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5 from 19 votes
Cinnamon rolls in a pie plate topped with homemade caramel sauce and pecans
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Gluten-free Cinnamon Rolls with Sticky Caramel Sauce and Pecans
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Breakfast, Dessert
Cuisine: Dairy-free, Gluten-free
Author: anaankeny.com
Ingredients
  • 4 1/2 cups gluten-free flour blend
  • 1 Tbsp active dry yeast
  • 2 tsp baking powder
  • 1/3 cup cane sugar
  • 1/4 tsp sea salt
  • 1 1/2 cup dairy-free milk
  • 1/4 cup melted dairy-free butter
  • 2 eggs
  • 1 tsp vanilla extract
Cinnamon-Sugar Filling
  • 1/4 cup dairy-free butter
  • 1/2 cup cane sugar
  • 2 tsp ground cinnamon
Homemade Sticky Caramel Sauce
  • 1 can evaporated coconut milk
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
Toasted Cinnamon-Maple Pecans
  • 1 cup chopped pecans
  • 1 tsp ground cinnamon
  • 1 Tbsp maple syrup
Instructions
Homemade Sticky Caramel Sauce

  1. In a small saucepan over medium heat, whisk together the evaporated coconut milk, brown sugar, and vanilla extract. Bring to a boil, then reduce the heat to a low simmer. Stir every 2-3 minutes. Let simmer for 15 minutes or until it's thick. Remove from the heat and set aside.

Toasted Cinnamon-Maple Pecans

  1. In a large skillet over medium-low heat warm the avocado oil. Add the chopped pecans, ground cinnamon, and maple syrup. Toss to evenly coat the pecans. Toast the pecans for 4-6 minutes, tossing every 30-60 seconds. Remove from the heat and set aside.

Cinnamon-Sugar Filling

  1. In a small saucepan, melt the butter for the filling. Set aside.

  2. In a small bowl add the cinnamon and cane sugar. Stir together. Set aside.

Gluten-free Cinnamon Rolls

  1. Preheat the oven to 375 degrees. Spray a pie plate or baking dish with cooking spray and set aside.

  2. In a mixing bowl combine the eggs and cane sugar. Add the melted butter (cooled slightly so it doesn't cook the egg when added to the batter), vanilla extract, and dairy-free milk. Whisk together.

  3. Add the gluten-free flour blend, dry active yeast, baking powder, and sea salt. Stir into the wet mixture. The dough should be slightly sticky, but easily rollable. If the dough is too sticky, add more flour starting with 1/4 cup at a time.

  4. Dust flour onto your large workspace, place the dough in the middle of the workspace, and with a rolling pin, begin rolling out the dough to a large rectangle. Dust with flour as needed. The rectangle should roughly be 12"x18" and 1/4"-1/2" thick.

  5. Evenly spread the melted butter over the rolled out dough. Next, evenly sprinkle with the cinnamon-sugar mixture.

  6. Cut 2" wide strips of dough to make 2"x12" long strips. Gently roll the strips to make cinnamon rolls. The rolls should be loosely rolled, but tight enough to hold together. Place the roll in the prepared baking dish/pie plate. Continue cutting the rolling the dough until it's all used up.

  7. Evenly spread the caramel sauce on top of the unbaked cinnamon rolls and sprinkle the toasted cinnamon-maple pecans on top.

  8. Bake for 25-30 minutes or until golden brown on the bottom. Remove from the oven, let cool slightly, then serve.