Gluten Free/Vegan Pumpkin Sticky Buns

by Brittany on December 10, 2010

Posted December 10, 2010 by Brittany
Gluten/Dairy/Egg Free! (and Vegan) This recipe will bring you the Sticky Buns that you only dreamed of and never thought possible again.

  • Ready Time :
    0 min



  • 6 tablespoons Melted Earth Balance Butter (Or other oil of choice)
  • 1/4 cup Granulated Sugar (Refined or unrefined sugar will work)
  • 3/4 cup Pumpkin Puree
  • 1 1/2 cups King Arthur Flour Bread Mix
  • 1/4 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Xanthan Gum (or Guar Gum)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons Egg Replacer (Ener-G)
  • 1/3 cup Non-Dairy Milk + 1 TBS Honey (or other sugar)
  • 1 tablespoon Yeast (fast acting)


  • 1 cup Brown Sugar
  • 1/2 cup Melted Earth Balance Butter
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger

For the Pan

  • 3 tablespoons Melted Earth Balance Butter (Or Oil)
  • 2 tablespoons Brown Sugar (Sucanat or Palm Sugar will also work)

Cream Cheese Frosting

  • 1/2 cup Dairy Free Cream Cheese
  • 1/4 cup Pumpkin Puree
  • 1 1/2 cups Powdered Sugar (Unrefined powdered sugar can be made in a coffee grinder)
  • 2 tablespoons Softened Earth Balance Butter
  • 2 tablespoons Vegan Shortening
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Shortening


I must give you fare warning. These are FATTENING. You could use less butter.. but what fun is that  :) Honestly they would still be good if you omit some of the butter from the filling and the pan.. BUT If I’m having a sticky bun- I want it to be buttery and moist- just sopping with deliciousness. I CANT STAND dry Cinnamon or Sticky Buns. Who wants to indulge in that??

Make sure the butter is not scalding hot when used in this recipe. If you can’t do butter or earth balance try Melted Coconut oil (or any other oil for that matter)

And Finally- If you can’t eat Soy- no worries. The Frosting contains Soy Cream Cheese- Instead of using this- you could omit it all together and make a Pumpkin Glaze. (A simple glaze is what is pictured above!) Or a Pumpkin Frosting. I Don’t have an exact recipe for you today for this- but I would suggest playing around with combining Pumpkin Puree, Powdered Sugar, Earth Balance Butter Softened, and Vegan Shortening. (The Shortening Makes it Fluffy)

  1. Preheat oven to 400 Degrees.
  2. To Make the Dough: Combine the Warm Milk  + TBS Sugar and Yeast. Set aside and let it bubble and froth (let the yeast begin to grow)  . In the bowl of a stand mixer (Or a large bowl using a hand mixer) Combine the King Arthur Bread Mix Flour, Sugar, Baking Soda, Baking Powder, Xanthan Gum, Spices, Salt and Egg Replacer. Mix in the Melted Butter (Make sure it is not really hot to touch as this will kill the yeast) Also add in a TSP of Vanilla Extract (sorry forgot to mention this ingredient in the list)  Finally Mix in the Yeast and Milk Mixture to form a pliable dough.
  3. Coat your hands with Oil and rub a little over the surface of the dough- Roll the dough out thinly on a Large sheet of Parchment Paper into a rectangular Shape.  Sprinkle the dough with the Brown Sugar, Spices and Finally Drizzle butter all over the surface.  Gentle Starting at one edge- using the parchment paper as your aid begin to roll the dough until you have a long rolled up log. Using a sharp Knife cut the dough into segments. (I cut mine into 10-12 Sticky Buns.
  4. Prepare the Pan- Coat the bottom with Brown Sugar and Pour in the Butter. Place the Sticky buns side by side (with a little room to grow) into pan. (I Used a 9 by 9 inch Square Pan)
  5. Place the Pan on top of the pre-heated oven so that it can benefit from its heat. Cover with a towel and Allow the Sticky Buns to Rise for 1 hour.
  6. Place Sticky Buns into the oven and Bake 18 minutes. While they bake prepare the Frosting..
  7. Using a Mixer combine the Cream Cheese, Softened Butter, Shortening, Powdered Sugar Nutmeg and Cinnamon.
  8. Remove cooked Sticky Buns from the Oven- allow to Cool Slightly and them Frost and serve them.  This frosting is not extremely Firm. If you place the sticky buns Covered in the fridge the frosting will come to a more solid state. They can be refrigerated for several days and will not dry out do to the sheer amount of butter used :) Feel free to also freeze this for another day.

Enjoy! and try not to eating more than 2 in one sitting. I dare you :)

Here is a photo of the dough before it has begun to rise:

After the Rise:

and Finally This is what they should look like coming out of the oven:

{ 8 comments… read them below or add one }

jas December 14, 2010 at 2:40 am

I've just linked this recipe up in the Top Ten Favorites for Christmas Gifting as they look soo delish!


Brittany December 14, 2010 at 4:23 am

Im honored! :) Great list you have!! (everyone go take a look!)


Christine December 16, 2010 at 8:01 pm

These look absolutely delicious! How fluffy is the dough?


Brittany December 17, 2010 at 2:52 am

I must say… they really are delicious :) I was blown away. – I woudn't really say they are Fluffy.. they are more- really soft and moist. The dough does not rise quite as much as gluten containing Sticky Buns that I have made in the past. So when you cut them into the size that you like- keep this in mind (Look at the photos above for a little reference) I plan to experiment with the flour combination in the near future- to work towards an even better rise. Hope you love them!


Iris December 20, 2010 at 5:19 pm

Have I commented on these yet? Cinnamon rolls are a personal weakness of mine. I could happily eat one every day (although my jeans might not fit anymore if I did that). Yours look absolutely amazing!


Lisa February 21, 2012 at 9:59 pm

Hi :)

Just wondering- In addition to Gluten/Dairy etc. I am also trying to avoid nightshades… and most premade mixes have potato starch in them… what would be the homemade version of substituting the King Arthurs Bread mix?

Thank you very much!!!!


J March 12, 2013 at 11:55 pm

Just putting it out there to make sure you get the Gluten-Free King Arthur Flour Bread mix, not all flours are gluten-free and this brand definitely carries many different flours. :)


cordia September 13, 2013 at 2:09 pm

You left out in the instructions when to put the pumpkin puree in. Was it supposed to go in the dough as well BC the instructions didn’t say to and I didn’t and now I’m swing it in the ingredients and left it out!!


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