Pull Apart Sticky Pumpkin Spice Buns – Gluten Free

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Average Rating: 4.5 | Rated By: 4 users

How wonderful to have this treat on Thanksgiving morning. Warm, buttery, sticky pumpkin spice buns, they are so good straight from the oven. The aroma in the kitchen while they are baking, is intoxicating! There is something about pumpkin spice and sticky buns on Thanksgiving. The buns can be prepared the night before, making this for a leisurely breakfast or brunch, just pop them in the oven in the morning. Holidays are about memories, and these gluten-free sticky pumpkin spice buns will be one of them

Ingredients

  • 1 cup almond flour
  • 1 packet GF quick rise instant yeast (must be quick rise instant)
  • 1 Tbsp. GF baking powder
  • 1 1/2 tsp. Xanthan gum (if your flour blend does not include xanthan gum use 2 1/2 tsp.)
  • 1/2 tsp. pure sea salt
  • 1 1/4 cup warm water (not hot or cold)
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. Pure maple syrup
  • 2 tsp. apple cider vinegar
  • 2 large eggs, at room temperature
  • STICKY SAUCE
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut sugar
  • 1 tsp. Pure vanilla extract
  • 1 Tbsp. GF ground cinnamon
  • 1/2 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground cloves
  • 1 cup chopped pecans
  • Instructions

  • In a large bowl whisk together flour, yeast, baking powder xanthan gum and salt
  • In a small bowl mix water, olive oil, maple syrup apple cider vinegar and eggs
  • Using an electric mixer at medium speed, slowly add wet mixture to dry ingredients until a dough forms. Scraping sides as needed. About a minute, set aside
  • For the sticky sauce; Mix butter, maple syrup, coconut sugar, vanilla, cinnamon, nutmeg and cloves. Pour 2/3 of the mixture into a 9x13-inch baking pan and sprinkle with 1/2 the pecans. Place sticky sauce in the refrigerator for 10 minutes before going to the next step
  • Now turn dough out onto a lightly GF floured parchment paper and sprinkle the dough with some GF flour. Roll into a 16x12 inch rectangle. Brush with remaining butter mixture leaving 1/2 inch border uncovered; sprinkle with remaining pecans. Starting at long side, using the parchment paper tightly roll up, pinching seam to seal. Using a sharp knife, cut into 12 pieces; place cut side down, in prepared pan. Cover with plastic wrap and let rise for 2 hours or place in the fridge overnight. Bring to room temperature before baking
  • Bake at 375 F for 25 - 30 minutes until golden brown. Let cool in pan for 5 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the buns.
  • Just pull apart and serve warm




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