Say hello to the most perfect gluten free cinnamon rolls you’ll ever eat. Seriously, EVER! These fluffy no yeast sticky pecan cinnamon rolls are packed with a cinnamon almond butter brown sugar pecan filling and glazed with a vanilla cream cheese frosting that drips into each layer and covers every single bite.
(links below are the gluten free & celiac safe products I used in this recipe)
sticky pecan bottom
- 3 tablespoons unsalted butter, melted
- 1/3 cup packed dark brown sugar
- 1/2 cup chopped pecans
- 2 tablespoons pure maple syrup
- 1 cup milk
- 2 teaspoons apple cider vinegar
- 6 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 3 cups gluten free oat flour (plus more for dusting)
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon
- 3 tablespoons packed dark brown sugar
- 1/2 cup natural “drippy” almond butter
- 3 tablespoon unsalted butter, melted
- 1/3 cup packed dark brown sugar
- 3 teaspoons cinnamon
- 3/4 cup chopped pecans
cream cheese frosting
Preheat oven to 400 degrees. Line a 10-inch cast iron skillet or 9-inch square baking dish with parchment paper.
For the sticky pecan bottom, drizzle the melted butter evenly in the bottom of the lined skillet. Sprinkle the brown sugar evenly on top, then add the chopped pecans. Drizzle the maple syrup over the pecans. Set aside.
For the dough, in a small bowl or liquid measuring cup, whisk together the milk and apple cider vinegar. Set aside for 5 to 10 minutes to allow the milk to curdle. Add the melted butter and vanilla extract to the curdled milk and stir to combine.
In a large mixing bowl, combine the oat flour, xanthan gum, baking powder, salt, cinnamon, and brown sugar. Whisk until well combined. Add the milk mixture and stir with a spoon until a dough is formed.
Place a large sheet of parchment paper on your work surface and dust with oat flour. Remove dough from the bowl and place in the center of the parchment paper. With floured hands, shape the dough into a large rectangle, sprinkling more flour onto the dough as needed if it becomes too sticky. Place another large sheet of parchment paper on top of the dough, then use a rolling pin to roll out the dough into an approximate 1/4-inch thick x 16-inch x 11-inch rectangle.
For the filling, in a small bowl stir together the almond butter, butter, brown sugar, and cinnamon. Using a small offset spatula or butter knife, spread the filling evenly over the dough, all the way to the edges. Sprinkle the chopped pecans evenly over the filling and lightly press into the dough.
Starting on the 16-inch side, gently roll the dough into a log, keeping it as tightly rolled as possible. When finished rolling, make sure to seal the seam by gently pressing it into the surrounding dough. With the log seam side down, press the ends towards the center. Adjust the thickness of the log to be as even as possible by gently squeezing the log from the center out. You want the log to be about 16 inches long. Using a serrated knife or unflavored floss, gently slice the log into 1 1/2 inch thick rolls, you should end up with 10.
Arrange the rolls, cut side up, in the prepared pan, positioning them so that 7 rolls are on the outer rim and 3 rolls are in the center. Bake for 27 to 32 minutes or until slightly golden brown. Allow the rolls to cool for a few minutes before frosting.
While the cinnamon rolls bake, make the cream cheese frosting. In a medium-size bowl, combine the cream cheese, butter, powdered sugar, and vanilla extract. Using an electric hand mixer, beat the frosting until smooth and creamy. Spread over warm cinnamon rolls and serve immediately.
Keywords: gluten free, quick, no yeast, stick buns, cinnamon rolls, pecan