Sticky Cinnamon Buns (GF, DF, EF)

These cinnamon buns are cooked in a sticky caramel with toasted nuts. Soft and sweet, these are a yummy brunch or breakfast treat. 

1/2 cup vegan margarine

1/2 cup brown sugar

1/4 cup corn syrup

1/2 cup toasted walnut or pecan pieces (bake at 350°F in a toaster oven for 5-8 minutes)

1/4 cup warm water

1 tbsp active dry yeast

1 tsp sugar

1 1/4 cup DF milk

1/2 cup vegan butter

1/3 cup sugar

2 tsp sea salt

1/4 cup apple sauce

5 cups GF everyday baking flour

1/2 cup Soft vegan butter

1 cup Brown sugar

2 tsp Cinnamon

Dissolve 1 tsp sugar in the warm water then sprinkle the yeast on top. Set aside in a warm spot for 10 minutes to proof. 

Heat the DF milk in the microwave or a small pot until very hot (2-3 minutes in the microwave or until it simmers on the stove).

Add to a stand mixer. Add the DF butter, sugar and salt and stir until the butter is melted. 

Add the yeast mixture and the apple sauce.

Add 2.5 cups of flour and beat with a dough hook for 5 minutes.

Add the other 2.5 cups of flour and mix for another 5 minutes. 

Place the dough in an oiled bowl and set in a warm place for 1 hour. 

In a small pot on low heat, add the butter, brown sugar and syrup. Bring to a boil. Pour into the bottom of 9x13 pan (not greased).

Sprinkle with toasted nuts.

Mix together 1 cup of brown sugar and cinnamon in a small bowl. On a lightly floured surface, roll out the dough into a rectangle.

Spread a layer of soft butter over the dough, then sprinkle with brown sugar and cinnamon mix. Roll into a long log then using a sharp knife cut into 12 segments. Place each rolled segment in the pan with the cut side up. Set aside in a warm place, covered for 45 minutes. 

Preheat oven to 350°F. Bake for 30-35 minutes until golden brown on top and test that the dough in the centre of one roll is fully cooked. 

Remove from the oven and put a cookie sheet that can cover the whole pan on top. Flip over to invert so the caramel runs down the buns. Serve warm.