids and a busy day ahead. So I used Kinnicinnick Bread & Bun Mix as a base for my easy sticky buns. Um, may I just say – they taste amazing, especially considering how little effort goes into making them.


Gluten Free Easy Sticky Buns Recipe

Ingredients

½ cup unsalted butter, at room temperature – use divided
1/3 cup light brown sugar
1 cup chopped pecans
1½ cups Kinnikinnick Bread & Bun Mix1 cup water
¼ teaspoon kosher or fine sea salt
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon

Directions

Preheat oven to 375 degrees. Spray a 12 cup standard muffin pan with non-stick cooking spray.

In the bowl of an electric mixer cream 6 tablespoons of butter with the brown sugar until fully combined. Add the chopped pecans and mix to combine. Divide the mixture between the prepared muffin cups.

Melt the remaining 2 tablespoons of butter. Add the bread and bun mix to the mixing bowl (no need to get another one dirty) along with the melted butter, water, salt, vanilla and cinnamon. Mix on low to combine, scraping down the sides of the bowl once. Turn mixer to high and beat for 3 minutes. Divide the batter among the muffin cups on top of the pecan mixture. Bake for 15 – 20 minutes or until the buns are firm and browned and a toothpick inserted into the center comes out clean.

Let the buns cool in the pan for 5 minutes and no longer (or the topping will harden). Run a dinner knife around the edges of the buns. Place a flat baking sheet over the muffin pan and flip over. If any of the topping stays in the muffin cups just spoon it back onto the buns. Serve warm.

Servings

A gluten free recipe that makes 12 sticky buns!

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Categories:    Breakfast & Brunch

{ 21 comments… read them below or add one }

Iris December 26, 2010 at 11:12 am

There's nothing like my mom's cinnamon rolls, but they have gluten in them and take hours to make. I love the idea of a quick cinnamon bun recipe.

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Juanita December 26, 2010 at 1:39 pm

Love the smell of baking cinnamon wafting from the oven!

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Karina Allrich December 26, 2010 at 2:55 pm

Those sticky buns look tempting. Too tempting. ;-) Wishing you a lovely New Year!

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gfe--gluten free easily December 26, 2010 at 4:57 pm

Those look awfully good, Carol! Beautiful photo as usual. :-) Made cinnamon-sugar popovers this morning so I have my fix for the moment, but will definitely keep these in mind for the future. ;-)Hope you are having wonderful holidays! xoShirley

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Ellen December 27, 2010 at 12:33 am

I'm usually such a stickler about making things from scratch, but these are just the cat's meow! They're easy and they look delicious, and while I love my recipe for homemade gluten free cinnamon buns, these look a whole lot easier! Thank you Carol!EllenGluten Free Diva

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Tasty Eats At Home December 27, 2010 at 6:26 am

These sound great! Might have to make some for New Years Day!

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micah mcd December 27, 2010 at 2:54 pm

Beautiful!

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The InTolerant Chef December 27, 2010 at 6:22 pm

I love the look of these, I wish I could get that mix in Ausralia.

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Jas. December 28, 2010 at 4:30 am

oh these look sooo yummy! I'm going to try them with a different gf bread mix, as you can't get that brand here, in Oz. Will let you know how they go! Have a wonderful holiday with the g-kids!

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veterinary medicine January 19, 2011 at 6:29 am

Great information! I’ve been looking for something like this for a while now. Thanks!

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Christene Fowkes January 13, 2012 at 3:58 pm

This really answered my drawback, thanks!

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kathy mccormack January 21, 2012 at 2:51 pm

I made the sticky buns this morning. What a treat. I didn’t need to spend alot of time preparing and measuring ingredients so from mixing to oven was less than 10 minutes. The house smelled great and the buns were delish. Thank you so much for sharing this recipe.

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Carol Kicinski January 21, 2012 at 3:43 pm

Thanks for reporting back Kathy and YAY!

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Christa March 3, 2013 at 11:51 am

Made the sticky buns this morning! Truly an easy recipe so when the craving hits. I used Bob’s Mills bread mix. After mixing it for 3 minutes, the batter becomes almost meringue-like so when it cooks, it holds its shape so I should have pressed it down more so that the pecans were absorbed better. I liked the fact that there was no sugar in the batter. Overall, they tasted pretty good, perhaps a bit doughy but that might be b/c of the brand of mix I used or b/c it was quite cooked enough. I will probably make it again.

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Carol Kicinski March 4, 2013 at 9:48 pm

Glad you liked it even though a little doughy, could have been weither the brand or it was a lillte undercooked. A good reason to try again :)

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Christa March 3, 2013 at 11:53 am

should have said because it “wasn’t” quite cooked enough.

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Jodine July 27, 2013 at 2:27 pm

I would like to have a gluten free Pina Colada pancake recipe.

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LaDeDa September 25, 2013 at 9:44 pm

Made these tonight with Bob’s Red Mill GF Pancake Mix.They came out great-just what I was craving.

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CarolKicinski October 5, 2013 at 12:07 pm

Thanks for letting me know – so happy you enjoyed the recipe!

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Robin Mooney October 23, 2013 at 5:23 pm

Yummy! I may have to make these this weekend! =) Hmmmnn…maybe a cherry and pineapple chunks in place of the pecans on the bottom, a little pineapple juice in place of the water in the muffin…pineapple upside down muffins! The possibilities are endless…thanks for the recipe and inspiration! You ROCK!

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CarolKicinski October 23, 2013 at 8:44 pm

Thanks Robin, your suggestions rock too!

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