Shortcut Sticky Buns
There are few things in life more wonderful than the smell of sticky buns fresh out of the oven. Except, of course, eating a freshly baked sticky bun.
Traditional recipes for sticky buns involve hours of work: mixing, kneading and proofing dough, letting it rise, baking and glazing. Baking gluten-free sticky buns adds complications and can be a challenge for even experienced bakers. By using a shortcut – packaged gluten-free pie crust mix – we’ve cut down the time and effort without sacrificing taste.
Shortcut Sticky Buns
For the dough:
- 1 16-ounce package Bob’s Red Mill Gluten-free Pie Crust Mix
- 20 tablespoons cold unsalted butter or dairy-free buttery sticks
- 6-8 tablespoons ice cold water
For the topping:
- Gluten-free nonstick cooking spray
- 8 tablespoons unsalted butter or dairy-free buttery sticks room temperature
- ½ cup packed light brown sugar
- ½ cup chopped pecans
For the filling:
- 2 tablespoons unsalted butter or dairy-free buttery sticks melted and cooled
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher or fine sea salt
Prepare the dough:
- Pour the pie crust mix into the bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add it to the food processor. Pulse 10 times, 1 second per pulse. Add 6 tablespoons of water and process until the dough comes together. Add more water, 1 tablespoon at a time, if needed, until the mixture forms into a smooth dough. (If you do not have a food processor, you can cut the butter into the mix with a pastry cutter or 2 knives; sprinkle the water over the dough, and mix.)
- Divide the dough in half. Shape into rectangles, cover with plastic wrap, and refrigerate for 1 hour.
Prepare the topping:
- Spray a standard 12-cup muffin pan lightly with cooking spray. Combine the butter and brown sugar in a bowl, mixing well. Divide the mixture evenly among the muffin cups, flattening the mixture slightly with your fingers. Sprinkle the pecans on top of the sugar mixture in the muffin cups.
Prepare the filling:
- Remove dough from the refrigerator and roll each piece out between 2 pieces of waxed paper into rectangles about 12x8 inches.
- Brush each rolled out piece of dough with 1 tablespoon of butter. Spread ½ cup brown sugar over each piece of dough, pressing it into the dough lightly. Sprinkle each piece of dough with 1 teaspoon of cinnamon and ¼ teaspoon of salt.
- Starting at the short end of the rectangle, roll the dough tightly into a cylinder, finishing with the seam side down. Cut each roll into 6 equal pieces, each one being about 1 inch thick. Set the pieces into the prepared muffin pans on top of the topping. (Can be baked immediately or made the night before and stored, covered with plastic wrap, in the refrigerator overnight.)
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- If the rolls have been refrigerated overnight, let them sit at room temperature while the oven preheats. Place the muffin pan on the baking sheet to catch any drips.
- Bake for 35 minutes or until the rolls are lightly brown and firm to the touch. Let cool for 5 minutes only, then invert the muffin pan onto the parchment-lined baking sheet. If any of the topping stays in the pan, scoop it out with a spoon and place on the buns. Let cool before serving.
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