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completed Pecan Cinnamon Sticky Buns on white surface
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5 from 2 votes

Pecan Cinnamon Sticky Buns

Gooey pecan caramel and pillowy cinnamon-swirl dough combine for the BEST vegan pecan cinnamon sticky buns – tender, sticky, fluffy, & bursting with flavor!
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 buns
Calories: 592kcal
Author: Toni

Equipment

Ingredients

Dough

  • 2 cups of plain plant-based milk (soy works best)
  • ¼ cup of granulated sugar
  • 2 packets of instant yeast
  • ½ cup of neutral oil
  • 2 tablespoons of apple cider vinegar
  • 5 cups all-purpose flour plus more if needed
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt

Topping

  • 2 ½ cups of chopped pecans
  • ½ cup of vegan butter melted
  • ½ cup of brown sugar

Filling

  • ¼ cup of vegan butter melted
  • ⅓ cup brown sugar
  • 1 tablespoon of ground cinnamon

Instructions

  • Place the plant-based milk in a microwave-safe cup. Heat for 2 minutes. Pour the plant-based milk into a large bowl and allow it to cool until warm. If the plant-based milk is hot, it could kill the yeast. If you have a food thermometer, you’ll want it to be about 110 degrees F.
  • Once the plant-based milk is warm to the touch, add the sugar and mix until dissolved. Add the instant yeast and whisk until foamy. Cover with a towel and allow the yeast to activate for 5 minutes. Once it is thick and foamy, it is ready.
  • Add the oil and apple cider vinegar. Mix well and set aside.
  • In a large bowl combine the flour, baking soda, baking powder, and salt. Mix well and add it to the bowl with the wet ingredients. Mix well until all ingredients are fully combined. It will be a sticky dough.
  • Place the dough on a lightly floured clean surface. Knead the dough for 3 minutes, add flour to the dough, and hands as needed if it is too sticky. Continue to knead until you have a smooth dough ball.
  • Clean the bowl, dry it, and thoroughly oil it. Place the dough ball in the bowl, cover it with a warm damp towel, and allow it to sit at a warm place for 1 hour or until the dough ball doubles in size.
  • While the dough rises, thoroughly oil a 9x13 baking dish. Add in the pecans and evenly distribute them.
  • In a small bowl, mix ½ cup of melted vegan butter and brown sugar. Mix well until a caramel-like consistency is achieved. Evenly drizzed the mixture all over the pecans. Set the baking pan aside.
  • Lightly flour a clean surface to work the dough. Once the dough ball has doubled in size, uncover it and transfer the dough onto the clean surface. Form a large rectangle with the dough using your hands and fingers. Continue to lightly flour the dough and hands if the dough is too sticky. Lightly flour a rolling pin and begin rolling the dough to a ½ inch thick rectangle. Mine came out to 2 feet long by 1 foot wide. Leave it undisturbed in the work area to rest.
  • In a small bowl combine the sugar and cinnamon. Set the bowl next to the dough.
  • Using a brush or your hands, spread the ¼ cup of melted vegan butter all over the dough. Evenly sprinkle the sugar-cinnamon mixture.
  • Begin rolling the long edge closest to you. It should be a tight roll and you will end up with a 2 feet long log.
  • Using a sharp knife, cut it into 12 even pieces. Place the individual rolls into the prepared pan with the pecans. Place 3 rows of 4 rolls.
  • Place the pan close to the stove while you preheat the oven.
  • Preheat the oven to 375 degrees F.
  • Bake for 35 to 40 minutes or until the top is golden.
  • Once ready, place a heat-resistant plate or a baking tray over the baking pan. Carefully and using hand protection, flip the baking dish. Give it a gentle shake and taps. Allow it to sit for 2 minutes and slowly and carefully lift the baking dish. It will be very hot so be careful.
  • Serve hot or allow them to cool before enjoying.

Notes

  • Use warm plant milk: Between 105-110F/40.5-43.3C to activate the yeast. If it’s too hot, it will kill the yeast. Too cold, and it won’t activate.
  • Don’t overwork the dough: Or the rolls may become tough. Knead it only until it’s smooth and elastic.
  • Roll tightly: As tightly as possible without squashing it for neat swirls.
  • Optionally toast the nuts: It enhances their flavor and keeps them crunchier even when baked in the vegan caramel sauce.  

Nutrition

Calories: 592kcal | Carbohydrates: 64g | Protein: 9g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 274mg | Potassium: 226mg | Fiber: 4g | Sugar: 21g | Vitamin A: 708IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg