Like a cinnamon roll, only messier. And I say that because one of my taste testers asked ‘What in the world is a sticky bun? Sounds wrong.” Welcome to my world.
If you’re prone to starting projects in the evening, feel free to let your buns relax overnight in the fridge. Yeast dough loves to chill. Who doesn’t? Buns can also be baked the same day you mix. Either way, let the rolls rise in a warm place for about 25 minutes before getting baked.
Ten rolls fit perfectly in a 9 inch cake pan. Give each bun a little space as the dough will spread. I ended up with 11 rolls, so I cooked one in the microwave for fun. It was a pretty good time. But it kept me up late.
They’re not called sticky for nothing.
Sweet, slightly chewy, and easy to make gluten free rolls. I couldn't stop thinking about adapting my go-to pizza crust recipe for a roll. One thing I love: this vegan dough mixes up easily by hand in one bowl. Be sure to read the label to make sure psyllium has no gluten-containing ingredients added.
- 1 3/4 cups sorghum flour blend
- 1 tablespoon sugar, any kind
- 1 tablespoon psyllium powder
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil + water to equal 1 cup
- 1 teaspoon vanilla extract or paste
- 6 tablespoons vegan butter or organic palm, softened to room temp
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Pinch of salt
In a medium bowl, combine: gf flour blend, sugar, psyllium powder, yeast, baking powder, and salt. Blend thoroughly.
Pour 2 tablespoons of olive oil into a measuring cup and add water to measure one cup. Add vanilla. Stir liquid ingredients into dry ingredients and blend thoroughly. Dough will thicken in a few minutes as the psyllium does its thing. Cover and let sit at room temp until thickened and easy to work with by hand.
Mix the filling - combine softened butter, brown sugar, cinnamon, vanilla, and salt. Stir by hand until smooth and fluffy. Set aside.
Grease a 9" cake pan. Preheat oven to 350 degrees.
Roll dough out between layers of parchment paper into a 9”x13” rectangle. Peel off top piece of parchment. Spread filling onto dough with the back of a spoon or an offset spatula, leaving a half inch border. Roll into a log, starting on a long edge. Place log in fridge or freezer if hot hands warmed it too much. It should be fairly easy to slice crosswise into 1 inch rolls.
Place rolls in pan, leaving half an inch around edge free for dough to expand. Cover loosely and let pan sit in a warm place (or 100 degree oven) for about 25 minutes, until puffy and nearly touching. Bake for 22-24 minutes, until lightly browned. Just a warning - the filling will most likely be bubbling up around the rolls. Be careful with hot stuff.
Let rolls cool in pan for about 10 minutes before flipping out onto a plate for serving.
Notes and speculation
A combination of gluten free flours usually gives the best result for gluten free baked goods. For these sticky buns, I’ve only used a sorghum flour bread blend. If you sub another gluten free blend, I’d love to hear about the results.
I don’t bake with psyllium husk powder on a regular basis, but I’m on a roll. Most puns are intended, aren’t they? Also, I haven’t used any binder other than psyllium in this recipe.
Sticky buns can be baked and stored frozen to defrost as needed. If you’re wondering about freezing the prepped dough to bake later, me too. Generally speaking, I prefer ready-to-eat treats that can be defrosted as needed.
In case you’re thinking, “Nice, but I only want one.” Here’s how to make a cinnamon roll in 2 minutes.