Vegan Pecan Sticky Buns

These vegan pecan sticky buns are an excuse to eat dessert for breakfast. Filled with cinnamon sugar and topped with a maple pecan sauce. And oh so sweet. Serve for breakfast or brunch. They make for a great morning treat. So give these vegan pecan sticky buns a try.

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Vegan Pecan Sticky Buns

For the dough:

• 2 envelopes active dry yeast
• 1 cup of warm water
• 1/2 cup plus 1 tablespoon sugar
• 3 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoon nondairy butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon canola oil

For the cinnamon filling:

• 2 cups firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1 stick nondairy butter, softened

Pecan topping

• 3/4 cup firmly packed light brown sugar
• 4 tablespoon nondairy butter
• 3 tablespoon maple syrup
• 1 tablespoon light corn syrup
• 1/4 cup nondairy milk
• 1 1/2 cup coarsely chopped pecans

Instructions:

To make dough

1. First, dissolve the yeast in the warm water and 1 tablespoon of sugar. Let sit until bubbly and foamy, about 5 minutes.
2. Meanwhile, mix the flour and cinnamon. Then in a separate, bowl mix together the remaining 1/2 cup of sugar, and the melted butter, vanilla, and yeast mixture.
3. Next, add the wet ingredients to the dry and begin to knead until a nice elastic dough forms, adding a touch more flour if it is too sticky or a touch more water if it is too dry. After that turn out onto a well-floured surface and knead for about 5 minutes.
4. Then form into a ball, lightly coat with a thin layer of the oil, place in the center of a plate, and lightly cover with plastic wrap. Next, let it rise for 1 hour.

To make the filling

1. First, mash together the brown sugar and cinnamon with the softened butter until uniform. Set aside.

To make sticky buns & topping

1. Next, have ready a 9 x 12-inch glass baking dish. Punch down the dough. Then on a flat floured surface, press out dough into a rectangle about 9 x 12 inches using your hands.
2. After that spread the cinnamon filling evenly all over, leaving about 1/2-inch border on both of the short edges.
3. First, start on the short edge. Then roll-up. When you get to the end, crimp the dough to seal.
4. Next, using a serrated or a very sharp knife, cute the rolled-up dough into 12 equal pieces.
5. To make the topping, in a 1-quart saucepan, combine brown sugar, nondairy butter, maple syrup and corn syrup over low heat. Then stir until sugar and butter are melted. Next, mix in the pecans and nondairy milk. Pour mixture into a greased 9″ x 13″ pan.
6. Then place the dough, cut side up, equally spaced in the baking dish. Let sit for an additional 45 minutes to 1 hour for the second rise. After that, they’ll be touching in the baking dish.
7. Next, Preheat the oven to 400 degrees Fahrenheit. Bake for 15 to 20 minutes or until golden brown.
8. Lastly, remove the pan from oven and immediately invert onto a serving tray or baking dish. And let rest (to soak up the juices) for about 5 minutes before serving.
9. Then serve and enjoy!

Notes:

• Yields 12 sticky buns
• Make sure that you put the topping on the bottom of the stick buns before baking. If you put it on top the sticky buns become too coated and get hard once they cool.

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