Gluten Free Sticky Buns Recipe

Gluten Free Easy Sticky Buns Recipe

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 the 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 gluten free 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 Image

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 Mix
1 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

This Gluten Free Easy Sticky Buns recipe makes 12 sticky buns!

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Buns Celiac Cinnamon Comfort Food Easy Gluten Free Gluten Free Recipes Kid Friendly Kinnikinnick Pecans Recipe
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  1. Iris
    December 26, 2010

    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.

  2. Juanita
    December 26, 2010

    Love the smell of baking cinnamon wafting from the oven!

  3. Karina Allrich
    December 26, 2010

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

  4. gfe--gluten free easily
    December 26, 2010

    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

  5. Ellen
    December 27, 2010

    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

  6. Tasty Eats At Home
    December 27, 2010

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

  7. micah mcd
    December 27, 2010

    Beautiful!

  8. The InTolerant Chef
    December 27, 2010

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

  9. Jas.
    December 28, 2010

    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!

  10. January 19, 2011

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

  11. January 13, 2012

    This really answered my drawback, thanks!

  12. kathy mccormack
    January 21, 2012

    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.

    1. January 21, 2012

      Thanks for reporting back Kathy and YAY!

  13. Christa
    March 3, 2013

    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.

    1. Carol Kicinski
      March 4, 2013

      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 :)

    2. Kris
      September 16, 2015

      Did you add yeast to the Bobs. Bread mix or use without it? I see the kinninncki was a just add water mix…. New to this gluten free world!

      1. Carol Kicinski
        November 24, 2015

        Kris, It doesn’t sound like she did I would just give it a try!
        xo,
        Carol

  14. Christa
    March 3, 2013

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

  15. Jodine
    July 27, 2013

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

  16. LaDeDa
    September 25, 2013

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

    1. CarolKicinski
      October 5, 2013

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

  17. Robin Mooney
    October 23, 2013

    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!

    1. CarolKicinski
      October 23, 2013

      Thanks Robin, your suggestions rock too!

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