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Vegan Sticky Buns


These vegan sticky buns are the perfect treat for a weekend or anytime breakfast or brunch. The chopped pecans and cinnamon creates a wonderful texture and flavor.

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  • 2 cups scalded soy milk
  • 1/2 cup Earth Balance
  • 1 1/2 teaspoon sea salt
  • 1/2 cup sugar
  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 4 to 6 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 3/4 cup raisins, optional
  • 4 tablespoons Earth Balance, melted
  • 6 tablespoons Earth Balance, butter
  • 1/2 cup brown sugar
  • 3/4 cup pure maple syrup
  • 3/4 cup pecans, chopped, optional


Servings 12
Preparation time 20mins
Cooking time 55mins


Step 1

To prepare the dough:

Place the yeast in the 1/4 cup warm water, stir until dissolved and set aside.

Pour the milk into a medium heavy bottomed sauce pan and bring to a boil. Reduce the heat and add the Earth Balance. Once the butter has nearly melted, remove from heat and set aside.

In a large mixing bowl, place the sugar, salt and 3 cups of flour. Add all wet ingredients to the dry and mix well. Then add the remainder of the flour 1/2 cup at a time until the dough is light and stretchy. Don’t add too much flour or you will lose the nice light consistency you are looking for.

Place the dough on a lightly floured surface and knead for a few minutes. Place in a large bowl, cover and set in a warm place to rise for about an hour. Meanwhile prepare the topping and filling.

Punch down the dough and roll on floured surface into a rectangle, put insides in and roll into a log and slice into 1.5-inch rolls.

Cook the topping in a small saucepan until the sugar is dissolved. Pour topping into 9x13-inch oiled dish and sprinkle nuts over the top. Lay the rolls cut side down in the pan, rise again 1 hour

Bake in 350°F oven for 30 to 35 minutes.

Invert onto a serving dish and enjoy!

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