Yield: 12 buns
Time: ~2½ hours (or overnight)
Ingredients
Dough
¾ cup warm unsweetened plant milk (110°F / 43°C)
2¼ teaspoons active dry yeast (1 packet)
¼ cup sugar
¼ cup melted vegan butter or coconut oil
1 teaspoon salt
3–3½ cups all-purpose flour
Filling
½ cup brown sugar
2 tablespoons cinnamon
¼ cup softened vegan butter
Caramel Pecan Topping
½ cup vegan butter
¾ cup brown sugar
¼ cup maple syrup or corn syrup
2 tablespoons coconut cream or plant milk
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups chopped pecans
Instructions
- Make the Dough
In a large bowl, mix warm plant milk and sugar. Sprinkle yeast over top and let sit 5–10 minutes until foamy.
Add melted vegan butter and salt.
Gradually add flour, mixing until a soft dough forms.
Knead on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer) until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (1–1½ hours).
- Prepare the Caramel Topping
In a saucepan over medium heat, melt vegan butter.
Stir in brown sugar, maple syrup, coconut cream, vanilla, and salt.
Simmer 2–3 minutes until smooth and glossy.
Pour into a greased 9×13-inch baking dish.
Sprinkle chopped pecans evenly over the caramel.
- Make the Filling
Mix brown sugar and cinnamon in a small bowl.
- Assemble the Buns
Roll risen dough into a 12×18-inch rectangle.
Spread softened vegan butter evenly over dough.
Sprinkle cinnamon-sugar mixture evenly on top.
Roll tightly from the long edge and pinch seam to seal.
Cut into 12 equal rolls.
Place rolls on top of the caramel pecan mixture.
- Overnight Option (Highly Recommended!)
Cover tightly and refrigerate overnight (up to 12 hours).
In the morning:
Remove from fridge and let sit at room temperature 30–45 minutes before baking.
- Bake
Preheat oven to 350°F (175°C).
Bake 30–35 minutes, until golden and bubbly.
- Flip & Serve
Let buns rest 5 minutes.
Carefully invert onto a large serving platter.
Scrape any extra caramel from the pan over the buns.
Tips for Perfect Sticky Buns
Use warm, not hot plant milk to activate yeast
Don’t overbake or caramel will harden
Serve warm for maximum gooeyness
Optional Add-Ins
Orange zest in the filling
A splash of bourbon in the caramel
Swap pecans for walnuts
