Gluten Free Caramel Sticky Buns
Description
The cool weather this week has me craving something warm and cozy to eat. These aren’t the most picturesque caramel rolls you will find, but they sure are delicious! The rolls are light and fluffy inside and the caramel and walnut topping gives them a beautiful chew and crunch. Snuggle up on the couch with a warm roll (or two) and enjoy!
- Gluten Free
- Vegetarian
- 75 minutes prep time
- 25 minutes cook time
- 100 minutes Total Time
Recipe
For the dough:
1/4 cup (50g) sugar
1/2 cup (120ml) milk of choice, warmed to 110-115° F
1 1/8 teaspoons active dry yeast (1/2 packet)
1/4 cup melted butter warmed to 110-115° F
1 egg, room temperature
1/2 teaspoon apple cider vinegar
1 teaspoon baking powder
1/8 teaspoon salt
1 2/3 cups (218g) gluten free flour
For the cinnamon/sugar:
3 1/2 T granulated sugar
1 T ground cinnamon
For the caramel glaze:
1/2 cup butter, softened to room temperature
1/4 cup (50g) granulated sugar
1/4 cup (50g) brown sugar
1/8 teaspoon salt
1/4 cup corn syrup
1/2 teaspoon vanilla
1/3 cup coarsely chopped nuts of choice, I used walnuts
For the dough:
1. Preheat oven to 100° F. Turn it off when it reaches temperature. You will let the dough rise in the warm oven later.
2. Add the sugar to bowl of stand mixer.
3. Warm the milk to 110-115°F and add it to the sugar. Stir to combine. Sprinkle yeast over top. (It is important the milk does not exceed 115° F or it will kill the yeast and the dough will not rise).
4. Let the yeast mixture sit for 5 minutes, until foamy.
5. In the microwave, melt butter. When the temperature of the butter is 110-115° F, add to the yeast mixture.
6. Whisk the room temperature egg and add egg and apple cider vinegar to yeast mixture.
7. Mix to combine.
8. Add baking powder, salt and gluten free flour.
9. Mix at medium speed with dough attachment for 5 minutes (speed 6 on Kitchen Aid Mixer). Dough will be soft and tacky. Do not add more flour!
10. Transfer dough to a greased bowl and cover dough with plastic wrap. Cover bowl with damp warm towel and place in warm oven to rise for 1 hour.
For the cinnamon/sugar:
1. Mix together granulated sugar and ground cinnamon and set aside. This will be sprinkled on top of the dough after it is rolled out.
For the caramel glaze:
1. During the last few minutes of rising time, prepare the glaze. In bowl of stand mixer, cream together room temperature butter, granulated sugar, brown sugar and salt.
2. Add corn syrup and vanilla extract and beat for 5 minutes on medium speed until light and fluffy.
Assembly:
1. Preheat oven to 350° F.
2. Coat the bottom of pan with caramel glaze, since I am only making 6 rolls, I used a glass pie pan.
3. Sprinkle chopped nuts over the top of the glaze. Set aside.
4. Flour a piece of parchment paper or silicone baking mat and place dough on top. Lightly dust top of dough with flour.
5. Roll out to 1/2” thick rectangle.
6. Evenly sprinkle the cinnamon/sugar mixture over dough. Dough will be very sticky!
7. Using the parchment paper to help, roll dough into log shape.
8. Cut into 6 equal rolls.
9. Add the rolls to the pan, spreading them evenly around. They might fall apart a bit, that is okay! Reshape them the best you can, they will still taste amazing.
10. Bake on the lowest rack of the oven at 350°F for 25 minutes, or until golden brown.
11. Cool the buns in the pan for 10 minutes, then flip them over onto a serving dish. Wait 20 minutes, then enjoy! Best eaten on the day they are made. Can be stored at room temperature in an airtight container for 2 days or refrigerated in an airtight container for up to 4 days.
Notes/Tips for Success
1. I find it hard to find nuts that are Celiac safe at the grocery store so I buy all of my certified gluten free nuts from nuts.com.
2. Make sure to use a flour with xanthan gum included, such as Bob’s Red Mill 1:1 GF Baking Flour. If your mix does not include it, I would add 1/2 teaspoon of xanthan gum with the dry ingredients.
3. Make sure the butter and milk are heated to 110-115 degrees, otherwise they will be too hot and can kill the yeast and the rolls will not rise.
For the dough:
1/4 cup (50g) sugar
1/2 cup (120ml) milk of choice, warmed to 110-115° F
1 1/8 teaspoons active dry yeast (1/2 packet)
1/4 cup melted butter warmed to 110-115° F
1 egg, room temperature
1/2 teaspoon apple cider vinegar
1 teaspoon baking powder
1/8 teaspoon salt
1 2/3 cups (218g) gluten free flour
For the cinnamon/sugar:
3 1/2 T granulated sugar
1 T ground cinnamon
For the caramel glaze:
1/2 cup butter, softened to room temperature
1/4 cup (50g) granulated sugar
1/4 cup (50g) brown sugar
1/8 teaspoon salt
1/4 cup corn syrup
1/2 teaspoon vanilla
1/3 cup coarsely chopped nuts of choice, I used walnuts
For the dough:
1. Preheat oven to 100° F. Turn it off when it reaches temperature. You will let the dough rise in the warm oven later.
2. Add the sugar to bowl of stand mixer.
3. Warm the milk to 110-115°F and add it to the sugar. Stir to combine. Sprinkle yeast over top. (It is important the milk does not exceed 115° F or it will kill the yeast and the dough will not rise).
4. Let the yeast mixture sit for 5 minutes, until foamy.
5. In the microwave, melt butter. When the temperature of the butter is 110-115° F, add to the yeast mixture.
6. Whisk the room temperature egg and add egg and apple cider vinegar to yeast mixture.
7. Mix to combine.
8. Add baking powder, salt and gluten free flour.
9. Mix at medium speed with dough attachment for 5 minutes (speed 6 on Kitchen Aid Mixer). Dough will be soft and tacky. Do not add more flour!
10. Transfer dough to a greased bowl and cover dough with plastic wrap. Cover bowl with damp warm towel and place in warm oven to rise for 1 hour.
For the cinnamon/sugar:
1. Mix together granulated sugar and ground cinnamon and set aside. This will be sprinkled on top of the dough after it is rolled out.
For the caramel glaze:
1. During the last few minutes of rising time, prepare the glaze. In bowl of stand mixer, cream together room temperature butter, granulated sugar, brown sugar and salt.
2. Add corn syrup and vanilla extract and beat for 5 minutes on medium speed until light and fluffy.
Assembly:
1. Preheat oven to 350° F.
2. Coat the bottom of pan with caramel glaze, since I am only making 6 rolls, I used a glass pie pan.
3. Sprinkle chopped nuts over the top of the glaze. Set aside.
4. Flour a piece of parchment paper or silicone baking mat and place dough on top. Lightly dust top of dough with flour.
5. Roll out to 1/2” thick rectangle.
6. Evenly sprinkle the cinnamon/sugar mixture over dough. Dough will be very sticky!
7. Using the parchment paper to help, roll dough into log shape.
8. Cut into 6 equal rolls.
9. Add the rolls to the pan, spreading them evenly around. They might fall apart a bit, that is okay! Reshape them the best you can, they will still taste amazing.
10. Bake on the lowest rack of the oven at 350°F for 25 minutes, or until golden brown.
11. Cool the buns in the pan for 10 minutes, then flip them over onto a serving dish. Wait 20 minutes, then enjoy! Best eaten on the day they are made. Can be stored at room temperature in an airtight container for 2 days or refrigerated in an airtight container for up to 4 days.
Notes/Tips for Success
1. I find it hard to find nuts that are Celiac safe at the grocery store so I buy all of my certified gluten free nuts from nuts.com.
2. Make sure to use a flour with xanthan gum included, such as Bob’s Red Mill 1:1 GF Baking Flour. If your mix does not include it, I would add 1/2 teaspoon of xanthan gum with the dry ingredients.
3. Make sure the butter and milk are heated to 110-115 degrees, otherwise they will be too hot and can kill the yeast and the rolls will not rise.