Gluten-Free Prune Sticky Buns with Pecan Caramel Topping

Take breakfast to the next level with these gluten-free prune sticky buns topped with gooey cinnamon pecan caramel. These rolls are absolute heaven! Made from scratch with delicious California prunes!

*This post was sponsored by CA GROWN featuring California prunes. The recipe, thoughts, and opinions are my own.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Equipment
• How to Make Gluten-Free Sticky Buns
• Make Ahead Instructions
• Storage
• Top Tips
• More Gluten-Free Recipes
• Recipe
• Comments and Ratings

Why You'll Love This Recipe

This must be the ultimate gluten-free sticky buns recipe. With a homemade prune lekvar filling, these rolls are indulgent yet not overly sweet thanks to the tangy prune filling! Since California prunes are naturally sweet, using them in the filling means there is less refined sugar than a typical sticky bun recipe! The pecan caramel topping, with a slight hint of cinnamon, drips down as soon as you flip over the pan, wowing anyone willing to gander. It's a stunning recipe, sure to impress!

Not only are these rolls fairly easy to make, you can make them ahead and refrigerate overnight to bake the next day. This recipe was adapted from this amazing gluten-free cinnamon rolls recipe, but this version may just take the prize as most impressive! If you're wanting to explore a world of delicious gluten-free yeast breads, don't stop here! Be sure to check out this amazing gluten-free pizza dough and these gluten-free Hawaiian rolls, too!

These rolls are perfect for weekend baking or special occasions like Christmas morning or Mother's Day brunch! Make a batch soon, you'll be so happy you did!

For another great recipe featuring pecans, check out my gluten-free pecan pie recipe!

Ingredients

• Gluten-free Flour Blend: For now, there is only one flour blend I can recommend for this recipe and it is Caputo Fioreglut. I've tested this recipe with several brands but this flour is far superior to any other blend on the market for yeast breads.
  
  Please note, the flour does contain gluten-free wheat starch, which is what aids in producing a texture that rivals regular bread. This flour is certified gluten-free and tested to contain <20ppm gluten, which means it is safe for someone with Celiac Disease. Conversely, this flour is not suitable for someone with a wheat allergy. Please read this article about gluten-free wheat starch if you are curious to learn more about the flour.
• Yeast: This recipe calls for rapid rise yeast. It may also be labeled as instant yeast or bread machine yeast. 
• Psyllium Husk Powder: When used in gluten-free yeast breads, psyllium husk adds structure to the dough, which is especially helpful in recipes that require shaping. It's a relatively inexpensive ingredient and well worth a try if you want to make yeast breads
  
  The recipe calls for the powdered version, not the rough husk.  
  
  If you are allergic, I found that you can omit it in my gluten-free brioche recipe but I have not specifically tested that here. Furthermore, the flour blend also contains psyllium seed fiber so keep that in mind if you don't tolerate it. 
• Milk and Butter: These ingredients are important to the texture and richness of the dough, you can substitute dairy-free alternatives such as almond milk and earth balance vegan buttery sticks if needed. 
• Eggs: I have not tested this recipe without eggs. Proceed at your own risk. 
• Prunes: The best quality prunes, that are plump and juicy, come from California!
• Corn Syrup: A small amount of corn syrup is needed for the topping to create the caramel. You can substitute maple syrup but the topping may crystalize.

Equipment

• A sturdy stand mixer is definitely helpful for this recipe. While I think you could mix it by hand, I would recommend using a stand mixer if possible.  Do not use a hand mixer! The dough is too thick and you'll blow out the motor.
• A digital kitchen scale is also a must for this recipe. It is the only way to accurately measure this flour.
• Rolling pin
• Parchment paper
• 9-inch cake pan or pie plate
• Dental floss

How to Make Gluten-Free Sticky Buns

The process for this recipe can be broken down into four parts. Make the prune filling, make the pecan topping, mix the dough, and assemble the rolls. See below for a walk through of each step.

Make Prune Lekvar Filling

This prune filling is so delicious! A simple mixture of prunes, orange juice, and some brown sugar and you've got a delightful prune butter, also known as lekvar, that can be used not only in these rolls but in cookies, too!

1. Add the prunes, water, orange juice, zest, and salt to a small saucepan.
2. Simmer for 15 minutes.
3. Remove from heat and stir in brown sugar.
4. Mash with a spoon or preferably use an immersion blender to puree the mixture until smooth.
5. Allow to cool while you make the rest of the recipe.

Make the Pecan Caramel Topping

1. Put topping ingredients in a small bowl.
2. Whisk to combine.
3. Spread into the bottom of a parchment lined pan.
4. Sprinkle with pecans.

Make the Dough

1. Whisk the dry ingredients together, then pour in warm milk. Mix.
2. Add in the eggs. Blend again until smooth.
3. Lastly, add in the butter. Mix for 2 minutes.
4. The final mixture should be thick and smooth.

Assemble the Rolls

1. Roll out the dough on floured parchment paper with a floured rolling pin.
2. Place several small dollops of filling over the dough. Gently spread the prune filling into a thin layer evenly across the the dough.
3. Roll up the dough into a log shape.
4. Use dental floss to slice dough into 1 ½ inch slices.

Baking the Rolls

1. Once the rolls are sliced, place them cut side down on top of the filling in the pan.
2. Cover with plastic wrap and allow to rise in a warm spot for 1 hour or until doubled in size.
3. After they have risen it's time to bake!
4. Once golden brown, remove the rolls from the oven. Flip the pan over onto a plate to reveal the sticky caramel pecan topping!

Make Ahead Instructions

• Make the rolls and allow them to rise.
• After they have risen, keep them covered and refrigerate overnight.
• When you're ready to bake, allow the rolls to come to room temperature for at least 1 hour before baking for the best results. 

Storage

The rolls are best enjoyed fresh and warm from the oven! If you have leftovers, store the rolls at room temperature. Eat within 2 days for the best freshness. Warm for 15 seconds in the microwave if needed to soften.

Top Tips

• Measure the flour by weight. This flour is very starchy so the most accurate measurement will be by weight instead of cups. 
• Make sure the milk is warm to 120-130°F and the eggs and butter are at room temperature. Proper temperature of ingredients is necessary for proper activation of the yeast. 
• Make sure you are using instant yeast and make sure it's fresh.
• Stir the filling and make sure it is a spreadable consistency. If it feels too thick, warm a bit in the microwave or stir in an additional tablespoon or two of water. Be gentle when spreading the filling on the dough.
• The dough should be somewhat soft. You'll notice this mostly when you go to slice the rolls. Use the dental floss hack or a serrated knife and a gentle sawing motion to slice them. If they do not have the perfect shape, it's ok, just keep them rolled and place them in the pan. Gently push the dough to reshape if needed.
• You must use parchment paper and extra flour when rolling out the cinnamon rolls. You do not want this dough stuck to your counter. Use any inexpensive gluten-free flour blend that you have on hand.
• Line the bottom of the pan with parchment paper to ensure easy removal of the rolls and topping.
• If you make any substitutions to the dough recipe, I cannot guarantee the results! Follow the recipe as written. See trusted substitutions in the recipe card below.

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