Pecan Sticky Buns
May 07, 2019
There's a lot of debate over whether pecan sticky buns are breakfast or dessert. We can easily see both sides; they're often served for Mother's Day brunch or on holiday mornings, but it's also hard to classify these gooey, sweet, cinnamon-laden treats as anything but a dessert. So why not both? Whip up this decadent recipe in the morning, and then save any leftovers for later, provided your household members don't scarf down the whole tray in one sitting!
Our gluten-free, grain-free, and yeast-free pecan sticky bun recipe takes a bit of time to prepare, but we promise the end result will be worth it. There are three main components to the buns: the dough, the caramel, and a pecan-cinnamon filling. Since they are best eaten fresh out of the oven for maximum fluffiness, we recommend making the dough the night before you plan to serve them. Then, you can whip up the caramel and filling, assemble the rolls, and bake once you're ready.
Pecan Sticky Buns
These scrumptious Pecan Sticky Buns are filled with a buttery-sweet cinnamon and pecan filling, drizzled with coconut sugar caramel, and infused with Primal Kitchen Collagen Peptides for added protein. They're also yeast-free and gluten-free, and easier to make from scratch than you might think.
- 1 1/4 cups blanched almond flour
- 1/2 cup tapioca flour/arrowroot starch
1/3 cup Primal Kitchen Collagen Peptides
1tablespoon 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 butter, ghee, or coconut oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 6 tablespoons 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:
For the caramel:
For the filling:
Make 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 at least 30 minutes, up to overnight.
Make the caramel and filling:
In a medium-sized saucepan, whisk together the coconut sugar and water. Set the burner 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 10 minutes while you make the filling and assemble the rolls.
In a small bowl, whisk together all the filling ingredients until combined.
Assemble and bake:
Preheat your oven to 350ºF.
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.
Cut the log into 9 even slices.
Spray an 8x8 inch baking dish with Primal Kitchen Avocado Oil Spray.
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°F for approximately 25 minutes, or until the edges begin turning golden brown.
Cool for five minutes. Then, gently remove the buns from the pan.
Drizzle on remaining caramel, and extra pecans, if desired. Serve warm, and refrigerate any leftovers for later.
- Nutritional information calculated using Cronometer.
- Photos courtesy of Kelly Radinsky.
- Serving Size
- 1 serving
- per serving
- 28 grams
- 35 grams
- 10 grams
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