Cranberry Sticky Buns

This breakfast favorite is deliciously decadent and allergy-friendly. The buns are best eaten straight from the oven, so they’re at their ooey-gooey, stickiest best!

Makes: 10-12 buns
Free of: gluten and all top allergens



  • 1 cup (250 mL) coconut milk beverage
  • 1/2 cup (120 mL) dairy-free, soy-free margarine (such as Earth Balance)
  • 1 packet instant yeast
  • 1 tbsp organic cane sugar
  • Pinch fine sea salt
  • 3 cups Cat’s Gluten Free Flour Blend (see below)
  • 3/4 tsp xanthan gum


  • 1/2 cup (120 mL) brown sugar
  • 1/2 cup (120 mL) dairy-free, soy-free margarine (such as Earth Balance)
  • 1/2 cup (120 mL) dried cranberries


  • 1/2 cup (120 mL) dairy-free, soy-free margarine, very soft of melted
  • 1/2 cup (120 mL) brown sugar
  • 1/2 cup (120 mL) finely chopped dried cranberries

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

If your family can eat unsalted butter, if can be substituted for dairy-free margarine in the recipe above.


  1. For Dough: In a medium saucepan, heat the milk beverage and margarine until the margarine is melted, but do not boil. Transfer to a large mixing bowl. Allow mixture to cool to 110 degrees, about the temperature of warm bath water. Sprinkle on yeast and allow mixture to sit for 10 minutes.
  2. Add sugar and salt and stir. Combine flour blend and xanthan gum, and add to bowl gradually while stirring. The dough will be sticky.
  3. Scrape bowl down so you have a mound of dough in the bottom. Cover bowl with plastic wrap and place in a warm place to rise, about 1 hour.
  4. For glaze: Combine the brown sugar, margarine and chopped cranberries in an 8-inch round cake pan. Place in the oven to melt, then set aside.
  5. When dough has risen, preheat the oven to 350° F., and place dough on a sheet of parchment paper sprinkled with flour. Sprinkle more flour on top, and put another sheet of parchment over the dough. Gently roll out dough into a large rectangle about 18 x 10 inches, with the long edge horizontally in front of you.
  6. For filling: Spread softened or melted margarine over dough, then sprinkle on brown sugar and cranberries. Using the parchment paper to help you, roll dough into a cylinder. Slice the cylinder into 10-12 rolls and place them, touching each other into cake pan container glaze. Bake on middle oven rack for about 25 minutes or until buns are lightly browned and set. Do not over bake.
  7. Allow the pan to cool for about 15 minutes before carefully inverting the buns on the plate or platter. The rolls are best served right away.

Cat Ruehle’s Gluten-Free Flour Blend

Makes: 4 cups


  • 2 cups sweet sorghum flour
  • 1 cup white rice flour
  • 1 cup potato starch (not potato flour)


  1. In a large bowl, whisk the flours and potato starch together until well combined
  2. Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or int eh freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.

is a pastry chef and the author of the best-selling Let Us All Eat cake: Gluten-Free Recipes for Everyone's Favorite Cakes (Ten Speed Press). Find more recipes from Catherine Ruehle at