Gluten-Free Sourdough Sticky Buns
These extravagantly sweet cinnamon sticky buns are topped with a mixture of butter, whole cane sugar, maple syrup, and pecans. They’re so indulgent that I only serve them on the most special occasions!
1 ½ cups whole cane, palm, or date sugar
1/3 cup, plus 4 tablespoons melted unsalted butter or ghee, plus more for greasing the pan
½ cup maple syrup
1 cup raw or crispy pecans
1 tablespoon cinnamon
½ cup raisins or currants
1 recipe Gluten-Free Sourdough Coffee Cake dough
Gluten-Free All Purpose Flour for rolling out the dough
Generously grease a 9-inch x12-inch glass or ceramic baking dish with butter or ghee. In a small saucepan combine 1 cup of the whole sugar, 1/3 cup of the melted butter, and the maple syrup. Stir constantly over medium heat until the sugar melts, about 5 minutes. Pour the mixture into the baking pan. Scatter the pecans evenly over the surface of the sugar mixture. (This forms the topping when the sticky buns are inverted after baking.)
In a small bowl combine ½-cup of the whole cane, date, or palm sugar with the cinnamon.
Cover your work surface with a pastry cloth or flour-sack towel. Dust generously with flour. Scoop the dough onto the cloth. Dust it with flour as needed to keep from sticking. Use your hands to form the dough into a rectangle roughly twice as long as wide. Use a rolling pin to roll it out into a rectangle about 10 inches x 16 inches x ½-inch thick. Brush the top of the dough with the remaining 4 tablespoons of melted butter. Sprinkle the cinnamon sugar mixture over the entire surface of the dough. Scatter the raisins evenly.
Rotate the pastry cloth or towel such that one short side of the pastry is facing you. Start with this short side and roll away from you. Use the cloth and both hands lift to the edge and tightly roll-up the pastry. Transfer the roll – seam side down – from the cloth to a large cutting board. Use a chef’s knife to slice the roll into 8 equal slices. Arrange the buns close together on the topping.
Cover loosely and set in a warm (about 75 degrees F) place to rise until the buns expand to fill the pan, about 3-4 hours. (Alternately, this recipe can be made a day in advance, tightly covered, and refrigerated for 12-24 hours. The buns will rise slowly in the refrigerator and be ready to bake the next day.)
Adjust the oven rack to the center of the oven. Preheat the oven to 375 degrees F. Bake until the topping (on the bottom) bubbles throughout the buns and the top is evenly browned, about 30-35 minutes. Remove from the oven. Immediately, place an inverted serving platter over the buns. Quickly and without hesitation, flip the sticky buns onto the serving platter. Serve while still warm (or if baked in advance, reheat in a warm (about 250 degree F) oven for 15-20 minutes prior to serving). Store any left-over buns tightly wrapped in the refrigerator.