Vegan Sticky Buns
Vegan Sticky Buns are the most delicious breakfast or brunch treat! Buttery, soft, gooey, and sticky with crunchy pecans.
Cuisine Dairy-Free, Vegan
Prep Time 20 minutes minutes Cook Time 40 minutes minutes Rising Time 1 hour hour 30 minutes minutes
Dough
- 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
Filling
- ¼ cup vegan free butter - melted
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
Topping
- ½ cup vegan butter - softened
- 1 cup organic brown sugar - packed
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup pecans - chopped
Dough
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.
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.
Rolls
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.
Serving: 1Serving | Calories: 396kcal | Carbohydrates: 71g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 3g | Sodium: 319mg | Potassium: 143mg | Fiber: 3g | Sugar: 33g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg