Description
Deliciously rich and gooey Vegan Pecan Sticky Buns made with a soft, fluffy yeast dough layered with a cinnamon brown sugar filling, topped with a buttery pecan caramel glaze. These sticky buns are perfect for a cozy breakfast or brunch treat, completely plant-based and wonderfully indulgent.
Ingredients
Scale
Dough Ingredients
- 236 ml soy milk + 1 tbsp apple cider vinegar (vegan buttermilk)
- 75 g vegan butter (block-style), melted
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon sea salt
Topping Ingredients
- 100 g vegan butter (block-style)
- 200 g brown sugar
- 60 ml pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 150 g pecans
Filling Ingredients
- 60 g vegan butter (block-style), softened
- 60 g brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Read Recipe Thoroughly: Carefully read the entire recipe before starting to ensure proper timing and ingredient preparation.
- Prepare Vegan Buttermilk & Melt Butter: Combine soy milk with apple cider vinegar to create vegan buttermilk. Slowly melt 75 g vegan butter over low heat or microwave just until melted, avoiding overheating. Lightly grease an 8×8-inch cake pan and set aside.
- Make Dough: Mix melted butter and vanilla extract into the vegan buttermilk. In a large bowl, whisk together flour, sugar, yeast, and salt. Pour wet ingredients into dry and stir with a spatula to form a shaggy dough.
- Knead Dough: Turn dough onto a clean surface and knead by hand for 5-7 minutes until smooth. Avoid adding flour initially; if sticky, wash hands as needed and use a dough scraper to lift dough.
- First Proof: Lightly grease a clean bowl. Place dough inside, cover tightly with plastic wrap, and let rise in a warm spot for 1-2 hours until doubled in size.
- Make Topping: In a saucepan, gently heat vegan butter, brown sugar, maple syrup, vanilla, and sea salt while stirring until the mixture is even and melted. Pour into the prepared cake pan, sprinkle pecans evenly on top, and let cool.
- Prepare Filling: Combine softened vegan butter, brown sugar, and cinnamon in a bowl until a paste forms. Set aside.
- Roll Out Dough: Once dough has doubled, punch it down and roll it on a lightly floured surface into a 12” x 14” rectangle.
- Fill, Roll, and Slice: Spread cinnamon filling thinly and evenly over the dough. Roll dough tightly into a log shape, mark into 9 equal portions. Using unflavored dental floss or a sharp knife, carefully slice into individual buns.
- Second Proof: Arrange buns in the cake pan over the pecan caramel. Cover with plastic wrap or foil and let proof for 1-2 hours until doubled. For overnight option, refrigerate up to 24 hours, then bring to room temperature before baking.
- Bake: Preheat oven to 175°C (347°F). Bake buns for 28-30 minutes until tops are golden brown. Cool in pan for 15 minutes.
- Invert & Serve: Place a rimmed tray or plate over the cake pan. Wearing oven mitts, carefully flip pan to release buns topped with caramel sauce. Serve warm or at room temperature.
- Storage: Store leftovers tightly covered at room temperature up to 2 days or refrigerated up to 5 days. Soften refrigerated buns by leaving at room temperature for an hour before serving.
Notes
- Measure ingredients using a digital kitchen scale for accuracy.
- Use unflavored dental floss to cut sticky rolls cleanly without squashing.
- To make vegan buttermilk, stir 1 tbsp apple cider vinegar into 236 ml soy milk and let sit for 5-10 minutes.
- Do not add extra flour when kneading; dough will become less sticky as you work it.
- Overnight proofing in fridge is a convenient option to prepare buns ahead of time.
- Be careful when flipping the hot pan—wear oven mitts to avoid burns from hot caramel.
