If you have a sweet tooth but want to keep things plant-based and utterly irresistible, this Vegan Pecan Sticky Buns Recipe will quickly become your new obsession. These sticky buns are perfectly soft, buttery, and loaded with a rich pecan caramel topping that oozes sticky-sweet goodness with every bite. The secret lies in the tender dough proofed to fluffy perfection, combined with a deeply flavorful cinnamon filling and that sticky maple pecan glaze on top. Whether it’s a weekend brunch treat or a cozy afternoon indulgence, these buns bring warmth, comfort, and a touch of homemade magic to your kitchen.
Ingredients You’ll Need
Each ingredient in this recipe has a starring role, carefully selected to create the perfect combination of flavor, texture, and that golden color you expect in a sticky bun. These simple, pantry-friendly essentials come together in harmony to make the dough tender, the filling spicy and sweet, and the topping irresistibly sticky and crunchy.
- Vegan buttermilk: A tangy base made from soy milk and apple cider vinegar that tenderizes the dough beautifully.
- Vegan butter (block-style): Used multiple times to create richness in dough, filling, and glossy pecan topping.
- Vanilla extract: Adds warm and sweet aromatic notes throughout the recipe.
- All-purpose flour: The sturdy foundation for your soft, fluffy buns.
- Granulated sugar: Helps feed the yeast and adds a touch of sweetness to the dough.
- Instant yeast: Ensures a reliable and quick rise for the perfect bun texture.
- Sea salt: Enhances all the flavors and balances the sweetness.
- Brown sugar: Provides deep molasses flavor essential for the filling and topping.
- Pure maple syrup: Gives the sticky pecan topping a natural, sticky sweet finish.
- Pecans: Give your sticky buns a wonderful crunch and a toasty, buttery taste.
- Ground cinnamon: The classic spice that makes the filling irresistibly fragrant.
How to Make Vegan Pecan Sticky Buns Recipe
Step 1: Preparation and Getting Organized
Before diving in, it’s super important to thoroughly read the recipe and measure your ingredients carefully, ideally with a digital kitchen scale. This step sets the stage for great results and helps avoid surprises along the way. You’ll also want to prepare your vegan buttermilk first—just soy milk and apple cider vinegar mixed together—and gently melt some vegan butter to have it ready for the dough.
Step 2: Making the Dough Mix
Mix your melted butter and vanilla extract into the vegan buttermilk, then whisk together the dry ingredients in a large bowl. Pour the wet into the dry and gently bring it together with a spatula to form a sticky, shaggy dough. This is the start of that perfect tender base for your buns.
Step 3: Kneading to Perfection
Turn the dough onto a clean surface and knead it by hand for 5 to 7 minutes. It’s sticky at first, but keep at it—you’ll notice it becoming smoother and more elastic. No extra flour needed here; patience is key. If it gets messy, a little washing and drying of your hands will help.
Step 4: Proofing the Dough
Lightly grease a bowl, place your dough ball inside, cover tightly with plastic wrap, and set it somewhere warm to rise for 1 to 2 hours until it’s doubled in size. This proofing step is where the magic happens, making your buns light and fluffy. Meanwhile, it’s the perfect time to move on to prepping your toppings and filling.
Step 5: Crafting the Pecan Caramel Topping
In a small saucepan, gently heat together vegan butter, brown sugar, maple syrup, vanilla, and sea salt until they meld into a smooth caramel. Pour this luscious mixture into your greased cake pan, sprinkle those pecans evenly over it, and let it cool. This beautiful sticky layer is what will coat your buns after baking.
Step 6: Preparing the Cinnamon Filling
Mix softened vegan butter, brown sugar, and ground cinnamon into a paste. This fragrant filling spreads right over the dough, giving each bite a perfect hit of classic cinnamon sweetness.
Step 7: Rolling, Filling, and Cutting
After the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle. Spread your cinnamon filling thinly all the way to the edges, then roll the dough tightly into a log. Mark the log into 9 even portions and use unflavored dental floss or a sharp knife to cut through without squishing the rolls.
Step 8: Second Proof for Ultimate Fluffiness
Place the rolls into your cake pan over the cooled pecan caramel, cover again, and let them proof in a warm spot for another 1 to 2 hours until doubled. If you want to make this recipe easier to fit your schedule, try proofing them overnight in the fridge and then bring them to room temperature before baking.
Step 9: Baking and the Grand Flip
Bake your buns in a preheated oven at 175°C (347°F) for about 28 to 30 minutes until golden on top. After cooling slightly, use oven gloves to carefully flip the pan onto a rimmed tray or plate to reveal your sticky, gooey gem studded with toasted pecans. This moment is pure joy!
How to Serve Vegan Pecan Sticky Buns Recipe
Garnishes
Sprinkle a few extra toasted pecans on top or dust lightly with powdered sugar for a touch of festive flair. A drizzle of warmed maple syrup over the buns while serving enhances that sticky, glossy finish and adds a bit more sweetness if you want.
Side Dishes
Pair these sticky buns with fresh berries, a vegan yogurt, or a rich hot coffee or chai latte for a complete, cozy breakfast or snack experience. The buns are rich and sweet enough to stand alone but also complement fresh and slightly tart flavors beautifully.
Creative Ways to Present
Serve the buns stacked on a tiered platter for brunch, or individually wrapped as cute take-home gifts for friends and family. You can also slice and layer them between creamy vegan ice cream sandwiches for a playful twist that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Pecan Sticky Buns taste wonderful the next day. Simply cover them tightly with plastic wrap or place in an airtight container. They will keep well at room temperature for about 2 days or in the fridge for up to 5 days. Let them come to room temperature before enjoying for the best texture.
Freezing
You can freeze the unbaked rolls after the second proof by wrapping the whole pan tightly or individually wrapping the buns. Freeze for up to 2 months. Thaw them in the fridge overnight and bring to room temperature and let them rise slightly before baking. This makes having freshly baked buns so convenient!
Reheating
Rewarm your sticky buns gently in the oven at 160°C (320°F) for 10 to 15 minutes to restore that melty, gooey texture. Avoid microwaving if possible, as it can make the texture gummy. Reheating brings back all the charm and aroma like they were just pulled from the oven.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds would be excellent alternatives and will provide a nice crunch with different flavor notes. Just toast them lightly beforehand for the best result.
Is it okay to substitute the all-purpose flour?
You can try using a gluten-free flour blend, but the texture may vary slightly. Make sure the blend is designed for baking, and consider adding a binder like xanthan gum for best results.
Can I make these sticky buns nut-free?
Yes, to make these nut-free, simply omit the pecans and use extra maple syrup and brown sugar for the sticky topping. You can add seeds like pumpkin or sunflower if you want some crunch.
How long does the dough need to rise for the best texture?
The first proof should be about 1 to 2 hours until doubled, and the second proof is similar. Patience with these rises is key to fluffy, tender buns that are full of air pockets.
Can I prepare everything the night before?
Definitely! After shaping the rolls and placing them in the pan, cover and refrigerate overnight. The slow rise in the fridge adds even more flavor. Just bring them back to room temperature and let them rise a bit before baking in the morning.
Final Thoughts
This Vegan Pecan Sticky Buns Recipe is the kind of treat you’ll want to make again and again because it feels like a warm hug in baked form. With its perfect balance of soft dough, spicy-sweet filling, and that luscious sticky pecan topping, it’s a guaranteed crowd-pleaser whether for family breakfast, holiday brunch, or a special weekend indulgence. So grab your apron and dive in — your kitchen is about to smell amazing, and your taste buds will thank you!
Print
Vegan Pecan Sticky Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including proofing time)
- Yield: 9 sticky buns
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pecan Sticky Buns are a deliciously sweet and gooey treat featuring a soft, fluffy dough enriched with vegan butter and a touch of vanilla. Loaded with a luscious maple caramel pecan topping and a cinnamon-spiced filling, these buns are perfect for breakfast or dessert. They require two rounds of proofing to achieve their light and airy texture and are baked to golden perfection before being inverted to reveal a sticky, nutty glaze.
Ingredients
Dough
- 236 ml soy milk + 1 tbsp apple cider vinegar (to make 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
- 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
- 60 g vegan butter (block-style), softened
- 60 g brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Read Recipe Thoroughly: Before starting, read through the entire recipe carefully and prepare a digital kitchen scale for accurate measurements.
- Preparation: Make vegan buttermilk by combining soy milk and apple cider vinegar. Melt 75 g vegan butter slowly over low heat or in the microwave – warm enough to melt but not hot. Lightly grease an 8×8-inch cake pan with oil or vegan butter and set aside.
- Make the Dough: Mix the melted butter and vanilla extract into the vegan buttermilk. In a separate large bowl, whisk together flour, granulated sugar, instant yeast, and salt. Pour the wet mixture into the dry ingredients and stir with a spatula until a shaggy dough forms.
- Knead the Dough: Transfer dough to a clean dry surface and knead by hand for 5-7 minutes until smooth and elastic. The dough will be sticky at first; resist adding flour. Use a dough scraper as needed and wash hands if dough gets too messy.
- First Proof: Clean and lightly grease the bowl. Place the dough ball inside, cover tightly with plastic wrap, and let rise in a warm spot for 1-2 hours until doubled in size. Meanwhile, prepare topping and filling.
- Prepare the Topping: Combine 100 g vegan butter, brown sugar, maple syrup, vanilla extract, and sea salt in a saucepan. Gently heat while stirring until all ingredients melt and form a smooth caramel mixture. Pour caramel evenly into the bottom of the prepared cake pan and sprinkle pecans over the top. Set aside to cool.
- Prepare the Filling: In a bowl, mix softened butter, brown sugar, and cinnamon until it forms a smooth paste. Set aside.
- Roll Out Dough: Once the dough has doubled, punch down to release air and roll it out on a lightly floured surface into a rectangle approximately 12 by 14 inches.
- Fill, Roll & Slice: Spread the cinnamon filling evenly over the dough, reaching all edges. Tightly roll the dough lengthwise into a log shape. Mark the log into 9 equal portions. Use unflavored dental floss or a sharp knife to cut the log gently and evenly into slices.
- Second Proof: Arrange the rolls cut side up in the caramel-lined cake pan. Cover again with plastic wrap or foil and let proof in a warm place for 1-2 hours until risen and doubled. For overnight preparation, refrigerate at this stage for up to 24 hours and then bring to room temperature for about 2 hours before baking.
- Bake: Preheat oven to 175°C (347°F). Bake the rolls for 28-30 minutes until the tops are lightly golden brown. Remove and let cool for 15 minutes in the pan.
- Invert and Serve: Place a rimmed baking tray or large plate larger than the cake pan on top. Wearing oven gloves, carefully flip the pan and tray to invert the rolls onto the tray, allowing the caramel sauce to drizzle over the buns. Serve warm or at room temperature.
- Storage: Store leftover rolls covered tightly or in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated rolls to room temperature for about an hour before serving to soften.
Notes
- Use a digital kitchen scale for precise measurement of ingredients, especially flour and sugars.
- Instant yeast is used for faster rising; if substituting with active dry yeast, proof in warm water first.
- Softened vegan butter for the filling is essential for easy spreading without melting.
- Use unflavored dental floss for clean cuts of the sticky rolls to maintain shape.
- Proofing times may vary depending on kitchen temperature; dough should double in size.
- You can refrigerate rolls overnight after the second proof for convenience and deepen flavors.
- This recipe is entirely vegan, using plant-based milk and butter alternatives.
