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GF Sticky Buns



  • 4 Tablespoons butter or margarine

  • 1/2 cup brown sugar

  • 2 Tablespoons corn syrup (or maple syrup)

  • 1 teaspoon pure vanilla extract

  • 2 Tablespoons heavy whipping cream

  • pinch of salt


  • 2 Tablespoons very soft unsalted butter

  • 1/2 cup firmly packed brown sugar

  • 1-2 tablespoons ground cinnamon


  • 1 2/3 cup brown rice flour

  • 1/3 cup PLUS 1/2 cup tapioca starch

  • 1/2 cup potato starch

  • 1 Tablespoon xanthan gum

  • 1 Tablespoon rapid rise yeast

  • 3 Tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 1/4 cup instant vanilla pudding mix (dry) OR dry milk powder

  • 1 teaspoon baking powder

  • 1/4 cup unsalted butter

  • 1/2 cup water

  • 1 large egg, room temperature

  • 3/4 cup milk

  • 2 Tablespoons light flavored oil

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon pure vanilla extract



  • Over low heat, in a small saucepan, heat butter, brown sugar, and corn syrup (or maple syrup), stirring until sugar dissolves. Add whipping cream, vanilla extract, and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides.


  • Combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside until after the dough has been shaped into a rectangle.


  • In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.

  • Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

  • With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.

  • Allow to mix on medium speed for 3 minutes.

  • Take a piece of plastic wrap and lay it out on a slightly damp countertop, so it covers an area bigger than 8″ x 16″. Sprinkle an additional 2 Tablespoons of sugar on the plastic wrap. Scrape the dough onto the plastic wrap. Gently lay another piece of plastic wrap over the top of the dough and pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.

  • Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

  • Starting along the long end, 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.

  • Using a long piece of dark colored thread (light colors can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place cinnamon buns in the prepared pan, with cut side up. I like to place a sheet of plastic wrap over the top and flatten buns down to about 1″ high.

  • Allow the cinnamon buns to rise in a warm, draft free place for about 30-40 minutes, or until nearly double in size.

  • Bake in preheated 350-degree F oven for 20-25 minutes, or until the tops are a nice golden brown.

  • Allow to cool for about 5 minutes before inverting on a serving tray, letting the syrup run down over the rolls.

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