1packet2 1/4 teaspoons instant or highly active yeast
1cupwarm waterabout 110F
1 1/2teaspoonsapple cider vinegar
For the Caramel Topping/Filling:
1 1/4cupbrown sugar
1 1/4cupschopped pecans
For the Dough:
In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients. Mix on low until combined.
In a measuring cup, mix together the wet ingredients.
With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Increase the mixer speed to medium-high then mix for 6 minutes. This allows air to incorporate into the dough. The dough will have the consistency of cookie dough.
Scrap down the sides of the bowl and form into a ball in the bottom of the bowl. Cover and let rise for 1 hour.
Assemble the Sticky Buns:
Preheat the oven to 375F.
In a medium bowl, whisk together the butter, brown sugar, honey, cinnamon, vanilla and salt. Grease a 9-inch round cake pan (preferably a dark non-stick cake pan). Pour half of the caramel mixture into the pan. Sprinkle with the chopped pecans.
Place a large sheet of parchment paper on a clean counter and generously coat with gluten-free flour. Once the dough has risen, use an oiled spatula to turn it out onto the parchment paper. Use wet hands to smooth the dough out into an even layer (about 1-inch thick or 11x13 inches). You will have to wet your hands several times while doing this.
Pour the remaining caramel mixture over the dough and spread carefully with an off-set spatula. Roll along the long edge, using the parchment paper to help you lift the dough. Tuck the edges together to create a nice log shape.
Using an oiled knife, cut the roll into 8 pieces. You will have to wipe off the knife and re-oil it between each cut. Carefully take one sticky bun at a time and shape it into a circle, then place in the prepared pan.
Bake for 35-40 minutes, until the edges are golden and the caramel is bubbling. Let the sticky buns cool in the pan for 5 minutes, then turn out onto a serving dish. Enjoy!
These sticky buns are best served the day they're made, but any leftovers can be stored in an airtight container at room temperature and reheated for 10-15 seconds in the microwave.
A few notes about this recipe:
The dough will be sticky when you're trying to roll it out. To account for this make sure you generously flour the parchment paper before rolling out the dough. You'll also want to use wet hands as you shape the dough into a rectangle. I usually have to wet my hands a few times while shaping the dough.
This recipe turns out best in a dark, nonstick 9-inch cake pan. It allows the caramel to get gooey and the buns to turn golden better than other pans.
Can I make these dairy-free? Yes! Simply substitute the butter for vegan non-dairy butter. Can I prepare these in advance? Yes! Assemble the sticky buns as instructed then cover and place directly in the fridge. Bake the next morning as directed.