These Paleo Pecan Sticky Buns are soft, doughy and have the best gooey pecan topping. They are gluten free, dairy free, egg free and naturally sweetened.
These pecan sticky buns are so amazing. A tender cinnamon roll baked on top of crunchy pecans and an incredible caramel and is sweet and a little messy, but so delicious! The doughiness of the cinnamon roll with the crunch of the pecans and gooiness of the caramel- the perfect combo!
Egg Free and Dairy Free
These are egg free since applesauce is used in place of the eggs. They are not vegan since grass-fed gelatin is used to help hold the dough together. Flax meal may be subbed, but I haven’t tried it. Something is needed though since grain free flours don’t have gluten and will crack when rolled.
The caramel that is poured over the pecans is so simple. A mixture if almond butter, refined coconut oil, maple syrup and vanilla. It’s so quick to make and tastes just like a complicated caramel sauce. I actually used cashew butter, but felt the flavor was a little too strong and think almond butter would work better. The caramel covers the pecans and it turns into the best topping!
These are actually much easier than traditional cinnamon rolls. There is no waiting for them to rise and the mixture mixes together quickly. They bake for 20 minutes and are ready to be flipped and enjoyed.
These are definitely a must make for a holiday breakfast, weekend or special occasion. To make them come together quickly, you can measure out all the dry ingredients ahead of time, have the pecans chopped and caramel made. Then the morning of, add the wet ingredients and assemble. So quick and you’ll be enjoying a warm sticky bun in no time.
The pan I used was 10×7 which is a little unusual size, but 11×7 would work. You just want a smallish pan where the rolls will touch. A deep dish pie dish may work as well.
I know you will love these pecan sticky buns because they are sweet, easy to make and have the best pecan topping. Here are some more brunch ideas to try:
Paleo Pecan Sticky Buns
- 1 1/4 cup chopped pecans
- Preheat the oven to 350° and line a pie plate or 7×10 pan with parchment paper. Place chopped pecans in the bottom of the pan.
- Make caramel. In a small bowl, combine the almond butter, coconut oil, maple syrup and vanilla. Stir until smooth and then pour over the pecans as evenly as possible. Set aside while the rolls are made.
- In a large bowl combine almond flour, coconut flour, gelatin, coconut sugar, cinnamon, salt, and baking soda. Stir until well mixed. Add in the applesauce and melted ghee and stir until combined. The dough should be firm and easy to work with.
- Lay a piece or parchment or wax paper out on a clean counter and place the dough on it. Roll out to a 10×14 inch rectangle, making it as even thickness as possible.
- Make the filling. In a small bowl, combine the ghee, coconut sugar, cinnamon and vanilla. Mix until smooth and gently spread it on the rolled out dough leaving 1/2 inch from each side plain.
- Carefully roll the dough the long way (so the roll is 14 inches long) and use the wax paper to help pull it up and roll it tight. Once rolled, but 1/2 off each end and discard. Cut the roll into 8ths. I do this by cutting it in half, and then cutting each half in fourths.
- Press each one down slightly so it's more circular. Place them in the prepared pan over the caramel and pecans and bake for 20-22 minutes. They should be golden brown. Place a large plate on top of the pan and carefully flip them over. Remove the parchemnt paper and serve.