Maple & Butter Pecan Cinnamon Buns

These Maple & Butter Pecan Cinnamon Buns are the ultimate comfort food. They are fluffy, sticky, and oh so ooey-gooey. Next level decadent. I don’t think I have ever had a more amazing gluten-free cinnamon bun. Remember those days when all you could find were dry crumbly gluten-free cinnamon buns? Well, those days are over! These Maple & Butter Pecan Cinnamon Bunsare so delicious and so easy to make you’ll never have to put up with those awful dry cinnamon buns again. 

These days, I have been obsessed with making yeast-based pastries. They are something that I have dearly missed and near to impossible to find. So, my only other option was to come up with my own recipe. However, I had to find out the hard way that yeast works a little differently in gluten-free pastries. Gluten is the binding protein that makes your dough stretchy and acts almost like a bubble when you add yeast to it so that it gets fluffy. However, with gluten-free dough, it’s impossible to have as much lift as with gluten-based doughs because the air tends to escape from it because of the lack of the binding protein and therefore get less lift than glutenous doughs. Typically, with gluten doughs, you can also knead in several steps to get more lift.  This technique doesn’t work well with gluten-free dough. However, different flours have different properties which can help improve the taste and texture. For example, with tapioca, you’ll get a lot more chewiness and lift to your yeast dough. Another important ingredient in flour is xanthan gum. You’ll often find these 2 flours in store-bought mixes. I have tried many different store-bought mixes and so far the best one that I have had in terms of taste, texture, versatility, and ease of use is the Bob’s Red Mill 1 to 1 Baking Flour. There is no after taste and it is perfect for making bread, pizza dough, and especially these cinnamon buns. However, depending on where you are in the world, it may or may not be available so if you are looking for a replacement flour mix, I would suggest looking for something that already has those ingredients inside and if you do decide to try it with another type of flour I would love to hear how it went. 

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Maple & Butter Pecan Cinnamon Buns

Course Breakfast, Dessert
Cuisine American
Keyword Buns, Cinnamon, Gluten-Free, Maple

Equipment

  • Baking pan 9×13" with high edges

Ingredients

Topping Ingredients

  • 4 tbsp Vegan butter
  • ½ cup Brown sugar
  • 2 tbsp Maple syrup
  • 1 tsp Vanilla extract
  • 2 tbsp Coconut cream
  • ½ cup Pecans (optional)
  • Pinch of salt

Filling Ingredients

  • 2 tbsp Vegan butter, softened Left outside for a few hours
  • ½ cup Brown sugar packed
  • 2 tbsp Ground cinnamon

Dough Ingredients

  • tsp Rapid rise yeast or 1 packet
  • cups Sugar
  • 1 tsp Apple cider vinegar
  • 1 cup Almond milk, Luke warm – microwave 30 sec – Should be no hotter than body temperature
  • 1 tsp Vanilla extract
  • ¼ cup Vegan butter (melted) + extra 2 tbsp for brushing microwaved 15 sec
  • ¾ cup Tapioca Starch
  • 2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour 
  • 1 tsp Xanthan gum
  • ½ tsp Salt
  • 1 tsp Baking powder

Instructions

Topping

  • Preheat oven to 350˚F. In a small saucepan over medium-low heat, add vegan butter, brown sugar, and maple syrup, stir until everything is dissolved. Add coconut cream, vanilla extract, and a pinch of salt and stir till incorporated. Remove from heat and pour into a greased 9×13 pan with high sides and sprinkle pecans.

Filling

  • In a bowl, combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside.

Dough

  • In a bowl, mix all dry ingredients except sugar and yeast and mix until combined. In a separate bowl, mix your wet ingredients with sugar, yeast, and ½ cup of the dry ingredients and mix till well incorporated. Set aside for 10 minutes or until a foamy film forms on the top. 
  • With the stand mixer, using the paddle attachment or by hand, pour the dry ingredients a ½ cup at a time into wet ingredients until well combined. You should have a uniform dry dough but that is slightly tacky. If too wet to roll out, add more flour or if it is not sticky, add a little almond milk 1 tbsp at a time.
  • Take a piece of plastic wrap and lay it on a flat surface to cover an area larger than 8″ x 16″. To the best of your ability, use your hands to spread out the dough into a 10×13 rectangle. Then take another piece of plastic wrap and lay it on top and roll out your dough so that it is even and approximately ½ inch thick.
  • Remove plastic wrap and spread filling mixture evenly across dough’s surface. Leave 1″ along one short end without any filling, this is where your cinnamon rolls will be sealed.
  • Starting along the other short end (the one with filling), use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Roll around a few times to ensure that the edge is well closed.
  • Carefully cut the ends to even out the edges then cut them 1” inch wide and place them onto your baking pan. Cover your buns with a wet towel and place your baking pan in a warm, draft-free place for about 1 hr.
  • Once they have risen (see image), brush them with the 2 tbsp of melted butter and bake at 350˚F for 20-25 minutes, or until golden brown.
  • Allow to cool for about 5 minutes before serving. Flip over and drizzle left over syrup and pecans.  Serve warm or microwave for 15 seconds. Keeps for 2-3 days.


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