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Gluten Free Easy Sticky Buns Recipe
Posted By Carol Kicinski On December 26, 2010 @ 8:30 am In Breakfast & Brunch | 26 Comments
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
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.
A gluten free recipe that makes 12 sticky buns!
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