Gluten-Free Sticky Cinnamon Buns

Grandma’s Cinnamon Sticky Rolls

Great recipe from Jules Gluten Free


Bun Ingredients:

  • 2 cups Jules Gluten Free™ All Purpose Flour
  • 1/4 cup milk powder, dairy or non-dairy (DariFree™ Original Milk Powder) OR almond meal
  • 1/2 tsp. baking soda
  • 2 tsp. gluten-free baking powder
  • 1/4 cup shortening (e.g. Earth Balance®)
  • 3 Tbs. honey or agave nectar
  • 2 eggs (or 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
  • 1 cup vanilla yogurt, dairy or non-dairy (So Delicious® Vanilla Coconut Yogurt)
  • 1 tsp. apple cider vinegar
  • 2 1/4 tsp. rapid rise yeast (one yeast packet) – Red Star® Quick Rise Yeast

Crumble Ingredients:

  • 1/4 cup butter or Earth Balance® Buttery Sticks
  • 1 cup light brown sugar or coconut palm sugar
  • 1 Tbs. cinnamon

Topping Ingredients:

  • 4 Tbs. melted butter or Earth Balance® Buttery Sticks
  • 1/2 cup dark karo syrup (or pure maple syrup or agave nectar)
  • 1/3 cup light brown sugar or coconut palm sugar
  • 1 cup pecans, chopped (optional)

Directions:

1. In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into

the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient

bowl and mix with the paddle attachment. Add in the yeast, mixing on medium-high until smooth. The dough will

be very wet.

2. Meanwhile, prepare the topping ingredients and distribute in the bottom of an oiled 8 x 8 or

9 inch round pan OR in the bottom of a large crock pot.

If using oven method, preheat oven to 200º F, then turn off.

3. Liberally dust a clean counter or pastry mat and your hands with Jules Gluten Free™ All Purpose Flour. Turn the

dough out onto the well-floured surface and gently pat into a rectangle shape, about 1/4 inch thick.

Melt the butter and mix with remaining crumble ingredients. Spread on top of the dough.

Cut the dough in half, leaving two approximately equal squares of dough. Slowly roll the

dough from one end to the other so that the crumble mixture is spiraled inside itself. Repeat for the other half of the

dough, so that you have two long logs of rolled dough. Slice each log with a knife to form approximately 8-12 rolls in

total.

Oven Method:

  • Lay each roll onto the topping-lined pan, spiral-side down. Cover with a sheet of parchment paper or wax paper and
  • place inside the warmed oven for 25 minutes to rise.
  • After rising, remove the parchment paper and cover the pan with aluminum foil. Turn oven up to 350º F (static) or
  • 325º F (convection).
  • When oven has come to temperature, bake for approximately 25 minutes (remove the foil after 15 minutes). The
  • rolls will be light brown and have risen nicely. Turn the oven off and open the oven door to let the rolls cool slowly
  • for about 5 minutes.
  • Remove from the oven and turn upside-down on a plate for another 5 minutes. The rolls will drop onto the plate and the pan can be removed.