Sugar-Free Sticky Buns
Indulge in the wholesome sweetness of Sugar-Free Sticky Buns, a guilt-free twist on the classic treat that’s perfect for breakfast or dessert. These sticky buns are crafted with whole wheat flour for a nutritious base and feature a rich, naturally sweet filling made from blended pitted dates, cinnamon, and a sprinkle of crunchy pecans. The buns are glazed with a luscious blend of coconut oil and maple syrup, offering a refined-sugar-free alternative while delivering irresistible caramel-like flavors. With simple steps like kneading, rolling, and baking, this recipe lets you create a soft, fluffy texture and gooey topping without compromising on health. Perfectly vegan-adaptable and packed with flavor, these sugar-free sticky buns are a delightful way to satisfy cravings while staying mindful of your lifestyle.
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.5 cup Unsweetened almond milk
- 1 packet Active dry yeast
- 4 tablespoons Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 3 cups Whole wheat flour
- 1 cup Pitted dates
- 0.5 cup Hot water
- 0.25 cup Maple syrup
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Chopped pecans
- 3 tablespoons Coconut oil
- 2 tablespoons Maple syrup (for topping glaze)
Instructions
In a large mixing bowl, combine warm water, almond milk, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Whisk in the melted butter, egg, vanilla extract, and salt until fully combined.
Gradually add the whole wheat flour to the wet mixture, about half a cup at a time, stirring until a dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use the dough hook attachment on a stand mixer for 5 minutes.
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Meanwhile, prepare the filling by soaking the pitted dates in hot water for 10 minutes. Drain and blend them in a food processor with the maple syrup until a smooth paste forms.
Once the dough has risen, punch it down and roll it out on a floured surface to form a large rectangle, approximately 12x16 inches.
Spread the date paste evenly over the dough, leaving a small border around the edges. Sprinkle cinnamon and chopped pecans over the date paste.
Starting from one of the long sides, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased 9x13-inch baking dish.
Cover the dish with a towel and let the buns rise again for 30-40 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake the sticky buns for 25 minutes, or until golden brown.
While the buns are baking, combine the coconut oil and additional maple syrup in a small saucepan over low heat to create the glaze.
Once the sticky buns are done baking, brush the warm glaze over the tops of the buns. Let cool slightly before serving.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 527.6 g | 192% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 233.9 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 639 mg | 49% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3708 mg | 79% | |
*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.
