Description

These ooey gooey vegan sticky buns are the real deal! Soft and pillowy sweet rolls topped with a caramel pecan glaze for the ultimate holiday breakfast recipe! You can even make these sticky buns gluten free!

Ingredients

Units Scale

Dough:

4 1/4 cups (540 g) bread flour or all purpose flour* (plus more for flouring surface)
1 packet (8 g) quick rise yeast
1/2 cup (100 g) granulated sugar or coconut sugar
1/4 tsp sea salt
1 1/4 cup (270 mL) dairy-free milk, unsweetened, warmed
1/3 cup (87 g) dairy free yogurt, room temperature
1 tsp vanilla extract
1/4 cup (57 g) salted vegan butter, room temperature

Filling:

1/2 cup (113 g) vegan butter or coconut oil, room temperature
2 tsp ground cinnamon
2/3 cup (130 g g) coconut sugar or brown sugar

Topping:

5 tbsp vegan butter
2/3 cup (130 g) coconut sugar or organic brown sugar
1 tsp cinnamon
1/4 cup heavy vegan cream (like coconut cream or a vegan heavy cream like So Delicious!)
2 cups pecan halves and/or pieces
1 tsp vanilla extract

Instructions

Prep: Measure out all ingredients for the dough. Grease a large mixing bowl for the proofing of your dough, and grease a 9×13″ casserole dish lined with parchment paper. Set aside.
Make the dough: Whisk together the flour, sugar, salt, and quick rise yeast in the bowl of a stand mixer or a large mixing bowl. Add in the warm dairy free milk, along with the dairy free yogurt. Attach the bowl to a stand mixer with dough hook attachment, and mix on medium-speed until a shaggy dough forms. Add in the vegan butter and continue mixing on high-speed to knead the dough for 7-10 minutes. Hold your stand mixer in place if it’s moving around, or use a wooden spoon or knead by hand if making the dough by hand.
Proof: Once the dough is kneaded, place the kneaded dough into the greased bowl and cover with a clean dish towel. Let the dough rise until doubled in size in a warm place (ideally 85F), about 30-60 minutes, depending on the temperature.
While the dough is proofing: Prep the filling. In a small bowl, mix together the vegan butter, cinnamon, and coconut sugar. Set aside.
Roll and shape the sticky buns: Lightly flour a clean surface, and place the dough in the middle of the lightly floured surface. Flour the top of the dough and a rolling pin. Roll the dough out to be 12×18″ long. Spread the filling onto the dough to the edges of the rectangle. Now, on the 18″ side, mark where you’ll slice the sticky buns every 1.5″. Once marked, you’ll use a pizza cutter or a large kitchen knife to slice the 1.5″ strips that are each 12″ long. Roll each strip into a cinnamon roll shape, and place the roll into the prepared baking pan.
Rest the rolls again: While the rolls are covered and resting, preheat the oven to 350F.
Bake the sticky buns: Place the rested rolls, which have now doubled in size, into the oven to bake for 30-33 minutes, or until the tops of the rolls are lightly golden brown.
Make the pecan topping: Prepare the pecan topping while the buns are baking. In a medium sauce pan, melt the vegan butter and coconut sugar on medium heat until the coconut sugar is melted into the vegan butter, about 3 minutes. Be careful not to burn the sugar! Once melted, reduce the heat to low, and add in the vegan cream and vanilla extract. Stir until combined. Then take the saucepan off of the heat, and stir in the pecans. Set aside.
Top the sticky buns: Remove the sticky buns from the oven. Top with the pecan topping, and spread the sticky bun topping evenly over the sticky buns.
Serve and enjoy! Store any leftover sticky buns in an airtight container and in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

Gluten free: For gluten free, swap in my gluten free vegan cinnamon rolls recipe dough for the dough portion of this recipe. Follow those instructions for preparing the dough. Then continue on with Step 6.

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