Vegan Pecan Sticky Buns Recipe

Introduction

These vegan pecan sticky buns are a delightfully sweet and gooey treat perfect for breakfast or brunch. Made with a soft, fluffy dough, a rich maple pecan caramel topping, and a cinnamon filling, they satisfy cravings with every bite. A perfect plant-based twist on a classic favorite.

Ingredients

• 1 batch vegan buttermilk (236ml soy milk + 1 tbsp apple cider vinegar)
• 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
• 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
• 60 g vegan butter (block-style), softened
• 60 g brown sugar
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Read the entire recipe carefully and measure your ingredients accurately using a digital kitchen scale for best results.
2. Step 2: Prepare the vegan buttermilk by combining soy milk and apple cider vinegar. Slowly melt the 75 g vegan butter over low heat or in the microwave; avoid overheating. Lightly grease an 8×8-inch cake pan with oil or vegan butter and set aside.
3. Step 3: In a large bowl, whisk together the flour, sugar, yeast, and salt. Mix the melted butter, vanilla extract, and vegan buttermilk together, then pour into the dry ingredients. Use a spatula to combine into a shaggy dough.
4. Step 4: Turn the dough onto a clean, dry surface and knead by hand for 5–7 minutes until smooth. The dough will be sticky at first but will come together; use a dough scraper or clean hands to manage stickiness.
5. Step 5: Lightly grease a clean bowl, place the dough ball inside, and cover tightly with plastic wrap. Proof in a warm spot for 1–2 hours until doubled in size. Meanwhile, prepare the topping and filling.
6. Step 6: For the topping, gently heat vegan butter, brown sugar, maple syrup, vanilla, and sea salt in a saucepan while stirring until smooth and combined. Pour this caramel evenly into the base of the prepared cake pan, then sprinkle pecans evenly over the caramel. Set aside to cool.
7. Step 7: Prepare the filling by mixing softened vegan butter, brown sugar, and cinnamon in a bowl until it forms a paste. Set aside.
8. Step 8: Once the dough has doubled, punch it down to remove air and roll it out on a lightly floured surface into a rectangle approximately 12” by 14”.
9. Step 9: Spread the cinnamon filling evenly over the dough, covering edge to edge. Roll the dough tightly into a log, then mark into 9 equal sections. Use unflavored dental floss or a sharp knife to slice the roll gently and cleanly.
10. Step 10: Arrange the rolls cut side up on top of the cooled pecan caramel in the cake pan. Cover with plastic wrap or foil and proof again in a warm place for 1–2 hours until doubled in size. For an overnight option, refrigerate for up to 24 hours, then let rise at room temperature for about 2 hours before baking.
11. Step 11: Preheat the oven to 175°C (347°F). Bake the rolls for 28–30 minutes until the tops are a light golden brown. Allow them to cool for 15 minutes in the pan.
12. Step 12: Carefully run a knife around the edges of the pan to loosen the buns. Place a rimmed tray or large plate over the cake pan. Using oven gloves, invert the pan onto the tray, then lift it off slowly to release the sticky buns with the caramel dripping over them. Serve warm or at room temperature.

Tips & Variations

• For easier slicing, use unflavored dental floss instead of a knife to keep the cuts clean and prevent squashing the rolls.
• Substitute pecans with walnuts or almonds if preferred, or add raisins for a fruity twist.
• Make the dough the night before and let it proof slowly in the fridge for convenience and enhanced flavor.

Storage

Store leftover sticky buns covered tightly at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. To enjoy, bring refrigerated buns to room temperature for about an hour or warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk for the vegan buttermilk?

Yes, any unsweetened plant-based milk like almond, oat, or coconut milk will work. Just add 1 tablespoon of apple cider vinegar to create the buttermilk effect.

Can I freeze these sticky buns?

Yes, you can freeze the baked sticky buns. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and warm before serving.

Vegan Pecan Sticky Buns Recipe

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★★★★★

4.6 from 52 reviews

These Vegan Pecan Sticky Buns are a deliciously rich and gooey plant-based treat featuring soft, fluffy dough swirled with a buttery cinnamon filling, topped with a luscious pecan caramel sauce. Perfectly sweetened with maple syrup and brown sugar, these sticky buns offer a decadent vegan twist on a classic breakfast favorite, ideal for special occasions or indulgent weekend mornings.

• Author: reem
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 9 servings 1x
• Category: Breakfast, Brunch, Baked Goods
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Dough

• 236 ml soy milk
• 1 tbsp apple cider vinegar
• 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

Pecan Caramel 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

Cinnamon Filling

• 60 g vegan butter (block-style), softened
• 60 g brown sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preparation: Begin by making vegan buttermilk by combining soy milk and apple cider vinegar. Slowly melt the vegan butter for the dough using a low heat method, ensuring it’s just melted and not heated. Lightly grease an 8×8-inch cake pan and set aside.
2. Make the dough: Combine the melted vegan butter and vanilla extract with the vegan buttermilk. In a large bowl, whisk flour, granulated sugar, instant yeast, and sea salt. Pour the wet mixture into the dry and mix into a shaggy dough with a spatula.
3. Knead the dough: Turn the dough out onto a clean surface and knead by hand for 5-7 minutes until smooth, resisting the urge to add extra flour despite initial stickiness. Use a dough scraper as needed to handle stickiness.
4. First proof: Clean and lightly oil a bowl, place dough inside, cover tightly with plastic wrap, and let proof in a warm place for 1-2 hours until doubled in size. Meanwhile, prepare filling and topping.
5. Prepare pecan caramel topping: Gently heat vegan butter, brown sugar, maple syrup, vanilla, and sea salt in a saucepan while stirring until melted and combined. Pour this caramel into the greased cake pan and sprinkle pecans evenly on top. Set aside to cool.
6. Make the cinnamon filling: Mix softened vegan butter, brown sugar, and cinnamon in a bowl until a paste forms. Set aside.
7. Roll out dough: Once doubled, punch down dough and roll into a 12”x14” rectangle on a lightly floured surface.
8. Fill and roll: Spread the cinnamon filling evenly over the dough, then roll tightly into a log. Mark into 9 even portions and cut with unflavored floss or a sharp knife.
9. Second proof: Arrange rolls atop the cooled pecan caramel in the cake pan, cover, and let proof for another 1-2 hours until doubled. For an overnight option, refrigerate up to 24 hours then bring to room temperature before baking.
10. Bake: Preheat oven to 175°C (347°F). Bake the rolls for 28-30 minutes until golden brown on top. Let cool for 15 minutes.
11. Invert and serve: Carefully run a knife around the edges to loosen rolls. Place a rimmed tray or plate over the pan, using oven gloves flip the pan over and slowly remove it so the sticky buns sit atop the pecan caramel. Serve warm or at room temperature.
12. Storage: Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm to soften before serving.

Notes

• Use a digital kitchen scale for the most accurate measurements.
• Melting vegan butter slowly on low heat avoids cooking or burning it.
• Resist flouring the work surface excessively; the dough is sticky but will become manageable through kneading.
• Unflavored dental floss cuts the rolls more cleanly than a knife.
• Overnight proofing in the refrigerator enhances flavor development and convenience.

Keywords: vegan sticky buns, pecan sticky buns, vegan cinnamon rolls, plant-based breakfast, vegan baking, sticky buns recipe, cinnamon rolls vegan, pecan caramel sticky buns