Gluten Free Sticky Buns (Dairy Free too!)

While I used some oat and rice flour in this recipe, I provide additional flours that you can use instead. Millet is one of my other favorites. So, be sure to read the tips section. I bet your gluten-eating friends will rave about these gluten free sticky buns!

To learn how to roll the dough, watch the video on this page.

Glass Baking Dish or Metal Pan?

I made this recipe using a Pyrex glass baking dish. If you only have a metal pan, you will need to adjust the baking temperature and time accordingly. Glass baking dishes take quite a long time to heat up compared to metal, but once they do, they retain the heat. Therefore, baked goods cook faster. So, increase the temperature by 25ºF when using metal and you may have to bake the rolls longer.

Gluten Free Sticky Buns

The best sticky buns you’d ever imagine is made gluten free. Gooey + sticky = a chewy flavor sensation!
Course Breakfast, Dessert
Cuisine American
Ingredient Keyword cinnamon rolls, dairy free, gluten free, sticky buns
Servings 6


For the Cinnamon Rolls:

  • 3/4 cup potato starch
  • 1/2 cup cornstarch or tapioca flour for corn-free
  • 1/2 cup oat flour or sorghum flour
  • 1/4 cup white rice flour (or brown)
  • 1/4 cup nonfat milk powder omit for dairy-free
  • 2 tablespoons golden flax seed meal
  • 2-1/4 teaspoons instant dry yeast
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum or guar gum for corn-free
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain nonfat gluten-free Greek yogurt Kite Hill* for dairy-free
  • 3 tablespoons honey
  • 1/4 cup neutral-flavored oil
  • 2 - 3 large eggs at room temperature (almost 1/2 cup)
  • 2 tablespoons water
  • 3/4 teaspoon apple cider vinegar
  • 1/4 cup Carla’s Gluten Free All-Purpose Flour Blend or potato starch, or as needed for dusting

For the Caramel Filling:

  • 3/4 cup unsalted butter at room temperature + more for basting (or dairy-free margarine)
  • 1-1/4 cups light/golden brown sugar
  • 1/3 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups chopped pecans


  1. Oil a 9 x 9-inch square baking dish or 6-cup jumbo muffin pan; set aside.
  2. In the bowl of your stand mixer, combine potato starch, cornstarch, oat flour, rice flour, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, and salt.
  3. In a separate bowl, whisk together the yogurt, honey, oil, eggs, water, and vinegar.
  4. Add the wet mixture to the dry mixture and beat on high speed using the whisk/balloon attachment until thoroughly combined, 1 minute.
  5. Oil a large bowl. Transfer the dough to the oiled bowl and either roll it around in the oil or spray the top and sides of the dough with oil so that it doesn't become dry. Cover the bowl with a tea towel and allow to rise in a warm environment, 80 - 100°F, until doubled in size, about 45 minutes.
  6. Once the dough rises, lay out two overlapping sheets of plastic wrap about 15 x 20-inches and dust generously with gluten-free all-purpose flour or potato starch. Scoop the dough onto the dusted plastic wrap, dust with flour, and pat out a little. Then roll the dough out with a flour dusted rolling pin to about 11 x 15-inches. Allow the dough to rest while you prepare the filling.
  7. In a bowl, thoroughly combine the butter, brown sugar, honey, cinnamon, and salt. Baste the 11 x 15-inch dough with the wet mixture. There will be plenty of the wet mixture leftover. Pour the remaining mixture into the bottom of the prepared pan. Sprinkle the nuts on top; set aside.
  8. Now, back to the dough. Lift the plastic wrap up and roll the dough up starting with the shortest end. Slice into six separate rolls, about 1-3/4-inches wide and transfer them to the prepared pan, filling only two-thirds of the pan.
  9. Set the pan aside to rise in about an 80°F environment for 30 minutes or until the rolls fill the at least two-thirds of the pan. While rising, preheat the oven to 400°F with a rack in the center of the oven.
  10. Once the rolls rise, place the pan on the center shelf of your oven. Bake 20 minutes.
  11. Remove the rolls from the oven. For a soft bottom to your buns, melt 1 tablespoon butter and baste the tops of each bun. Using a butter knife, loosen the sticky buns from the sides of pan and immediately invert onto a serving tray and serve warm.

  12. Freeze leftovers in a single layer, uncovered. Once frozen, store in a resealable storage bag. Defrost at room temperature and microwave on low to reheat. If you plan on consuming them within a couple of days, as long as your kitchen isn't over 80 degrees F, you should be able to leave them tightly covered on the counter. However, gluten free baked goods do stale quickly due to the lack of preservatives.


*Kite Hill is available at Target stores. You can even use the vanilla flavored one.

If you enjoy more of a crunchy bottom to your buns, omit the basting step after they bake.

Flour: While you can surely stick to the suggested flours in this recipe, you can exchange the oat flour out for other similar flours such as millet or sorghum. They weigh and act about the same in baked goods.

4 Replies to “Gluten Free Sticky Buns (Dairy Free too!)”

  1. These look delicious. But, I’m confused – there is no warm liquid to help the yeast rise if the yogurt is cold. Suggestions to get the yeast to rise?

  2. I am making these for tomorrow,
    Should the yogurt be room temperature?
    And, the butter, should it be room temperature or melted?
    Thank you.

    1. Cynthia,

      I use cold yogurt right out of the refrigerator.

      The butter should be at room temperature. If it’s not at room temperature, you can beat it by itself until it is.


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