Make delicious vegan sticky buns with only 20 minutes of active prep time! They're buttery, tender, gooey, and sticky with crunchy pecans. Perfect for breakfast or brunch.
Table of Contents
Why You'll Love This Vegan Sticky Buns Recipe
Gooey And Satisfying- Made with a sweet and sticky caramel sauce, these buns are absolutely delicious.
Easy To Make- Whether you are a seasoned baker or just starting out, this sticky buns recipe is easy to follow.
Impressive- Make an impression on your loved ones by adding these stunning vegan sticky buns to your breakfast or brunch table.
I bet you have most of these sticky bun ingredients on hand!
- Unsweetened Dairy-Free Milk - Such as almond milk, oat milk, or cashew milk. Use your favorite!
- Active Dry Yeast- Helps the sitcky buns to become big and fluffy.
- Vegan Butter -You'll use butter for the dough, filling, and topping. The vegan butter adds a deep rich flavor.
- Chia Eggs - Chia eggs mixed with water are used in place of tradational eggs. See more info about chia eggs in the baking tips.
- All-Purpose Flour- The main component in making sticky bun dough.
- Organic Granulated Sugar- Gives these buns their classic sweet flavor.
- Salt- Balances out the sweetness.
- Organic Brown Sugar - The brown sugar creates that iconic sticky texture. Dark brown sugar or light brown sugar works! You'll use it in both the filling and topping.
- Ground Cinnamon- A key ingredient in sticky buns as it adds a warm and aromatic flavor to the filling and topping. It also enhances the sweetness of the brown sugar and complements the richness of the vegan butter.
- Maple Syrup- Provides a unique flavor profile that complements the cinnamon and adds a subtle richness to the dough. Additionally, it helps to keep the sticky buns moist and tender.
- Vanilla Extract- Enhances the flavor and aroma of the dough. Vanilla extract also adds a sweet and rich taste that complements the maple syrup and cinnamon, creating a more complex and satisfying flavor profile.
- Pecans - Gives your vegan sticky buns a nutty flavor and crunch. Sprinkle them on top of mix them into the dough for even more flavor distribution.
How To Make Vegan Sticky Buns
Make the Dough:
In a large mixing bowl, heat the dairy-free milk, then stir in the sugar, salt, and butter.
Allow the wet mixture to cool slightly while you combine the yeast and warm water, and let it sit until it is foamy.
Add the warm milk mixture, chia eggs, and some flour to the yeast. Mix until combined and add flour until a stiff dough forms.
Knead the dough onto a lightly floured surface. Transfer to a greased bowl, cover with plastic wrap, and allow to rise until doubled (1 hour).
Make the Topping:
Spray the baking dish with cooking spray. Cream the butter and brown sugar in a bowl with a hand mixer until smooth.
Beat in the maple syrup (or corn syrup) and vanilla until light and fluffy.
Spread the sugar/butter mixture on the bottom of the baking dish and sprinkle with the pecans.
Roll the risen dough into a large rectangle on a floured surface.
Drizzle the melted butter and sprinkle with the brown sugar/cinnamon mixture.
Tightly roll the dough into a log - starting with a long side. Cut the log into 12 pieces and place on top of the pecans in the baking dish.
Rise and Bake Rolls:
Cover rolls with plastic wrap and rise until doubled in size.
Bake in a preheated oven until golden brown.
Allow to cool slightly in the pan before flipping upside down onto a platter.
Be sure to scoop out any topping left in the dish and spread over the vegan sticky buns.
Vegan Sticky Buns Baking Tips
Chia eggs are a common egg substitute in vegan baking. They are made by mixing ground chia (or the whole seed) with water and allowing it to sit for a few minutes.
The chia egg will thicken and become gel-like. There are also white chia seeds if you want to keep the color pure for baked goods. I have never found that a necessity, though.
An accurate oven temperature is important for any baking recipe. Once your rolls are in the preheated oven, try not to open the oven door; this lets heat out.
You can also keep an inexpensive oven thermometer inside to monitor the temp.
Popular Substitutions And Additions
- Nuts - Pecans are a classic choice in most sticky buns recipes and are my favorite! But you could swap in another nut, like walnuts, almonds, peanuts, or cashews.
- Raisins - Raisins are not a traditional sticky bun ingredient, but they can be a fun addition! Sprinkle them on top of the topping in addition to or instead of the pecans. Add raisins, cranberries, or other berries to your vegan sticky buns for a fruity twist.
- Extract- Almond extract, lemon, and orange extract can be used in place of the vanilla extract.
- Flour- You can try using alternative flour such as a gluten-free flour blend, almond flour, coconut flour, or even whole wheat flour as a substitute for all-purpose flour in this recipe.
Vegan Pecan Sticky Buns FAQ's
What is the difference between vegan sticky buns and vegan cinnamon rolls?
Sticky buns and cinnamon buns are very similar. They both use the same dough and filling.
Where they differ is sticky buns are baked on top of the sugar topping. When flipped out of the pan after baking, the topping is covering the tops of the buns (where they get the 'sticky' in their name).
Cinnamon rolls are baked on their own and then covered in an icing or frosting after baking.
How do you store vegan sticky buns?
Sticky buns can be kept tightly covered at room temperature for a day or two. But I recommend storing in the fridge for longer storage - up to 5 days. Be sure to cover them tightly so they don't dry out.
More Vegan Breakfast Treats
- Blueberry Pancakes - the best fluffy pancakes and are perfect for a weekend breakfast. Blueberries are loaded with antioxidants, and the addition of hemp seed adds protein.
- Crescent Roll Breakfast Rings - Using store-bought crescent dough makes these breakfast treats so easy to make. But don't let the simplicity fool you; they are delicious with a beautiful presentation.
Vegan Sticky Buns
- ½ cup dairy free milk - unsweetened
- ½ cup warm water
- ½ ounces active dry yeast - 2 packets (¼ ounces each)
- ¼ cup vegan butter - softened
- 2 tablespoons chia seeds (can be ground) - mixed with 6 tablespoons water
- 4 ½ cups all-purpose flour - approximate
- ½ cup organic granulated sugar - light or dark
- 1 teaspoons salt
- ¼ cup vegan free butter - melted
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup vegan butter - softened
- 1 cup organic brown sugar - packed
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup pecans - chopped
- In a small saucepan scald milk to 181-212 degrees F
- Add sugar, salt and butter. Stir and let cool to lukewarm.
- Pour warm water in stand mixer bowl and add yeast. Let set 5 minutes or until foamy.
- Add milk mixture, prepared chia eggs, and 2 cups of flour.
- Mix until dough is well combined. Gradually add enough flour until dough is stiff.
- On lightly floured surface, knead dough about 8 minutes.
- Place in greased bowl, turn dough over, then cover with plastic wrap or towel.
- Let rise in warm place until dough is doubled, about 1 hour. While dough is rising, make the topping.
- Spray a 13x9 baking dish with cooking spray.
- In a medium bowl, cream together the dairy free butter and brown sugar until smooth.
- Add the maple syrup and vanilla extract and beat until light and fluffy
- Spread the butter mixture evenly into the baking dish.
- Sprinkle evenly with chopped pecans.
- When dough has risen, roll out into large rectangle on a floured surface.
- Drizzle or brush the dairy free butter over dough.
- In a small bowl, combine brown sugar and cinnamon.
- Sprinkle evenly over melted butter.
- Starting with the long side, begin rolling the dough.
- Cut dough into 12 even pieces Lay the dough on top of the pecans.
- Cover with plastic wrap and allow to rise 60-90 minutes or until doubled in size.
- While the rolls are rising preheat oven to 350 degrees F.
- When the buns have doubles bake for 30-40 minutes or until golden brown.
- Cool in the pan for 5-10 minutes.
- Flip upside down onto a serving platter. Scoop out any remaining topping and spread over buns.
- Allow to cool at least 20 minutes before serving.