In this class we’ll show you how to make sticky gooey buns that are very similar to cinnamon rolls. You can use this recipe to make cinnamon rolls by eliminating the fruit and pecans and slathering a cream cheese icing over the top after baking. Just in case we’ve tempted you, we’ve included a recipe for the icing at the end of the class. Traditional cinnamon rolls or sticky buns are made with yeast and allowing the dough to rise. This recipe is much simpler, uses no yeast, no rising steps and produces a delicious and sinful sweet treat.

We also used certified gluten-free oats in this recipe. There are a handful of companies that are making certified gluten-free oats including, Bob’s Red Mill, Farm Pure Foods, and Cream Hill Estates.

Pecan Sticky Buns

Ingredients

• Unsalted butter for greasing pan
  
• ½ cup brown sugar, packed
  
• 1/3 cup brown sugar, packed
  
• ¼ cup unsalted butter, chopped
  
• ¼ cup dark corn syrup
  
• ¾ teaspoon vanilla
  
• 1 cup pecan pieces
  
• ½ cup craisins
  
• ¾ teaspoon cinnamon
  
• 2 cups gf flour
  
• ½ certified gf oats
  
• 2 Tablespoons sugar
  
• 2-1/2 teaspoons baking powder
  
• ¾ teaspoon salt
  
• 6 Tablespoons chilled unsalted butter, chopped
  
• 3 Tablespoons melted butter
  
• 1 cup buttermilk

Directions:

Preheat oven to 375 degrees F. Grease a 10” cake pan with butter or gf nonstick spray.
In a small saucepan, combine ½ cup brown sugar, ¼ cup butter and corn syrup and whisk over medium heat until sugar dissolves.

Remove from heat and add vanilla. Pour the syrup into the prepared pan and tilt pan so syrup covers bottom evenly.
Add pecan pieces to pan, evenly covering bottom.
In a small bowl, add 1/3 cup brown sugar, craisins and cinnamon and blend; set aside.
In a large bowl, whisk together gf flour, oats, sugar, baking powder and salt. Add 6 Tablespoons chilled, chopped butter and pinch flour mixture with fingers until mixture resembles coarse meal. Add 1 cup buttermilk and mix with a fork until mixture clumps and you can gather it into a ball.
If mixture is too dry, add small amounts of buttermilk until it will form a ball.
Transfer dough ball to a floured parchment paper and roll out into a rectangle; 16”x8”.
Brush with 2 Tablespoons melted butter then sprinkle evenly with the craisin mixture.
Using the parchment paper, roll lengthwise into a log.
Cut the log into 8 equal pieces; cutting off an discarding the uneven ends. Place the cut rolls, starting in the center, of the cake pan on top of the pecans.
With the palm of your hand, press down on each roll to flatten slightly. Brush the tops of the buns with remaining melted butter. Bake for 35 minutes. Remove buns from oven and let stand for 1 minute. Place a platter over pan and invert pan. If some of the pecans remain in the cake pan, just scoop them out and place on top of the buns. Let cool for 30 minutes.

Cream Cheese Icing

Ingredients

• 4 ounces cream cheese, at room temperature
  
• 1 cup powdered sugar
  
• ¼ cup unsalted butter, at room temperature
  
• ½ teaspoon vanilla

Directions
Combine cream cheese, powdered sugar, butter and vanilla in a medium bowl. Using an electric mixer, beat until smooth.

- Chef Yvonne