Sticky buns are such a nostalgic treat for me. Growing up, they were the special dessert in my family. If someone baked up a batch of sticky buns, it was definitely a holiday or celebration, and man they were good! Homemade vegan sticky buns are a bit of work, but I promise you they are so worth it! I created my vegan sticky bun recipe based on both the buns I grew up loving, as well as my vegan cinnamon rolls recipe, which is pretty similar, but whereas the cinnamon rolls are topped with frosting, my sticky buns are covered in a gooey brown sugar sauce and pecans. It only took a few simple swaps to veganize sticky buns, and they were at least as delicious as the ones I enjoyed as a kid. Maybe more! Tip: You might find it challenging to stir all of the flour into the dough at first. Do your best, then dump everything onto your kneading surface. As you knead the dough you’ll work in those last few bits of flour, and probably some extra! Tip: Your dough should take about two hours to rise, but the amount of time can vary depending on the temperature. A warmer spot will speed up the process. Some ovens have a bread proofing setting that heats it to around 95°F. If yours does, use it. If not, you can turn on the oven light to warm it up in there. Tip: If you really want to get your pieces evenly sized, use a ruler! I also like to cut the roll in half first, then cut each half in half to make four pieces, then slice each section into three slices. Your vegan sticky buns are ready to enjoy! They’re best served right away. Step 16: Let the buns cool in the baking dish for five to ten minutes. Tip: Don’t wait to remove the buns from the pan! As they cool, the topping will harden, and eventually, they will stick. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
