Gluten-Free Sticky Buns Recipe (2024)

home › Vegan Recipes › Breakfast

5 from 6 votes

2 hours hours 20 minutes minutes

by Marly

Updated 9/11/23

Jump to Recipe

Print Recipe

This post may contain affiliate links. Disclosure Policy

These Gluten-free sticky bunsaresoft, buttery rolls packed with cinnamon and the perfect sticky caramel pecan topping. It’s undeniably delicious! If you’re after a gluten-free, soft, fluffy cinnamonrollsrecipe, you’ll love this one.

Pin this recipe for later!

I love my healthy breakfasts, like our daily Green Smoothies. But there are times when adding some indulgences makes it fun. That’s where these gluten-free sticky buns come in handy!

Cooking the rolls “upside-down” creates a gooey topping. That’s why I oftentimes refer to these as gluten-free caramel rolls, because of the caramel-like flavor of that baked-in topping.

Table of Contents show

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Gluten-Free flour — see more on gluten-free flour options below
Ground Cinnamon — You can mix things up by using some Pumpkin Pie Spice Blend
Almond Flour — I love adding Almond Flour to my baked goods, especially gluten-free baked goods. You can buy this at the store or make your own homemade.

Ingredient Spotlight

What Gluten-Free Flour is Best?

I recommend using a 1:1 gluten-free baking flour because it’s been specifically formulated to work like regular, all-purpose flour. There are a lot of different gluten-free flours available these days, all of them with slightly different formulations. I have found Bob’s Red Mill 1:1 to be a go-to favorite.

How to Make Gluten-Free Sticky Buns

Mix the yeast with the barely warm milk and sugar. Then stir in melted butter and some of the gluten-free flour.
Stir together the remaining dry ingredients and stir in with the yeast mixture.
Mix on low until a sticky dough forms. Add more flour if necessary. Continue mixing 5 to 7 minutes.
Cover and let the dough rise for 45 minutes to an hour.
Stir together the topping and spread it in the prepared pan.
Roll out the dough and spread with softened vegan butter. Then sprinkle with brown sugar and then cinnamon.
Roll the dough into a log, then use a knife to cut it into 10 pieces.
Cover and set aside for 20 to 30 minutes.
Bake for 30 to 35 minutes until the rolls are golden brown on the edges.
Remove them from the oven, and let them sit for several minutes. Then invert them onto a pan to cool some before serving.

Step-by-Step Instructions

Here are more detailed step-by-step instructions.

Step One: Make the Gluten-free Dough

Mix the yeast with the barely warm milk and sugar.
Then stir in vegan butter and one cup of the gluten-free flour.
Stir together the remaining dry ingredients.
Pour the remaining dry ingredients in with the wet mixture and mix on low. You should see a sticky dough form.
Continue mixing to allow the mixture to combine.
Cover and let the dough rise for 45 minutes to an hour.

Step Two: Make the Topping

Whisk together butter, brown sugar, syrup, and salt. Stir until smooth.
Spray a 9-inch round cake pan with vegetable cooking spray. Pour the topping mixture into the pan. Sprinkle evenly with chopped pecans.

Step Three: Fill, Roll, and Slice

Use a rolling pin to roll the dough until it’s approximately 11 x 14″ rectangle.
Gently spread the softened vegan butter in an even layer on top of dough.
Spread brown sugar on top.
Sprinkle evenly with ground cinnamon.
Starting with the long side closest to you, roll the dough up using the parchment paper to help lift and roll the dough.
Use a sharp, serrated knife to slice the roll into 8 to 10 pieces, equal in size, and place them in the prepared pan. Cover and set aside for 20 to 30 minutes.
Place the pan on top of the filling.
Bake for 30 to 35 minutes until they’re golden brown on the edges.If your rolls are getting too golden, you can tent with foil at around 20 minutes and then bake for another 10 minutes or so.
Once the rolls are done, remove them from the oven, and let them sit for 5 to 10 minutes before inverting them onto a serving plate. Be very careful not to touch the rolls because the sugar will be very hot at this point. Let the rolls cool and then serve.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 7 days. They can also be frozen in proper freezer containers for up to 2 months. To reheat, pop them in the microwave for a few seconds (if frozen it will take up to a minute to reheat).

What Makes This Recipe Shine?

Adding the caramel topping in the bottom of the pan creates that classic “sticky bun” gooey topping
Using a high-quality gluten-free flour makes the perfect dough
Adding ground cinnamon to the filling creates that perfect flavor we all know and love
Chopped pecans add bits of crunch and texture to every bite!

Serving Suggestions

Serve these sticky buns with your favorite beverages, hot or cold, such as these:

Golden Milk Latte
Chai Tea Latte
Vegan Hot Chocolate
Hot Chocolate Tea

Vegan Cinnamon Favorites

If you love the cinnamon goodness in these gluten-free sticky buns, here are even more vegan cinnamon favorites to enjoy:

Sweet Potato Cinnamon Rolls

140 mins total

Vegan Cinnamon Bread

130 mins total

Cinnamon Roll Overnight Oats

65 mins total

Vegan Gluten-Free Cinnamon Rolls

140 mins total

Here are more vegan and gluten-free recipes you’ll love!

Subscribe and get a free Easy Vegan Recipes eBook

Plus our latest vegan recipes, delivered right to your inbox!

Gluten-Free Sticky Buns

These gluten-free sticky buns are soft, chewy, and undeniably sweet! If you're after a gluten-free soft, fluffy cinnamon rolls recipe, you'll love this recipe with its sticky caramel-pecan topping.

5 from 6 votes

Print Pin Rate Save

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Rising Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 10

Calories: 390kcal

Author: Marly McMillen

Ingredients

Dough

▢ 1 cup plant-based milk, warmed between 105°F — 110)
▢ 2 ¼ teaspoons instant yeast (1 packet)
▢ ¼ cup granulated sugar
▢ ¼ cup vegan butter, melted
▢ 2 ¾ cups gluten-free flour (1:1 baking flour)
▢ ¾ cup almond flour
▢ 1 teaspoon baking powder
▢ ½ teaspoon salt

Topping

▢ 4 tablespoons vegan butter, melted
▢ ⅓ cup packed brown sugar
▢ 2 tablespoons maple syrup
▢ ½ teaspoon salt
▢ ½ cup chopped pecans

Filling

▢ 3 tablespoons vegan butter, softened
▢ ⅓ cup packed brown sugar
▢ 1 tablespoon ground cinnamon

Instructions

For the Dough:

Mix the yeast with the barely warm milk and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl if using an electric mixer). Let it sit 5 to 10 minutes until the mixture gets bubbly.
Stir in the vegan butter and 1 cup of gluten-free flour.
Stir together the remaining dry ingredients.
Pour the remaining dry ingredients in with the wet mixture and mix on low. You should see a sticky dough form. Continue mixing to allow the mixture for 5 to 7 minutes to get air into the batter. Your dough will still be sticky but it will be thick. If it's not thick, stir in a tablespoon or two of additional GF flour.
Cover the dish and let rise for 45 minutes to an hour.

For the Topping:

Whisk together butter, brown sugar, syrup, and salt. Stir until smooth.
Spray a 9-inch round cake pan with vegetable cooking spray. Pour the topping mixture into the pan. Sprinkle evenly with chopped pecans.

For the Filling:

Preheat oven to 375°F/190°C.
Tear off a large strip of parchment paper. Either tape down the edges, or add a non-stick mat below it on a counter. Place the dough on top of the paper and sprinkle with a bit of GF flour. Use a rolling pin to roll the dough until it's approximately 11 x 14″ rectangle.
Gently spread the softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon/sugar filling mix. Starting with the long side closest to you, roll the dough up using the parchment paper to help lift and roll the dough.
Use a sharp, serrated knife to slice the roll into 8 to 10 pieces, equal in size, and place them in the prepared pan. Cover and set aside for 20 to 30 minutes.
Place the pan in the oven and bake for 30 to 35 minutes until they're golden brown on the edges.If your rolls are getting too golden, you can tent with foil at around 20 minutes and then bake for another 10 minutes or so.
Once the rolls are done, remove them from the oven, and let them sit for 5 to 10 minutes before inverting them onto a serving plate. Be very careful not to touch the rolls because the sugar will be very hot at this point. Let the rolls cool and then serve.
Store rolls in an airtight container at room temperature for up to 7 days, in the fridge for up to a week, or in the freezer for up to 2 months. To serve, cook in the microwave until heated through.

(The products above contain sponsored links to products we use and recommend)

Notes

Note for rising dough: I like to heat a small mug of water in the microwave for about a minute or two. Then add the covered dough. It’s the perfect warm and dark environment!

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2021.

Enjoy!