Updated: Feb 17, 2021
Sweet, Sticky & Crunchy!
Im usually not a fan of baking bread, but when you got pre-made gluten free bread mix that's super easy to whip up- you can sign me up!
For these sweet gluten free sticky buns; I used The Flour Bag Baking Company Bread Mix for the dough, and filled it with a scrumptious stewed pineapple and currants filling. To make these sticky buns extra special, I made a delicious coconut pecan crumble that i added to the filling and the baking pan, forming the most beautiful sticky, pecan crust at the bottom.
These Pecan Pineapple Sticky Buns are perfect for sharing, snacking, and storing. I would recommend serving these warm with a scoop of rum and raisin or vanilla ice cream.
See below for the full recipe and step-by-step video.
For The Gluten Free Dough
1 Pack of The Flour Bag Baking Company Bread Mix
1 1/4 Cup Warm Water
Egg Replacer for 2 Eggs (follow instructions for replacing 2 whole eggs)
2 tsp Vinegar
Empty entire bread mix pack into a bowl and whisk to properly distribute the yeast (already added to the flour mix) throughout the mixture.
In a separate bowl, add all of the other ingredients and whisk until well combined.
Using a stand mixer and bowl, add the wet ingredients and then the flour mix and beat on medium speed until it pulls away from the sides of the bowl and forms a dough. Note: the dough will still be slightly sticky.
Transfer the dough to a well greased bowl with olive oil, shape into a ball and smoothen the top with a little more oil.
Store the bowl in a warm spot to rise for 25 minutes.
For The Stewed Pineapple- Currant Filling
3 Cups Diced Pineapple
1/4 Cup Tbl Apple Sauce
1/4 Cup + 2 Tbl Currants or Chopped Raisins
2 tsp Cinnamon
2 Tbl Coconut Sugar
Pinch of Salt
Add all of the ingredients to a saucepan, stir to combine and place on medium heat.
Cover and cook for 5-8 minutes, stirring occasionally until the fruits are tender and the mixture has thickened. You can also use your spoon or spatula to gently mash the pineapple and currants.
If the mixture has too much liquid, allow to simmer, uncovered for another minute or two until the liquid has evaporated.
Remove from heat and set aside until ready to assemble the rolls.
For The Pecan Crumble
1 Cup Pecans, chopped
1/2 Cup Coconut Sugar
3/4- 1/2 Cup Vegan Butter
Add all ingredients to a bowl and mix well to combine.
Set aside until ready to assemble the rolls.
Note: You can make a smaller batch of these buns by simply reducing the filling and crumble recipe by half, and only use 1/2 of the bread dough for rolling and use the other half to make my savoury version to these, or use for baking a bread loaf.
For Assembling & Baking The Rolls
Preheat oven to 375ºF.
Remove the raised dough from the bowl and place on a floured surface.
Gently knead and form a smooth ball with the dough.
Cut the dough in half and roll them each into a square shape approximately 1/2 inch thick or less.
Spread both with a thin layer of vegan butter, then top with the stewed pineapple filling and evenly spread on the dough. After, add a few dollops (save some for greasing the baking dish) of pecan crumble (the pecan crumble will melt and spread throughout the filling when baked).
Now it's time to roll! Start with the smaller end of the dough and gently fold and roll up the dough over the filling. Tuck in the ends, smoothen the rolls and slice into 1 1/2- 2 inch thick rolls.
Grease a baking dish with some more butter, crumble the remainder of pecan crumble, then place each roll into the dish, leaving a small sapce between each.
Cover and bake for 30 minutes.
Remove the cover and bake for another 10 minutes.
Remove from oven and allow to cool before serving. Or serve warm with a scoop of vanilla or rum and raisin ice cream.
They can also be kept in an airtight container in the fridge for up to 5 days.