Gluten Free Easy Sticky Buns Recipe

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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Breakfast & Brunch, celiac, celiac disease, diet, foods, Gluten Free, recipes, whole-foods