Gluten-Free Prune Sticky Buns with Pecan Caramel Topping

Take breakfast up a notch with gluten-free prune sticky buns finished with a gooey cinnamon-pecan caramel. Soft, from-scratch rolls filled with a tangy-sweet prune lekvar — irresistible warm from the oven.

A plate full of gluten free sticky buns with gooey pecan caramel topping, some flipped over to show swirl of prune filling.

This post was sponsored by CA GROWN featuring California prunes. The recipe, thoughts, and opinions are my own.

Why You’ll Love This Recipe

These gluten-free prune sticky buns combine a silky prune lekvar with a warm cinnamon-pecan caramel topping for a balance of tangy fruit and buttery sweetness. Using naturally sweet California prunes reduces the need for refined sugar in the filling, while the pecan caramel adds a decadent finish that pours over the rolls when the pan is inverted. The rolls bake up soft and fluffy, and the recipe can be made ahead and refrigerated overnight for easy morning baking. They’re ideal for weekend baking, holiday mornings, or a special brunch.

Ingredients

Prune Filling: 8 oz prunes, 1/2 cup water, 2 Tbsp fresh orange juice, 1 tsp orange zest, 3 Tbsp brown sugar, 1/8 tsp salt.
Pecan Caramel Topping: 5 Tbsp melted butter, 1/2 cup brown sugar, 2 Tbsp corn syrup (or maple syrup with risk of crystallization), 1 tsp cinnamon, 1 cup chopped pecans.
Cinnamon Roll Dough: 280 g Caputo Fioreglut gluten-free flour blend (measure by weight), 1/3 cup brown sugar, 2 1/4 tsp psyllium husk powder, 2 1/4 tsp instant yeast, 1/2 tsp salt, 3/4 cup milk warmed to 120–130°F, 2 room-temperature eggs, 1/2 cup room-temperature soft butter.
Notes: Caputo Fioreglut contains gluten-free wheat starch and is certified to <20 ppm gluten; it is not suitable for wheat allergy. Psyllium husk powder adds structure in gluten-free yeast breads. Dairy-free milk and vegan butter can be substituted if needed. Eggs have not been omitted or substituted in testing.

A gluten free sticky roll on a plate showing fluffy texture and shiny pecan caramel topping.

Equipment

Stand mixer with paddle attachment (recommended — dough is thick; do not use a hand mixer motor).
Digital kitchen scale (for accurate flour measurement).
Rolling pin, parchment paper, 9-inch cake pan or pie plate, and dental floss for slicing rolls cleanly.

How to Make Gluten-Free Sticky Buns

The method breaks into four parts: make the prune lekvar filling, prepare the pecan caramel topping, mix the dough, then assemble and bake the rolls. Below are streamlined steps for each part.

Make Prune Lekvar Filling

Combine prunes, water, orange juice, orange zest, and salt in a small saucepan.
Cover and simmer on low about 15 minutes, stirring occasionally, until prunes are soft and liquid mostly absorbed.
Remove from heat, stir in brown sugar, then puree until smooth with an immersion blender or mash well with a fork. Set aside to cool.

Image Collage: Prunes, orange juice, and water in saucepan, the mixture is boiling, brown sugar on top of cooked mixture, mashed mixture on wooden spoon.

Make the Pecan Caramel Topping

Line the bottom of a 9-inch pan with parchment paper.
Whisk melted butter, brown sugar, corn syrup, and cinnamon until smooth.
Pour and spread the mixture evenly in the pan, then sprinkle the chopped pecans over the top. Set aside.

Image collage: pouring syrup into brown sugar and melted butter, stirring mixture with a whisk, spreading into bottom of round pan with the back of a spoon, sprinkling with pecans.

Make the Dough

Whisk flour, brown sugar, psyllium husk powder, instant yeast, and salt in the mixer bowl.
With the mixer running low, slowly add warmed milk and blend until combined.
Add eggs and mix until the mixture is well combined, about 1 minute.
Add softened butter and mix on medium for 2 minutes; the batter should be thick and smooth.

Image collage: pouring milk into flour mixture in stand mixer bowl, eggs in bowl next to mixed dough, butter in mixer next to mixed dough, thick dough ribbons in stand mixer bowl.

Assemble the Rolls

Place parchment on the counter, dust with gluten-free flour, and transfer the dough onto it. Flour the rolling pin and roll the dough into an approximately 11 x 13-inch rectangle about 1/4-inch thick.
Gently spread the cooled prune filling in a thin, even layer over the dough.
Roll the dough from one long edge into a log, sealing the seam. Use dental floss or a serrated knife to slice the log into 1 1/2-inch rounds.
Place the slices cut side down into the prepared pan on top of the caramel-pecan layer, leaving about 1 inch between rolls. Cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Image collage, rolling pin on floured dough, dollops of filling spread with spatula, rolling up dough into a log, log partially sliced into thick slices.

Baking the Rolls

Bake the risen rolls at 375°F for 25–30 minutes, until golden and the topping is bubbly at the edges.
Allow the pan to cool a few minutes, then invert onto a serving plate to reveal the sticky pecan caramel topping. Serve warm.

Cross section of gluten free prune sticky bun showing prune layers.

Make Ahead Instructions

Assemble the rolls and allow them to rise. Keep covered and refrigerate overnight.
When ready to bake, bring the pan to room temperature for at least 1 hour, then bake as directed.

Storage

These rolls are best served fresh and warm. Store leftovers at room temperature and eat within 2 days for best texture. Reheat briefly (about 15 seconds) in the microwave to soften.

Top Tips

Measure flour by weight for consistent results.
Use warmed milk (120–130°F) and room-temperature eggs and butter so the yeast activates properly.
If the filling is too thick to spread, warm it slightly or stir in 1–2 teaspoons of water until spreadable. Spread gently to avoid tearing the dough.
Use dental floss to slice the log cleanly without compressing the rolls. If shapes are imperfect, gently reshape them in the pan.
Line the pan with parchment for easy removal and to protect the pan from sticky caramel.
Follow ingredient proportions closely; substitutions, especially to the flour or psyllium, may change the result.

A roll broken apart on a small plate next to plate full of remaining rolls.

More Gluten-Free Recipes

Gluten-Free Cinnamon Rolls with Caputo Fioreglut
Gluten-Free Brioche Bread (Dairy-Free Option)
Gluten-Free Hot Cross Buns
Gluten-Free Hawaiian Rolls — Just One Rise!

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