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
Scale
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.
