- Prep Time: 30 minutes
- Rise Time: 1hr 35 minutes
- Cook Time: 25-30 minutes
- Total Time: 2hr 30-2hr 35 minutes
- Servings: 9 buns
Ingredients
- For the Dough:
- 1 cup Ripple Half & Half, warmed to 110°F
- 1/4 cup vegan butter, melted
- 1 package (2 1/4 tsp) dry active yeast
- 3 cups all-purpose flour
- 3 tbsp granulated sugar
- 1/4 tsp kosher salt
- For the Glaze:
- 3/4 cup light brown sugar, packed
- 1/2 cup vegan butter, melted
- 2 tbsp Ripple Half & Half
- 2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1 cup raw pecans, chopped
- For the Filling:
- 3 tbsp vegan butter, melted
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
Directions
- In the bowl of a stand mixer add the warmed milk and melted butter.
- Add yeast and stir to combine. Let rest until the yeast begins to bubble, 5-10 minutes.
- Add the flour, sugar, and salt to the bowl.
- Fit the mixer with the dough hook attachment.
- Turn to medium-high and mix until the dough becomes smooth and elastic, about 5 minutes. (Note: if the dough seems dry, add 1-2 tbsp half & half and mix until the dough comes together).
- Transfer dough to a medium mixing bowl that has been coated with cooking spray or vegan butter.
- Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until double in size.
- While dough is rising, prepare sticky bun glaze.
- Mix all ingredients except the pecans in a small mixing bowl.
- Spread in an even layer in the base of an 8×8-inch baking pan.
- Top with the chopped pecans and set aside.
- Once the dough is ready, place it on a lightly floured work surface.
- Roll the dough into a thin rectangle (about 12×10-inch).
- Use a pastry brush to coat the dough with the melted vegan butter.
- Sprinkle the brown sugar, cinnamon, and nutmeg evenly over the top.
- Starting at one end, tightly roll the dough.
- With the seam side down, use a serrated knife to cut the dough into 2.5-3-inch portions (you should have 9 buns) and place them in the pan with the glaze.
- Cover buns with plastic wrap and let rise until light and puffy, 35-40 minutes.
- While the rolls are rising, preheat the oven to 350°F.
- Bake buns until slightly golden brown on top and cooked through, 25-30 minutes.
- Remove from oven and let cool in the pan for 5 minutes, then invert the pan to release the buns. Serve warm.
