Vegan Sticky Buns
Indulge in the irresistible decadence of homemade Vegan Sticky Buns, a plant-based twist on the classic breakfast treat. These soft, fluffy buns are swirled with a cinnamon-sugar filling and crowned with a luscious caramel-pecan topping, all made with vegan-friendly ingredients like almond milk, coconut cream, and maple syrup. Perfect for cozy mornings or special occasions, this recipe combines simple techniques like kneading and rolling dough with a dose of comforting sweetness. After baking to golden perfection, the buns are inverted to reveal their gooey, caramelized glaze, making every bite melt-in-your-mouth delicious. With just 30 minutes of prep time and no dairy or eggs in sight, these sticky buns are sure to please both vegans and non-vegans alike. Serve warm for the ultimate indulgent treat!
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Ingredients
- 240 ml Unsweetened almond milk
- 85 g Vegan butter
- 50 g Granulated sugar
- 7 g Active dry yeast
- 400 g All-purpose flour
- 1 tsp Salt
- 150 g Brown sugar
- 2 tsp Cinnamon
- 100 g Chopped pecans
- 120 ml Coconut cream
- 3 tbsp Maple syrup
Directions
Step 1
Warm the almond milk in a saucepan over low heat until lukewarm (around 37°C or 100°F). Remove from heat and stir in 50 g of vegan butter and granulated sugar until melted. Do not let it get too hot.
Step 2
Sprinkle the active dry yeast over the warm liquid mixture and let it sit for 5-10 minutes until bubbly and frothy.
Step 3
In a large mixing bowl, combine the yeast mixture with the all-purpose flour and salt. Mix until the dough comes together, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Add more flour as needed, but keep the dough soft.
Step 4
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
Step 5
While the dough rises, make the caramel topping by combining the remaining vegan butter (35 g), coconut cream, maple syrup, and half of the brown sugar (75 g) in a saucepan over medium heat. Stir until melted and smooth, then pour it into a greased 9x13-inch baking dish. Sprinkle chopped pecans evenly over the caramel sauce.
Step 6
In a small bowl, mix the remaining brown sugar (75 g) and cinnamon. Set aside.
Step 7
Punch down the dough and roll it out on a floured surface into a rectangle about 12x16 inches. Spread a thin layer of softened vegan butter over the dough and sprinkle the cinnamon-sugar mixture evenly across the surface.
Step 8
Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss.
Step 9
Arrange the rolls in the baking dish on top of the caramel and pecans. Cover with a clean kitchen towel and let rise for another 30-45 minutes until puffy.
Step 10
Preheat your oven to 180°C (350°F). Bake the buns for 25-30 minutes or until golden brown on top and cooked through.
Step 11
Allow the buns to cool for 5 minutes, then carefully invert the baking dish onto a serving platter to allow the caramel and pecans to drizzle over the buns.
Step 12
Serve warm and enjoy the gooey, sweet deliciousness of these vegan sticky buns!
Nutrition Facts
| Serving size | (1215.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4179.0 |
| Total Fat 165.7g | 0% |
| Saturated Fat 68.4g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3154.7mg | 0% |
| Total Carbohydrate 627.8g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 301.9g | |
| Protein 56.3g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 736.6mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 1408.7mg | 0% |
Source of Calories