Vegan Sticky Buns
Indulge in the ultimate treat with these irresistible Vegan Sticky Buns, the perfect dairy-free and egg-free twist on a classic pastry favorite. Made with a fluffy, homemade yeast dough, these buns are rolled with a cinnamon-sugar filling and topped with a luscious caramel sauce infused with coconut cream, maple syrup, and pecans for an extra indulgent crunch. Each bite is a heavenly combination of soft, gooey texture and rich, buttery sweetness without any animal-based ingredients. With just 30 minutes of prep time and straightforward techniques, you'll have a batch of warm, golden sticky buns ready to impress. Serve these scrumptious vegan delights for a cozy breakfast or decadent dessert that everyone will love.
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Recipe Information
Ingredients
- 240 ml Unsweetened almond milk
- 85 g Vegan butter
- 50 g Granulated sugar
- 7 g Active dry yeast
- 400 g All-purpose flour
- 1 tsp Salt
- 150 g Brown sugar
- 2 tsp Cinnamon
- 100 g Chopped pecans
- 120 ml Coconut cream
- 3 tbsp Maple syrup
Instructions
Warm the almond milk in a saucepan over low heat until lukewarm (around 37°C or 100°F). Remove from heat and stir in 50 g of vegan butter and granulated sugar until melted. Do not let it get too hot.
Sprinkle the active dry yeast over the warm liquid mixture and let it sit for 5-10 minutes until bubbly and frothy.
In a large mixing bowl, combine the yeast mixture with the all-purpose flour and salt. Mix until the dough comes together, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Add more flour as needed, but keep the dough soft.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
While the dough rises, make the caramel topping by combining the remaining vegan butter (35 g), coconut cream, maple syrup, and half of the brown sugar (75 g) in a saucepan over medium heat. Stir until melted and smooth, then pour it into a greased 9x13-inch baking dish. Sprinkle chopped pecans evenly over the caramel sauce.
In a small bowl, mix the remaining brown sugar (75 g) and cinnamon. Set aside.
Punch down the dough and roll it out on a floured surface into a rectangle about 12x16 inches. Spread a thin layer of softened vegan butter over the dough and sprinkle the cinnamon-sugar mixture evenly across the surface.
Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss.
Arrange the rolls in the baking dish on top of the caramel and pecans. Cover with a clean kitchen towel and let rise for another 30-45 minutes until puffy.
Preheat your oven to 180°C (350°F). Bake the buns for 25-30 minutes or until golden brown on top and cooked through.
Allow the buns to cool for 5 minutes, then carefully invert the baking dish onto a serving platter to allow the caramel and pecans to drizzle over the buns.
Serve warm and enjoy the gooey, sweet deliciousness of these vegan sticky buns!
Nutrition Facts
Calories |
4228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 642.5 g | 234% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 306.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 789 mg | 61% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1483 mg | 32% | |
*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.
