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fall maple pecan sticky buns - featured image

Fall Maple Pecan Sticky Buns: Perfect 5-Ingredient GF Treat

  • Author: Thea
  • Total Time: 45 minutes
  • Yield: 9 servings 1x

Description

Soft, pillowy gluten-free sticky buns with a caramelized pecan glaze, made with only five core ingredients for a simple yet decadent fall treat.

Ingredients

Scale
  • 2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 2 large Eggs (room temperature)
  • 1/4 cup (60ml) Real Maple Syrup
  • 3 tablespoons (45ml) Melted Butter or Coconut Oil
  • 2 teaspoons (7g) Instant Yeast
  • 1/2 cup (120ml) Real Maple Syrup (for topping)
  • 4 tablespoons (60g) Butter or Coconut Oil (for topping)
  • 1 cup (100g) Pecan Halves (toasted)
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Vanilla Extract (optional)
  • 1/2 teaspoon Salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
  2. Toast pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
  3. In a small saucepan, combine 1/2 cup maple syrup and 4 tablespoons butter (or coconut oil). Heat over medium until melted and smooth. Pour into the prepared pan.
  4. Sprinkle toasted pecans, cinnamon, and nutmeg evenly over the syrup in the pan.
  5. In a large bowl, whisk together 2 eggs, 1/4 cup maple syrup, 3 tablespoons melted butter (or coconut oil), and vanilla extract until frothy.
  6. Add the gluten-free flour blend and instant yeast to the wet mixture. Mix until a soft, sticky dough forms. If using a flour blend without xanthan gum, add 1 teaspoon now.
  7. Spread the dough evenly into the pan over the syrup mixture. Cover with plastic wrap or a damp towel.
  8. Let rise in a warm spot for 30-45 minutes until puffy.
  9. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 10 minutes. Run a knife around the edges, then flip onto a serving plate. Cool for 5 minutes before serving.

Notes

Toast pecans for better flavor. Use real maple syrup, not pancake syrup. If flipping buns too early, they may fall apart; wait the full 10 minutes. Gluten-free dough is stickier than traditional dough; wet hands help spread it. Can be made ahead by refrigerating dough overnight.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 bun
  • Calories: 280
  • Sugar: 24
  • Sodium: 120
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 4

Keywords: gluten-free, sticky buns, maple pecan, fall baking, dairy-free option, easy recipe, brunch

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Find it online: https://rootrecipes.online/fall-maple-pecan-sticky-buns-perfect-5-ingredient-gf-treat/