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.
- 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
Preparation time 20mins
Cooking time 55mins
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!