Sticky Bun Recipe by Bella Gluten-Free
Servings: Makes 8 sticky buns
Prep: 10 mins
Total: 30 mins
Add to dough:
1/4 cup raisins
2 tsp ground cinnamon
Sticky Bun Topping:
3/4 cup coconut sugar or dark brown sugar
1/4 cup water
3 TBL butter or butter alternative
1/2 cup chopped pecans or toasted sunflower seeds (if nuts are a no-no)
Prepare a 12 muffin tin with cooking spray. Cut small circle of parchment to cover the bottom of 8 of the muffin tin compartments.
Combine sugar, water and butter/butter alternative in sauce pan. Boil gently, swirling without stirring, until sauce becomes thick and syrupy, about 10 minutes. It should coat the back of a spoon.
Pour sticky bun syrup (about 1 TBL each) to bottom of well greased and lined muffin tin. Evenly distribute chopped pecans or toasted sunflower seeds (if desired). Set aside.
Prepare one package of Bella Gluten-Free Rustic Multigrain Dinner Roll Mix according to instructions. Add cinnamon and raisins to prepared dough.
Divide dough evenly between muffin tins. Shape and place in warm area to rise for 30 minutes. Bake at 375 degrees for 18-20 minutes or until bread is a golden brown. Let cool for 5 minutes before removing them from pan. Flip over so sticky part is on top. Makes 8.