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Marmee's Gluten Free Sticky Bun Recipe

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Marmee's  Gluten Free Sticky Bun Recipe

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Are you gluten-free but missing some tasty treats?
Try my delicious gluten free sticky buns!
Nothing beats the mouth watering taste of butter, cinnamon, and brown sugar all baked together to make a yummy home baked treat! 
 
My children are all grown up but still enjoy coming into my kitchen for a home baked treat.  The day I made these, my son spied the warm-from-the-oven buns 
sitting on the plate, grabbed one and took his first bite. I said, “Did I mention those are gluten-free?” He said, “It doesn’t matter what they are! They are some of the best cinnamon buns I’ve ever tasted!”  My (not so) secret ingredient is cinnamon baking chips
These give them a burst of cinnamon flavor in every bite. If you don’t have any in your pantry, that's ok! You can add raisins or nothing at all!
 
This recipe is so simple and you don't need any fancy equipment!
All you need is a mixing bowl, spoon, and an oven proof baking pan. 
Parchment baking paper is helpful, but not required. 
 
The time required to make these is less than 2 hours that includes time the buns are resting and rising. While the buns rise, the prepare the topping.
Here is a list of the ingredients you will need to make my original recipe for these gluten-free goodies!
[ If you click on the ingredients you can see the brands I buy and yes... I buy the bulk of my groceries online. Makes life so much easier! ]
Real butter
Brown Sugar
Organic Ground Cinnamon
Walnut Pieces (optional)
 Egg
These are simple enough for a beginner baker! Print and follow my recipe card below or find ingredients and step-by-step right here.
Place these ingredients into a medium-size mixing bowl (3 quart). That will give you plenty of room to stir and beat up the dough. You will need a large stiff spoon to beat the dough. And you read it right! No special equipment or large kitchen mixer is necessary or needed.
1 cup  Gluten–Free Flour
1 tsp. Sea Salt
1/4 cup Organic Cane Sugar Crystals
4 tsp.  Instant Yeast
Stir up briefly. Now stir in:
1 cup Warm Water (110 degrees) 
Note: To activate yeast, the water needs to be very warm but not too hot. Hot liquid will kill the yeast if it is too hot. If it is too cool, the yeast will be sluggish and take a very long time to rise. The best way for beginners to know, without using a thermometer, the correct temperature that yeast will be happy with is to get the faucet water running hot. You should be able to put your finger in it and think “Oh! That’s hot!” but not get burned. Most home hot water heaters are set to 110-120 degrees, so your hot tap water is usually just about right for your recipes that call for yeast. After adding in the very warm water, Stir vigorously until batter is smooth, about 1 minute.
The batter should now be smooth and be thick and sheet off the spoon.
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Next add in:
1/4 cup Organic Vegetable Shortening
1 Farm Fresh Egg
Stir briefly. Then add in more flour:
1 1/4 cups  Gluten–Free Flour
Stir with the stiff spoon about 2 minutes until all the flour is incorporated and dough is stiff.
Next add in:
1 cup mini cinnamon chips 
Stir in the chips until combined. 
Set the dough in the bowl aside momentarily and prepare the baking pan. 
Line a baking pan (I used an 8x10 rectangle size) with parchment baking paper.
With clean hands, coat the bottom of the paper with soft butter.
Using buttered hands, pick up portions of the dough and rolls into 2 inch balls (golf-ball-size).
Drop formed dough balls into the parchment-lined and buttered pan .
Set pan in cold oven (do not turn on or preheat at this point) so the dough  can rest away from drafts. Allow it to rise and rest 45-55 minutes. Dough balls will rise and be puffy at the end of the rest time.
While the dough is rising prepare the simple topping mix.
Topping:
In a small container that will hold approximately 2 cups, mix together with a fork:
2 T. Butter
1/3 cup brown sugar
2 t. cinnamon
3/4 c. chopped walnuts (optional)
After dough balls have risen, carefully sprinkle on the prepared topping evenly over puffy buns.
Turn on oven to 375 degrees. There is no need to preheat the oven. Make certain baking pan is on mid-lower rack and allow the cinnamon buns to bake for 30-40 minutes. When buns are golden brown remove from the oven.  Allow to cool 20 minutes. Lift parchment baking paper carefully from pan and set rolls onto a tray. Pull apart the buns carefully with two forks to separate. Serve warm with fresh squeezed orange juice or ice cold milk. These can be made the day before and warmed to serve hot and fragrant. Simply wrap the buns in parchment baking paper and allow to warm in a 400 degree oven for 15 minutes. 
 
[PRINT YOUR RECIPE CARD BY CLICKING THE RECIPE CARD IMAGE]
 
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If you follow a gluten-free lifestyle and enjoyed this home baked recipe...
drop me a comment! I love to hear from you!

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