Vegan Sticky Buns

5 from 1 vote

These vegan sticky buns are the ultimate in decadence! They're sweet, fluffy, swirled with gooey brown sugar cinnamon filling, and covered in sticky pecan topping. These make a great dessert or an incredibly decadent breakfast. OH YEAH!

Prep Time3 45

Cook Time30

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 525kcal

Author: Alissa Saenz

Ingredients

For the Dough

1 cup unflavored and unsweetened non-dairy milk, heated to 110°F
1 (¼ ounce/7 gram) packet active dry yeast
½ cup organic granulated sugar, divided
½ cup vegan butter, melted and cooled
½ teaspoon salt
3 ½ cups all-purpose flour, plus more as needed

For the Topping

¾ cup organic brown sugar
½ cup vegan butter
¼ cup maple syrup
¼ teaspoon salt
1 ½ cups chopped pecans

For the Filling

¼ cup vegan butter, melted
⅔ cup organic brown sugar
2 teaspoons ground cinnamon

US Customary - Metric

Instructions

Stir the milk together with the yeast and two tablespoons of the sugar. Set the mixture aside for about five minutes, until it becomes frothy.
Transfer the milk mixture to a large mixing bow. Stir in the remaining sugar (6 tablespoons), along with the melted butter and salt.
Begin stirring in the flour. Continue adding flour until a shaggy dough is formed, using between 3 ½ and 4 cups total.
Transfer the dough to a lightly floured surface, then knead it for six to eight minutes, until it becomes smooth and elastic.
Lightly oil a large mixing bowl. Roll the dough into a ball and place it in the bowl.
Cover the bowl with plastic wrap or a damp tea towel, then place it in a warm spot to rise until it doubles in size. This should take about two hours, but the time will vary depending on the temperature.
Make the topping while the dough rises. Combine the brown sugar, butter, maple syrup, and salt in a small saucepan. Place it over medium heat. Heat the mixture up while stirring, just until the butter melts and the sugar dissolves.
Lightly grease the sides of a 9 x 13 inch baking dish, then pour the brown sugar mixture into the bottom of the pan and sprinkle it evenly with the chopped pecans.
Once the dough has risen, transfer it to a lightly floured surface, Use a rolling pin to roll the dough into a 12 x 18 inch rectangle.
Arrange the filling over the dough. First, brush it evenly with the melted butter. Next, stir the brown sugar and cinnamon together in a small bowl, then sprinkle it over the butter, leaving a small (½ inch or so) border.
Starting from a long edge of the rectangle, roll the dough up into a log, enclosing the fillings.
Cut the dough log into twelve equal slices.
Arrange the slices over the topping in the baking dish.
Cover the baking dish with plastic wrap or a damp tea towel, then place it in a warm location for a second rise. Let it rise for about an hour, just until the slices have puffed up a bit.
Preheat the oven to 375°F. Once the oven has come up to temperature, place the baking dish inside. Bake the buns for about 30 minutes, until they're very puffy and golden brown.
Remove the baking dish from the oven and let the buns cool for five to ten minutes (Note 1).
Run a knife along the edge of the pan to loosen the buns. Place a baking sheet over the pan, then invert the pan to release the buns onto the baking sheet.
Serve.

Notes

Don't let them cool any longer than ten minutes, or they will become very difficult to remove from the pan.

Nutrition