Dairy-Free Sticky Buns
Indulge in the gooey delight of Dairy-Free Sticky Buns, a perfect treat for breakfast or dessert without the dairy! These irresistible buns combine a soft and fluffy yeast dough with a sweet cinnamon-brown sugar filling and a luscious maple-infused sticky topping that caramelizes to perfection. Made with rich coconut oil, dairy-free buttery spread, and unsweetened almond milk, this recipe is tailored for those seeking a plant-based option without sacrificing flavor. Top them with chopped pecans for added crunch, or enjoy them as they are for a melt-in-your-mouth experience. With simple ingredients and step-by-step instructions, these sticky buns are easy to make and ideal for sharing with family and friends. Perfect for anyone craving a dairy-free twist on a classic indulgence!
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Recipe Information
Ingredients
- 1 cup Unsweetened almond milk (or other dairy-free milk)
- 3 tablespoons Coconut oil (melted)
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 3.25 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Brown sugar (for filling)
- 1.5 tablespoons Ground cinnamon
- 3 tablespoons Dairy-free buttery spread
- 0.5 cup Pecans (optional, chopped for topping)
- 0.5 cup Brown sugar (for topping)
- 4 tablespoons Dairy-free buttery spread (for topping)
- 0.25 cup Maple syrup
Instructions
Warm the almond milk to about 100°F (lukewarm). Stir in the melted coconut oil and granulated sugar until combined. Sprinkle the active dry yeast over the top and let it sit for 5–7 minutes until foamy.
In a large mixing bowl, combine the yeast mixture with 3 cups of all-purpose flour and the salt. Mix until a dough forms. Gradually add the remaining 1/4 cup of flour if the dough is too sticky.
Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling by combining the brown sugar and ground cinnamon in a small bowl. Melt the dairy-free buttery spread and set it aside.
Prepare the sticky topping by combining the brown sugar, melted dairy-free buttery spread, and maple syrup in a small saucepan over medium heat. Stir until smooth, then pour the mixture into the bottom of a greased 9x13-inch baking dish. Sprinkle the chopped pecans over the topping if using.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16x12 inches.
Brush the surface of the dough with the melted dairy-free buttery spread for the filling, then sprinkle the cinnamon-sugar mixture evenly over the top.
Starting from the longer side, tightly roll the dough into a log. Slice the log into 12 equal pieces.
Place the buns cut-side up into the prepared baking dish on top of the sticky topping. Cover the dish with a towel and let the buns rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the sticky buns for 25–30 minutes or until golden brown and cooked through.
Let the buns cool for 5–10 minutes, then carefully invert the baking dish onto a serving platter to release the sticky topping. Serve warm and enjoy!
Nutrition Facts
Calories |
4316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 676.4 g | 246% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 359.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 884 mg | 68% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
