Print

Vegan Pecan Sticky Buns Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/vegan-pecan-sticky-buns-recipe/