Vegan Sticky Buns

  • 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

  1. In the bowl of a stand mixer add the warmed milk and melted butter.
  2. Add yeast and stir to combine. Let rest until the yeast begins to bubble, 5-10 minutes.
  3. Add the flour, sugar, and salt to the bowl.
  4. Fit the mixer with the dough hook attachment. 

  5. 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).
  6. Transfer dough to a medium mixing bowl that has been coated with cooking spray or vegan butter.
  7. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until double in size.
  8. While dough is rising, prepare sticky bun glaze.
  9. Mix all ingredients except the pecans in a small mixing bowl.
  10. Spread in an even layer in the base of an 8×8-inch baking pan.
  11. Top with the chopped pecans and set aside.
  12. Once the dough is ready, place it on a lightly floured work surface.
  13. Roll the dough into a thin rectangle (about 12×10-inch).
  14. Use a pastry brush to coat the dough with the melted vegan butter.
  15. Sprinkle the brown sugar, cinnamon, and nutmeg evenly over the top.
  16. Starting at one end, tightly roll the dough.
  17. 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.
  18. Cover buns with plastic wrap and let rise until light and puffy, 35-40 minutes.
  19. While the rolls are rising, preheat the oven to 350°F.
  20. Bake buns until slightly golden brown on top and cooked through, 25-30 minutes.
  21. Remove from oven and let cool in the pan for 5 minutes, then invert the pan to release the buns. Serve warm.

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