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Grain-Free Cranberry Sticky Buns
This recipe was inspired by Minimalist Baker, one of my favorite food blogs. This version is grain-free and sweetened with natural sugars.
Course
Breakfast
Cuisine
gluten-free, paleo
Keyword
gluten-free breakfast recipe
Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
Servings
8
Author
Angela Sackett | Everyday Welcome
Ingredients
For dough:
1
cup
unsweetened almond or coconut milk
3
tablespoons
salted butter
1
packet
2¼ teaspoons rapid-rise yeast
1
tablespoon
honey
¼
teaspoon
salt
3
cups
grain-free flour blend plus ¼-½ cups if needed
For filling:
¼
cup
salted butter
melted
½
cup
coconut sugar
2
tablespoons
cinnamon
½
cup
fresh or frozen cranberries
chopped
For glaze:
½
cup
coconut sugar
½
cup
salted butter
melted
½
cup
pecans
chopped
Directions
In a medium saucepan, melt together butter and milk.
Allow to cool to just above room temperature (should feel slightly warm to the touch).
Sprinkle yeast on mixture and allow to sit for ten minutes.
Gradually add in honey, salt, and flour while mixing until mixture is fully combined.
Cover loosely with plastic wrap and allow to rise for one hour in a warm place.
While dough is rising, combine filling ingredients and generously butter a round glass baking dish.
Next, combine glaze ingredients and pour into buttered baking dish.
Roll dough between two sheets of wax paper or parchment, into a rectangle shape.
Gently peel back top sheet and spread filling mixture on dough.
Starting at one end and using parchment to help, roll dough into a tight log, ending with seam down.
Using a sharp serrated knife, slice into 1-½ inch rolls and place in buttered baking dish.
Preheat oven to 350 degrees, allowing dough to rise a bit more as it does.
Bake for 20 minutes and top with glaze.
Continue baking 10 minutes or until golden brown, checking centers for doneness.