Gluten Free Sticky Buns!

Morning, Friends! Today I am keeping it short and sweet (literally!) with a simple and easy recipe for Gluten Free Sticky Buns! Scroll down for all the details! Gluten Free Sticky Buns


Ingredients for dough:

  • 1 packet quick rise yeast – I use “pizza” yeast because it is extremely quick to rise
  • 1 teaspoon granulated sugar
  • 1/2 cup lukewarm water
  • 1 3/4 cups of GF flour mix from Bob’s Red Mill + 3/4 cup of GF Oat Flour (mix these two flours together prior to starting)
  • 3-5 tablespoons of Gluten free flour of your choice for kneading and rolling purposes – I use a range here because the moisture of your dough is dependent on a number of variables including the humidity of your house and environment, so you may need less or more!
  • 1/3 cup butter or canola oil or vegan butter (I use regular butter because I am not vegan, but any work)
  • 1/2 unsweetened nut milk of choice – I use almond milk, but I have also made this with homemade cashew milk!
  • 1/4 cup date sugar
  • 1/2 teaspoon sea salt

Ingredients for filling:

  • 1/3 cup brown sugar or date sugar
  • 1-2 tablespoons cinnamon (depending on how strongly you want them to taste of cinnamon – I go straight for 2!)
  • 1/4 cup butter or canola oil or vegan butter (I use regular butter because I am not vegan, but any work)

Ingredients for Sticky BUNZ  sauce:

  • 1/4 cup butter or canola oil or vegan butter
  • 3 tablespoons sugar of choice – I used brown sugar!

Gluten Free Sticky Buns


  1. Spray a circular casserole dish with cooking oil
  2. Preheat oven to 350 F
  3. In a bowl, mix yeast and granulated sugar. Add warm water. Mix well and allow to sit for 10 minutes or until slightly frothy.
  4. Next, in a medium saucepan, melt 1/3 cup of butter on your lowest heat setting. Once melted, remove from heat and mix in milk, sugar and salt. Stir in yeast mixture until combined.
  5. In a large bowl, add 2 cups of your flour mixture. Pour yeast mixture over flour and combine.
  6. Add in remaining flour and continue to combine. You may need to add oil to your hands and mix it until it fully combines. It should be a sticky dough. Once well combined, turn out on a floured counter-top.
  7. Knead dough until it is no longer sticky, and more elastic – for about 4-5 minutes. Add flour to the countertop if it is still becoming a sticky dough.
  8. Once kneaded – make the dough into a ball and place in an oiled bowl. Cover with saran and let it sit for 15 minutes.
  9. Next, make the sticky bun filling. Simply combine the sugar and cinnamon. Melt butter in a saucepan. I pour the butter into a small dish to make it easier to spread on the dough when the time comes.
  10. NOW IT’S TIME OT MAKE THE STICKY BUN SAUCE! In the same saucepan, you just used, add the 1/4 cup of butter, allow it to melt. Then add your sugar and combine well. Pour into the bottom of your casserole dish.
  11. Next, roll out your dough on a floured surface. Depending on how thick or thin you want your Sticky Buns to be you can roll it out more or less. I also don’t mind a rough edge on my dough because it just makes the buns look more rustic 😉
  12. Once rolled out, use a pastry brush to cover in melted butter. Evenly spread out cinnamon sugar mixture over the buttered dough.
  13. Once covered, roll the dough up on the longer side (makes more, smaller buns), and cut into evenly sized buns using a knife.
  14. Place in the casserole dish so that the sides of buns touch one another.
  15. Bake for 25-28 minutes or until golden brown!
  16. ENJOY!



Thanks, Bob’s Red Mill for the amazing Gluten Free Flours!


With Love, Meg


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