This Easy Vegan Sticky Bun Recipe will bring all the flavor and less of the guilt of a traditional sticky bun. Sticky buns are just inverted cinnamon rolls baked in a nutty caramel topping. Most of the time sticky buns can be over the top with too much butter and sugar. These are on the lighter side when it comes to sticky buns. Vegan and refined sugar free! This recipe makes 6 sticky buns because I am a fan of small batch recipes! Also note that I put these in a muffin pan instead of in a cake pan all together but either will work great! These taste best when eaten on the same day they were baked. Try this Easy Vegan Sticky Bun Recipe, and let me know what you think!
EASY VEGAN STICKY BUNS RECIPE INGREDIENTS
Coconut Sugar: Coconut Sugar adds sweetness to this recipe with slightly more nutrients then regular sugar.
All-Purpose Flour: You’ll need about 1 1/4 cups of flour for this recipe.
Leavener: To get this dough to rise and be nice and fluffy you will add active dry yeast.
Vegan Butter: You will need a little less than 2 cups of vegan butter for this recipe.
Unsweetened Almond Milk: I used Unsweetened Almond milk but any other non-dairy milk would work fine.
Pecans: You’ll need 1/4 cup of chopped pecans to give these sticky buns the nutty flavor and crunch.
Salt: The small amount of salt helps enhance the other flavors in the sticky buns.
Cinnamon: A small amount of cinnamon is sprinkled on the dough before it’s rolled up to give it the sweet cinnamon sugar flavor.
OTHER BREAKFAST RECIPES YOU’LL LOVE:
SOME TIPS TO MAKE THESE STICKY BUNS:
- Store in an airtight container for up to two days.
- 5 minutes after pulling these out of the oven flip them onto a plate so that they easily come out of the pan. Put the plate on top of the pan then grip on both sides with oven mitts and flip over quickly. Once out let sit for 20 minutes. Immediately put the pan in the sink to soak.
Vegan Sticky Buns
- Rolling Pin
- 8×8 baking dish
- 1/2 cup Unsweetened Almond Milk
- 1 1/2 tbsp Vegan Butter
- 1 1/8 tsp Active Dry Yeast
- 1/2 tbsp coconut sugar
- 1/8 tsp salt
- 1 1/4 cups all-purpose flour
- 1/8 cup vegan butter melted
- 1/4 cup coconut sugar
- 1/2 tbsp cinnamon
- 1/4 cup coconut sugar
- 1/4 cup vegan butter melted
- 1/4 cup pecans chopped
- In a small sauce pan, heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with coconut oil, and add your dough ball back in. Roll around to coat all sides. Cover with kitchen towel and set in a warm place to rise for about 1 hour, or until doubled in size.
- While dough is rising, prepare sticky glaze by mixing butter and coconut sugar and spreading it in an even layer on the bottom of an 8×8 baking dish or individually into muffin tin. Top with pecans and set aside.
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with coconut sugar and cinnamon.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 – 2 inch sections and position in your 8×8 dish with the glaze layer on the bottom. Cover with kitchen towel and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees (176 C).
- Once the oven is hot, bake rolls for 15 to 20 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert, and then serve immediately.