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Paleo Pecan Sticky Buns

May 07, 2019

Paleo Pecan Sticky Buns

This guest recipe post is an incredibly special (and scrumptious!) one from Sadie Radinsky, the wonder genius behind paleo and gluten-free blog Goodies Against the Grain. Follow her adventures in baking, yoga and a fluffy white dog on Instagram.

Mother’s Day is this Sunday, which means there’s a lot of pressure on us to do something nice for our mothers/mother figures. And I don’t know about yours, but my mother loves nothing more than freshly-baked Paleo treats! These sticky buns happen to be her absolute favorite.

These buns:

  • ARE LEGIT. Just as fluffy and ooey-gooey as a Cinnabon, but yummier.
  • Are filled with a buttery cinnamon-sugar-pecan filling.
  • Are sandwiched between two layers of coconut sugar caramel and pecan topping.
  • Use Primal Kitchen Collagen Peptides.
  • Are yeast-free, and super easy to make.

Basically, these are heavenly, and your mom will adore them... although we all know you’re really making these for yourself! No shame ;)

There are three main components to the buns: the dough, caramel, and pecan-cinnamon filling. Since these they are best eaten fresh out of the oven for maximum fluffiness, I recommend making the dough the night before Mother’s Day. Then, the morning of, you can whip up the caramel and filling, assemble the rolls, and bake. I hope you enjoy these delightful Paleo, grain-free, gluten-free buns!

Paleo Pecan Sticky Buns

Servings: 1 bun; makes 9 buns total

Time: 2 hours - 14 hours (if refrigerating dough overnight)



  • 1 1/4 cups blanched almond flour
  • 1/2 cup tapioca flour/arrowroot starch
  • 1/3 cup Primal Kitchen Collagen Peptides
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/4 cup melted grass-fed butter, ghee, or coconut oil
  • 1 tablespoon apple cider vinegar


  • 1/2 cup coconut sugar
  • 1/4 cup water
  • 1/4 cup coconut cream (from the top of a can of full-fat coconut milk)
  • 2 tablespoons grass-fed butter, ghee, or coconut oil
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt


  • 6 tablespoons grass-fed butter, ghee, or coconut oil (melted)
  • 3 tablespoons coconut sugar
  • 2 tablespoons + 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • Primal Kitchen Avocado Oil Spray
  • 1/3 cup chopped pecans


For the dough:

  • In a large bowl, whisk together the dry ingredients.
  • In a small bowl, whisk together the wet ingredients.
  • Whisk the wet into the dry, and stir just until combined.
  • Wrap your dough in plastic wrap and refrigerate for 30 minutes, or overnight.

For the caramel:

  • In a medium-size, strong saucepan, whisk together the coconut sugar and water.
  • Bring the saucepan to medium heat.
  • Once the mixture starts to bubble, turn the heat up to medium/high.
  • Let it boil for approximately five minutes, then remove from heat.
  • Immediately whisk in the coconut cream, butter, vanilla and sea salt.
  • Let the caramel cool for approximately 10 minutes, while you assemble the rolls.
  • Set your oven to 350ºF.

For the filling:

  • In a small bowl, whisk together all the filling ingredients until combined.
  • To assemble: Place the refrigerated dough between two pieces of parchment paper, and roll into a 10x12-inch rectangle.
  • Remove the top piece of parchment.
  • Spread the filling evenly onto the dough, leaving a 1/2-inch border around the filling so it doesn’t spill out.
  • Place the rectangle of dough so the short side is facing you, then carefully roll it tightly towards you.
  • It helps to gently peel the parchment away from you as you roll.
  • Once you have a tightly-rolled log, it’s time to cut the dough into pieces. I like to use a piece of thread to do this, because it creates a nice, clean cut.
  • If you don’t have thread on hand, use a sharp, non-serrated knife.
  • Cut the log into 9 even slices.
  • Spray an 8x8 inch baking dish with Primal Kitchen Avocado Oil Spray.
  • Then, evenly drizzle 1/4 cup of the caramel onto the bottom of the pan.
  • Sprinkle on the 1/2 cup chopped pecans.
  • Place your rolls into the pan, on top of the caramel-pecan mixture.
  • Bake at 350 degrees for approximately 25 minutes, or until the edges begin turning golden-brown.
  • After cooling for five minutes, gently remove the buns from the pan.
  • Drizzle on remaining caramel, and extra pecans, if desired. Serve buns while warm!

Paleo Pecan Sticky Buns Recipe

Photos courtesy of Kelly Radinsky.

Nutritional Information (per serving):

Calories: 442

Carbs: 28 grams

Net Carbs: 24 grams

Fat: 35 grams

Protein: 10 grams

Nutritional information calculated using Cronometer.

You might also like these other treats:

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