This Vegan Sticky Buns recipe is based on my Vegan Cinnamon Rolls recipe with a sweet and delicious caramel bottom. They’re light, fluffy and so easy to make and everyone will love them. Serve it up with a nice cup of coffee or tea and enjoy a delicious pastry breakfast at home!
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I can’t tell you how much I love fresh out of the oven pastries! They fill my heart with warmth and love! These Vegan Sticky Buns remind me of the ones I used to enjoy as a kid at our local bakery.
They’re soft and fluffy with a sticky sweet and delicious caramelly outer. They taste exactly like the ones you’d find at your local bakery and no one would ever guess they’re vegan!
Ingredients to Make Vegan Sticky Buns
I think there is only one ingredient that you may not have on hand but everything else, if you bake at home you’ll have it on hand! Here’s everything you’ll need:
- Flour
- Sugar
- Yeast
- Cinnamon
- Vegan butter
- Oat milk – substitute with your favorite vegan milk.
- Salt
- Vanilla
- Brown sugar
- Corn syrup or rice syrup – don’t leave this out, it is necessary to create the “caramel”
- Pecans
How to Make Vegan Sticky Buns
Making this vegan sticky buns recipe is similar to my vegan cinnamon rolls recipe. Follow the steps below to make this delicious recipe at home!
- In a saucepan warm the milk, 1/4 cup butter, and 1/4 cup sugar. Heat until about 110 degrees F. Do not overheat the milk mixture as it will hurt the yeast.
- In a large bowl, combine the salt, 2 cups of flour, and yeast. Stir to combine.
- Slowly add the milk mixture to the flour mixture. Stir to combine. The dough will be really sticky at this point.
- Slowly add in the remaining flour and knead until the dough is soft and pliable.
- Grease a large bowl and place the dough in the bowl and allow it to rise for about 2 hours or until the dough has doubled in size.
- To make the caramel bottom, in a saucepan combine the brown sugar 1/4 cup of butter, and the corn syrup. Stir to combine then add in the chopped pecans. Pour the mixture into a round pan or a 9×11 pan.
- Once the dough has risen, in a small bowl combine the rest of the granulated sugar and the cinnamon. Melt 1/4 cup of the butter. Set aside.
- Roll out the dough onto a lightly floured surface until it’s about 1/2″ thick.
- Brush the butter over the dough. Followed by sprinkling the cinnamon sugar mixture on the dough.
- Roll the dough up and cut them into 2 1/2″-3″ slices.
- Place the rolls on top of the caramel pecan mixture.
- Preheat the oven to 375 and allow the rolls to rise for about 20 minutes.
- Bake the sticky buns until they’re golden brown about 30 minutes.
- Serve the sticky buns flipped. To do this place a plate or serving platter over the top of the dish it was baked in, then flip the sticky buns over. They should come right out if they are still warm.
FAQs
Sticky buns traditionally contain nuts like pecans and cinnamon rolls don’t. Also, sticky buns bake in a caramel sauce whereas cinnamon rolls don’t. Cinnamon rolls are also topped with a cream cheese frosting and sticky buns are served with their caramel pecan sauce.
Yes! Sticky buns are also called honey buns, caramel buns, or Schnecken in German. It’s a sweet breakfast bread that’s filled with sugar or brown sugar and cinnamon and sometimes nuts.
Store these vegan sticky buns covered on the counter or in the fridge for up to 3 days. Then reheat in the microwave or in the oven. If you do warm the buns up in the oven, make sure to cover them so they don’t burn.
Yes! This is a great recipe to make ahead of time. You can place the pre-baked buns in the fridge and then pull them out about 30 minutes before baking to warm to room temperature.
Other comfy vegan recipes
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Vegan Sticky Buns Recipe
This Vegan Sticky Buns recipe is based on my Vegan Cinnamon Rolls recipe with a sweet and delicious caramel bottom. They're light, fluffy and so easy to make and everyone will love them. Serve it up with a nice cup of coffee or tea and enjoy a delicious pastry breakfast at home!
Ingredients
- 1 1/2 cups Oat Milk
- 3 1/2 cups All-Purpose Flour
- 3/4 cup Vegan Butter, divided
- 1/2 cup Sugar, divided
- 2 1/4 tsp Yeast
- 1/2 tsp Salt
- 1 tbsp Cinnamon
- 1/2 cup Brown Sugar
- 1/2 cup Pecans chopped
- 2 tbsp Corn syrup
Instructions
-
In a saucepan warm the milk, 1/4 cup butter, and 1/4 cup sugar. Heat until about 110 degrees F. Do not overheat the milk mixture as it will hurt the yeast.
-
In a large bowl, combine the salt, 2 cups of the flour, and yeast. Stir to combine.
-
Slowly add the milk mixture to the flour mixture. Stir to combine. The dough will be really sticky at this point.
-
Slowly add in the remaining flour and knead until the dough is soft and pliable.
-
Grease a large bowl and place the dough in the bowl and allow it to rise for about 2 hours or until the dough has doubled in size.
-
To make the caramel bottom, in a saucepan combine the brown sugar 1/4 cup of butter, and the corn syrup. Stir to combine then add in the chopped pecans. Pour the mixture into a round pan or a 9×11 pan.
-
Once the dough has risen, in a small bowl combine the rest of the granulated sugar and the cinnamon. Melt 1/4 cup of the butter. Set aside.
-
Roll out the dough onto a lightly floured surface until it's about 1/2" thick.
-
Brush the butter over the dough. Followed by sprinkling the cinnamon sugar mixture on the dough.
-
Roll the dough up and cut them into 2 1/2"-3" slices.
-
Place the rolls on top of the caramel pecan mixture.
-
Preheat the oven to 375 and allow the rolls to rise for about 20 minutes.
-
Bake the sticky buns until they're golden brown about 30 minutes.
-
Serve the sticky buns flipped. To do this place a plate or serving platter over the top of the dish it was baked in, then flip the sticky buns over. They should come right out if they are still warm.
Those sticky buns look absolutely delicious. However, the only drawback I see in making them is the corn syrup. I think I will have to substitute that one ingredient out since I have read it is not good to eat corn syrup. Otherwise, this is a great recipe to try, and I have been wanting to make some sticky buns for some time. It is now getting cool enough to do some real baking.
Thank you for providing this vegan recipe.