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Gluten and Dairy Free Banana Bread Sticky Buns

Gluten and Dairy Free Banana Bread Sticky Buns

The flavors of bananas, cinnamon, and pecans shine through in every bite of these warm and sticky rolls.
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Course: Breakfast
Prep Time: 19 minutes
Cook Time: 1 hour
Rising Time: 1 hour 30 minutes
Servings: 8

Equipment

  • 3 mixing bowls
  • 1 mixer with paddle attachment
  • 1 9" round cake pan

Ingredients

Dough

  • 6 tbsp Dairy Free butter
  • 1/2 cup oat milk
  • 1 tbsp honey
  • 1/3 cup sugar, divided
  • 1/2 cup water, warm
  • 1 egg
  • 1 tsp kosher salt
  • 1 pkg instant active yeast
  • 1 cup mashed ripe bananas
  • 3 1/2 cups Gluten Free 1.1 flour you may need an additional 1/2 cup

Filling

Topping

  • 1 tbsp Dairy Free butter
  • 1 1/2 cups pecans, chopped
  • 11.25 oz Dairy Free sweetened condensed milk

Instructions

  • Lightly oil a pan with a neutral oil and set aside. I use vegetable oil.
  • In a mixing bowl add the banana and egg and mix until smooth.
  • In a separate bowl add the yeast, warm water, half of the sugar, and honey. Allow it to sit for 5 minutes until it is foamy and bubbly.
  • Melt the butter and add the rest of the sugar and the salt.
  • In a separate saucepan scald the Dairy Free milk. Do not bring it to a boil. You're looking for it to just start to bubble around the sides. Remove from the heat immediately and allow it to cool some.
  • Add the yeast mixture to the banana mixture and then the cooled milk.
  • Using the paddle attachment of your mixer add 1/2 cup of flour at a time, allowing the flour to incorporate before adding more.
  • Once all of the flour has been incorporated turn the mixer off and lightly flour the outside of the dough ball. The dough will be sticky.
  • Place the floured dough ball into the oiled bowl and cover with a towel. Allow it to sit for an hour undisturbed. It will rise, doubling in size.
  • Mix together all of the ingredients for the filling.
  • Roll the dough out to a 10x8 rectangle.
  • Spread the filling evenly over the dough, leaving a 1" boarder.
  • Roll tightly. Cut the log into 8-9 pieces.
  • Using 1 tbsp of Dairy Free butter, butter the 9" round pan.
  • Sprinkle the nuts all over the bottom of the pan.
  • Pour the condensed sweetened milk over the nuts.
  • Place the cut rolls into the pan. Cover with a towel and allow the rolls to proof for another 30 minutes.
  • Preheat the oven to 350 degrees.
  • Bake for 50-60 minutes or until the rolls are golden brown and a toothpick comes out clean.
  • Halfway through cooking lightly cover the rolls with foil. This will prevent them from becoming too brown.
  • Once done turn out of the pan.
  • Enjoy!
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