Sticky Buns
These sticky buns are a warm embrace on a Sunday morning, filled with gooey sweetness and a hint of cinnamon. I love how they bring everyone together around the table, with smiles and sticky fingers!
There’s something magical about the smell of freshly baked sticky buns wafting through the house.
I remember my grandma used to make a version of these when I was little, and they always felt like a special treat.
Now, I’ve made it my mission to create a version that’s entirely plant-based, and let me tell you, these buns don’t skimp on flavor.
They’re soft, sweet, and just the right amount of gooey—perfect for a cozy weekend brunch!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the all-purpose flour for whole wheat flour for a heartier version. If you don't have coconut sugar, brown sugar works beautifully too. And don't skip the nuts unless you have a nut allergy—they add such a nice crunch!
Tips & Notes
- •I like to keep my sticky buns in an airtight container—they stay fresh for a few days!
- •If you want an extra layer of flavor, try adding a pinch of nutmeg to the filling.
Recipe Variations
- •Sometimes I’ll add a tablespoon of cocoa powder to the filling for a chocolate twist!
- •You can also experiment with different nuts or dried fruits like raisins or cranberries.
Storage & Freezing
Store any leftover sticky buns in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the freezer for up to a month. Just reheat them in the oven to bring back that freshly baked goodness!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the rolls the night before, place them in the fridge after the first rise, and bake them in the morning. Just let them come to room temperature before baking.
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These sticky buns are a warm embrace on a Sunday morning, filled with gooey sweetness and a hint of cinnamon. I love how they bring everyone together around the table, with smiles and sticky fingers!
Ingredients
Instructions
- 1
In a small bowl, combine warm non-vegan vegan butter almond milk and maple syrup. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- 2
In a large mixing bowl, whisk together the flour, coconut sugar, and sea salt.
- 3
Add the melted vegan vegan butter and the yeast mixture to the dry ingredients. Mix until a dough forms.
- 4
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Once risen, punch down the dough and roll it out into a rectangle (about 12x18 inches) on a lightly floured surface.
- 6
Spread melted vegan vegan butter over the dough, then sprinkle with coconut sugar and cinnamon. If using, sprinkle the chopped nuts evenly on top.
- 7
Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.
- 8
Cut the log into 12 equal pieces and place them cut side up in a greased baking dish.
- 9
In a small saucepan, combine maple syrup and vanilla extract. Heat until just warm.
- 10
Pour the warm syrup mixture over the rolls, ensuring they’re all coated. Let them rise again for about 30 minutes.
- 11
Preheat your oven to 350°F (175°C). Once the buns have risen, bake for 25-30 minutes until golden brown.
- 12
Let them cool for about 10 minutes, then invert onto a plate to reveal the sticky topping. Enjoy while warm!
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