Gooey Maple Vegan Sticky Buns

Prepare to be enchanted by the ultimate breakfast indulgence: these irresistible vegan sticky buns! Imagine soft, pillowy sweet rolls, generously swirled with a rich brown sugar filling, all baked atop a luscious maple pecan caramel. When flipped, this golden caramel cascades over the buns, creating an ooey-gooey masterpiece that’s truly the real deal. And for those with dietary considerations, rejoice – these delightful sticky buns can even be made gluten-free!

Maple Vegan Sticky Buns on parchment paper

Whether you’re planning a memorable vegan Christmas breakfast, a festive holiday brunch, or simply craving something sweet and comforting, these vegan sticky buns are an absolute must-try. While my vegan cinnamon rolls and vegan pumpkin cinnamon rolls are always a fantastic choice, these maple sticky buns offer a unique blend of flavors and textures that will captivate your taste buds.

Super gooey, wonderfully sweet, and incredibly satisfying, these sticky buns start with an easy-to-work-with dough that bakes into the fluffiest rolls imaginable. Each roll is then crowned with a decadent pecan caramel topping that transforms this sweet pastry into the ultimate breakfast recipe. The magic lies in the plant-based ingredients; you’d truly never guess these are made without eggs or dairy. Plus, with a simple adaptation based on my gluten-free vegan cinnamon rolls recipe, they can be enjoyed by everyone, including those following a gluten-free diet!

The toasted pecans in the caramel develop an incredible nutty depth, making these vegan scrolls perfect for autumn gatherings or any occasion where you desire a taste of cozy comfort. Serve them as a delicious Thanksgiving breakfast, or even as a delightful Thanksgiving dessert – they are versatile enough to impress in any setting!

Contents

Understanding the Delights: What are Sticky Buns?

If you’ve never had the pleasure of tasting a sticky bun, prepare for a culinary revelation! Sticky buns are a beloved sweet pastry, typically characterized by their soft, enriched dough and a rich, sticky caramel-nut topping. The unique element of sticky buns is how they are baked: the caramel and nuts are placed at the bottom of the pan, and the dough is arranged on top. After baking, the entire pan is inverted, allowing the warm, gooey caramel to generously coat the sweet rolls, creating a truly irresistible treat.

Sticky Buns vs. Cinnamon Rolls: Unraveling the Delicious Differences

While both sticky buns and cinnamon rolls are cherished sweet breakfast pastries, they possess distinct characteristics that set them apart. Both start with a similar enriched, yeasted dough base, yielding tender, fluffy rolls. However, the differences truly shine in their fillings and toppings.

In sticky buns, the filling typically features a simpler brown sugar flavor profile, with a much subtler hint of cinnamon, or sometimes none at all. The star of the show is undeniably the bottom layer of pecan caramel. This luscious concoction is baked beneath the rolls and, upon inversion, becomes the glorious, sticky top layer. Cinnamon rolls, on the other hand, boast a generous cinnamon-sugar filling that dominates their flavor, and they are traditionally finished with a sweet powdered sugar glaze or cream cheese frosting, applied after baking.

The Art of Making Vegan Sticky Buns: A Step-by-Step Overview

You’ll be delighted by how straightforward it is to create these spectacular vegan sticky buns from scratch. Our culinary journey will begin with crafting the perfect enriched dough, followed by preparing the delectable brown sugar filling and the signature maple pecan caramel topping.

Dough in a stand mixer bowl — Our first step is to prepare the dough. If you have experience making cinnamon rolls, the process will feel very familiar. You have the flexibility to use a stand mixer with a dough hook or to knead the dough by hand, whichever you prefer.

Dough before rising — Once the dough is thoroughly mixed and kneaded, transfer it to a lightly greased bowl. Cover it with a clean kitchen towel and allow it to proof in a warm place until it has doubled significantly in size. While the dough is happily rising, we’ll move on to preparing our decadent pecan topping.

Next, we’ll create the magical sticky bun topping, which is essentially a rich caramel sauce infused with chopped pecans. Think of it as a gooey, pourable version of pecan pie filling, designed to be irresistibly sticky and sweet!

For the topping, I highly recommend using a medium or small saucepan and exercising caution with the heat—keep it on the lower side to prevent the sugar from burning. As for the vegan butter, brands like Miyoko’s Kitchen or Country Crock Plant Butter are excellent choices for their flavor and texture, ensuring a truly delicious caramel.

making the pecan caramel — Begin by gently melting the vegan butter and brown sugar together in a small saucepan over medium-low heat. Stir continuously until the sugar has fully dissolved and the mixture is smooth, which should take about 3 minutes. Once melted, remove the pan from the heat and whisk in the maple syrup and vanilla extract to deepen the flavor.

pecan topping in a pan — With the pan still off the heat, stir in the chopped pecans until they are thoroughly coated in the warm, sticky caramel sauce. This ensures every bite will have that delightful nutty crunch.

pecan caramel in a casserole dish — Carefully pour the pecan caramel topping evenly onto the bottom of your prepared casserole dish, spreading it out to create a uniform layer. Remember, this bottom layer will become the magnificent top once we flip the sticky buns after baking!

Now, for the exciting part: shaping the wonderfully risen dough into perfect sticky buns!

shopping the rolls — Once the dough has beautifully proofed, gently turn it out onto a lightly floured clean surface. Using a rolling pin, roll the dough into a large rectangle, aiming for a size of approximately 12×18 inches. Then, evenly spread the soft vegan butter and the delightful brown sugar-cinnamon filling all the way to the edges of the rectangle.

slicing the rolls — For perfectly uniform buns, use a pizza cutter or a sharp kitchen knife to slice the dough into 12 strips, each approximately 1.5 inches wide and 12 inches long. Carefully roll each individual strip into a tight sweet roll shape.

Chef’s Secret for Flawless Swirls: Here’s a trick I swear by for perfectly defined spirals that bake up beautifully: slice the dough into individual strips before you roll each piece into a bun. This method is even more effective than the dental floss trick, ensuring super clean, even swirls every time!

sticky buns before rising — Carefully arrange the shaped dough rolls into the casserole dish, placing them directly on top of the prepared pecan caramel topping. Make sure to leave a little space between them, as they will expand during their final rise.

doubled in size pecan sticky buns — Cover the casserole dish loosely with plastic wrap or a clean kitchen towel. Allow the sticky buns to undergo a second, final proof in a warm spot – ideally near your preheating oven (set to 350°F / 175°C) – until they have visibly doubled in size. This step is crucial for achieving that light, airy texture.

Planning Ahead? Overnight Sticky Buns: If you prefer to prepare these sticky buns in advance, you can absolutely do an overnight rise in the refrigerator! After shaping the rolls and placing them in the casserole dish, simply cover the dish tightly with plastic wrap and transfer it to the fridge. The cold temperature will significantly slow down the yeast activity, allowing the dough to proof slowly overnight. In the morning, remove the dish from the fridge and let it sit at room temperature for about 30-60 minutes while your oven preheats, ensuring the dough warms up and finishes its rise before baking.

baked sticky buns — Once baked to golden perfection, remove the sticky buns from the oven. It’s crucial to let them cool slightly in the casserole dish for about 10-15 minutes. This cooling period helps the caramel set just enough to prevent it from running everywhere when flipped, but keeps it wonderfully gooey.

Set up for how to flip the sticky buns. The casserole dish is on bottom, followed by parchment paper, followed by a cooling rack on a marble table. — Now for the grand reveal! Place a sheet of parchment paper directly over the baked sticky buns, followed by a sturdy cooling rack. Using oven mitts for protection, carefully but swiftly flip the entire assembly upside down. The cooling rack should now be at the bottom, supporting the buns, and the casserole dish will be inverted on top.

sticky buns without parchment paper — Gently lift off the casserole dish, then carefully peel back the parchment paper to unveil your perfectly flipped, gloriously sticky, and utterly delicious vegan sticky buns! The rich maple pecan caramel should now be shimmering on top, coating each roll.

Creating Gluten-Free Vegan Sticky Buns: A Simple Adaptation

For all my gluten-free friends, rest assured – you absolutely can enjoy these incredible sticky buns! The best part is, you won’t even need to search for a specific gluten-free flour blend. The secret lies in adapting a trusted gluten-free dough recipe.

To transform these into gluten-free sticky buns, simply swap the standard dough recipe provided here with the base dough from my highly acclaimed gluten-free vegan cinnamon rolls recipe. Follow the instructions for preparing that specific gluten-free dough, paying attention to its unique handling characteristics. Once your gluten-free dough is prepared and risen, proceed with the filling and the glorious maple pecan caramel topping exactly as described in this recipe. This easy substitution ensures a tender, gluten-free base that pairs perfectly with the sweet, sticky topping, allowing everyone to savor this delightful breakfast treat!

You are going to utterly adore these vegan sticky buns! They are truly the perfect addition to any holiday brunch, a cozy weekend breakfast, or simply when you need a little sweet pick-me-up. Their pillowy texture, rich brown sugar filling, and luscious maple pecan caramel make them an unforgettable treat. If you bake these delightful sticky buns, please don’t hesitate to leave a comment and a rating below – your feedback helps others discover and enjoy these recipes too!

Happy baking!

Save This Irresistible Recipe for Later!

Don’t let this incredible recipe slip away! Add it to your favorite recipe board on Pinterest so you can easily find it whenever a craving for gooey, sweet vegan sticky buns strikes. It’s perfect for holiday planning or simply a weekend treat!

If you try this recipe, we’d love to hear from you! Please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback helps others discover and enjoy these delicious recipes! And as always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print Recipe

Maple Vegan Sticky Buns Recipe

Rating: 5 out of 5 stars (4 reviews)

Author: Britt Berlin
Prep Time: 20 minutes
Resting time: 60 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 12 buns
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Description

These ooey gooey vegan sticky buns are the real deal! Soft and pillowy sweet rolls topped with a maple caramel pecan glaze for the ultimate holiday breakfast recipe! You can even make these sticky buns gluten free!

Ingredients

Dough:

4 1/4 cups (540 g) bread flour or all purpose flour* (plus more for flouring surface)
1 packet (8 g) quick rise yeast
1/2 cup (100 g) granulated sugar or coconut sugar
1/4 tsp sea salt
1 1/4 cup (270 mL) dairy-free milk, unsweetened, warmed
1/3 cup (87 g) dairy free yogurt, room temperature
1 tsp vanilla extract
1/4 cup (57 g) salted vegan butter, room temperature

Topping:

1/2 cup (113 g) vegan butter
1/2 cup (150 g) coconut sugar or organic brown sugar
1/4 cup (60 mL) maple syrup
2 cups (8 ounces) chopped pecan halves and pieces
1 tsp vanilla extract

Filling:

1/3 cup (82 g) vegan butter or coconut oil, room temperature
1 tbsp ground cinnamon
1 cup (200 g) brown sugar

Instructions

Prep: Measure out all ingredients for the dough. Grease a large mixing bowl for the proofing of your dough, and grease a 9×13″ casserole dish lined with parchment paper. Set aside.
Make the dough: Whisk together the flour, sugar, salt, and quick rise yeast in the bowl of a stand mixer or a large mixing bowl. Add in the warm dairy free milk, along with the dairy free yogurt. Attach the bowl to a stand mixer with dough hook attachment, and mix on medium-speed until a shaggy dough forms. Add in the vegan butter and continue mixing on high-speed to knead the dough for 7-10 minutes. Hold your stand mixer in place if it’s moving around, or use a wooden spoon or knead by hand if making the dough by hand.
Proof: Once the dough is kneaded, place the kneaded dough into the greased bowl and cover with a clean dish towel. Let the dough rise until doubled in size in a warm place (ideally 85F), about 30-60 minutes, depending on the temperature.
While the dough is proofing: Prep the filling. In a small bowl, mix together the cinnamon and coconut sugar. Set aside. Then we’ll make the topping while the dough is still proofing.
Make the pecan topping: Prepare the pecan topping while the dough is still rising. In a medium sauce pan, melt the vegan butter and sugar on medium heat until the sugar is melted into the vegan butter, about 3 minutes. Be careful not to burn the sugar! Once melted, remove the pan from heat, and whisk in the maple syrup and vanilla, followed by pecan pieces. Pour the topping onto the bottom of your prepared casserole dish. The rolls will bake on top, then you’ll flip them to make the pecan topping on top and the rolls on the bottom.
Roll and shape the sticky buns: Once doubled in size, lightly flour a clean surface, and place the dough in the middle of the lightly floured surface. Flour the top of the dough and a rolling pin. Roll the dough out to be 12×18″ long. Spread the melted vegan butter along with brown sugar cinnamon filling onto the dough to the edges of the rectangle. Now, on the 18″ side, mark where you’ll slice the sticky buns every 1.5″. Once marked, you’ll use a pizza cutter or a large kitchen knife to slice the 1.5″ strips that are each 12″ long. Roll each strip into a cinnamon roll shape, and place the roll into the prepared baking pan on top of the pecan caramel sauce.
Rest the rolls again: While the rolls are covered and resting, preheat the oven to 350F.
Bake the sticky buns: Place the rested rolls, which have now doubled in size, into the oven to bake for 35-38 minutes, or until the tops of the rolls are lightly golden brown.
Flip: Allow the buns to cool for 10-15 minutes. Then place a piece of parchment paper on top of the buns, followed by a cooling rack. Use the oven mitts to flip the casserole dish and cooling rack upside down so that the cooling rack is now on the bottom and the casserole dish is upside on top. Remove the casserole dish and peel back the parchment paper to reveal the sticky buns.
Serve and enjoy! Store any leftover sticky buns in an airtight container and in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

Gluten free: For gluten free, swap in my gluten free vegan cinnamon rolls recipe dough for the dough portion of this recipe. Follow those instructions for preparing the dough. Then continue on with Step 6.