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.
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.
https://glutenfreerecipebox.com/gluten-free-sticky-buns/