Ingredients
Instructions
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1.
In a large bowl whisk together flour, yeast, baking powder xanthan gum and salt
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2.
In a small bowl mix water, olive oil, maple syrup apple cider vinegar and eggs
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3.
Using an electric mixer at medium speed, slowly add wet mixture to dry ingredients until a dough forms. Scraping sides as needed. About a minute, set aside
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4.
For the sticky sauce; Mix butter, maple syrup, coconut sugar, vanilla, cinnamon, nutmeg and cloves. Pour 2/3 of the mixture into a 9x13-inch baking pan and sprinkle with 1/2 the pecans. Refrigerate for 10 minutes before going to the next step
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5.
Turn the dough out onto a lightly GF floured parchment paper and sprinkle the dough with some more GF flour or as needed for rolling. Roll the dough into about 16 by 12-inch rectangle. Brush with remaining butter mixture leaving 1/2 inch border; then spread with the pecan mixture. Starting at the long side, using the parchment paper tightly roll the dough into a cylinder, pinching seams to seal. Using a sharp knife, cut into 12 pieces; place cut side down in the prepared pan. Losely cover with plastic wrap and allow to rise in a warm place for one hour. The dough should rise by 50%. Or refrigerate overnight, then bring to room temperature before baking
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6.
Bake at 375 F for 25 - 30 minutes until golden brown. Let cool in the pan for 5 minutes, then invert onto serving platter. Scrape remaining butter from the pan and spread over the buns
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7.
Pull apart and serve warm

. If you have leftovers for the next day, pop them in the microwave for about 20 seconds. Enjoy!
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