Gooey pecan caramel and pillowy cinnamon-swirl dough combine for the BEST vegan pecan cinnamon sticky buns – tender, sticky, fluffy, & bursting with flavor!
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Why You’ll Love This Recipe
I wasn’t sure it was even possible to improve freshly baked vegan cinnamon rolls slathered in vegan cream cheese frosting… then I tried pecan cinnamon sticky buns. Each fluffy roll is loaded with cinnamon brown sugar and topped with a gooey, caramelized pecan glaze (no corn syrup!) that’s perfectly sweet, sticky, and addictive. Plus, despite how impressive they look, they’re easier to make than you’d think—no stand mixer required!
They are a bit of a labor of love, taking some time to prepare – but the steps are simple. Perfect for potlucks, bake sales, brunch, and holidays, these irresistible pecan sticky buns fill your kitchen with the warm, inviting aromas of cinnamon and brown sugar and will disappear in minutes. Plus, I’ve easily made them vegan with dairy-free butter and plant-based milk, and they’re just as delicious. They’re make-ahead and freezer-friendly, too!
Love this recipe for pecan sticky buns? You might enjoy pumpkin cinnamon rolls or vegan pecan pie.
What Are Sticky Buns?
Or perhaps, more precisely, what are sticky buns vs. cinnamon rolls?
Similar to cinnamon rolls, sticky buns are a sweet roll, usually enjoyed as breakfast or dessert, made of rolled leavened dough, usually with a brown sugar-cinnamon filling.
However, sticky buns take cinnamon buns to the next level, placing a ‘sticky’ layer of buttery sugar, nuts, and/or dried fruit in the baking pan beneath the dough. Once baked, the rolls are inverted for a sweet and sticky caramel topping – for a decadent twist on the classic.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- More nuts: Add some chopped/crushed pecans (or walnuts) to the filling for even more crunch throughout the sticky pecan buns.
- Vanilla: Add a splash to the caramel for extra warm depth.
- Salt: Add a pinch for depth or more for salted caramel.
- Citrus zest: 1-2 teaspoon lemon/orange zest adds citrusy brightness to the dough.
- Other spices: Add depth with a little nutmeg, ginger, and/or cardamom.
- Dried fruits: Like raisins, cranberries, or chopped dates.
- Vegan chocolate chips: Add to the filling for decadence.
- Coffee: Add a little espresso powder to the filling or dough..
- Vegan butterscotch sauce: Replace the caramel topping with butterscotch.
How to Make Pecan Sticky Buns
Step 1: Heat the plant-based milk in the microwave or on the stove to 105-110F/40.5-43.3C. Mix in the sugar until dissolved, then add the instant yeast and whisk. Cover it with a towel and let it activate for 5 minutes until thick/foamy. Add the oil and apple cider vinegar, mix well, and set aside.
Step 2: In a large bowl, combine the flour, leavening agents, and salt. Mix the dry ingredients into the wet ones until it forms a shaggy dough. Transfer to a clean, lightly floured surface and knead for 3 minutes, adding a little more flour (just a spoonful at a time) if it’s too sticky after that. Knead until smooth and only lightly tacky.
It’s important to get the temperature right to activate yeast without killing it.
Step 3: Then, clean out the bowl, oil it, and place the dough within. Cover it with a warm damp towel and leave it to rise in a warm place (airing cupboard/ in an oven with the oven light on) for 1 to 1 ½ hours, until the dough doubles in size.
Step 4: Oil a 9x13 baking dish, spreading the pecans evenly across the dish. In a separate small bowl, mix the melted vegan butter and sugar until they reach a caramel consistency, and drizzle it evenly over the nuts/bottom of the pan. In a small bowl, mix the brown sugar and cinnamon for the filling. Set aside.
Step 5: Lightly flour your surface again and use your hands to form the dough into a large rectangle, then lightly flour a rolling pin to roll it until ½-inch thick (mine was about 2x1 feet wide).
Step 6: Brush/spread ¼ cup melted vegan butter over the dough, then evenly sprinkle over the cinnamon sugar mixture. Roll the dough tightly from the long edge, making a long log.
If the dough is still sticky, sprinkle over extra flour as needed.
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Step 7: Use a sharp knife (or unwaxed dental floss) to divide the log into 12 even rolls. Place them in three rows of four rolls in the baking dish. Preheat the oven to 375F/190C, placing the pan nearby (to rise).
Step 8: Bake for 35-40 minutes. Remove them from the oven and wait 5-10 minutes. Then, carefully invert the buns by placing a heat-resistant plate/tray over the baking pan and using oven gloves to flip the dish. Give it a few gentle shakes/taps, and let it sit for 2 minutes. Finally, carefully lift the baking dish (be careful, it’s hot!). Enjoy them warm, or leave them to cool first. Enjoy!
FAQs
It should be smooth and elastic. A great way to test it’s ready is the ‘window-pane test.’ You should be able to stretch a piece of the dough until paper-thin and translucent (like a ‘window’) before it tears.
Rising (aka proofing) times can vary based on temperature, humidity, etc. Place it in a warm, draft-free location and adjust the proofing times if necessary.
That should work fine, though the dough may take slightly longer to rise.
Sure! Just be careful not to overwork the dough.
Test the yeast. If it doesn’t bubble when activated, it needs replacing. Always make sure it isn't expired before using.
Pro Recipe Tips
- Use warm plant milk: Between 105-110F/40.5-43.3C to activate the yeast. If it’s too hot, it will kill the yeast. Too cold, and it won’t activate.
- Don’t overwork the dough: Or the rolls may become tough. Knead it only until it’s smooth and elastic.
- Roll tightly: As tightly as possible without squashing it for neat swirls.
- Optionally toast the nuts: It enhances their flavor and keeps them crunchier even when baked in the vegan caramel sauce.
- If they brown too quickly: Loosely tent the pan with foil.
- Invert the buns while warm: This is important, as the pecan caramel topping will set and harden as it cools.
Can You Prepare Sticky Buns Ahead?
Yes, there are a couple of ways to do so:
- Assemble the buns up until baking, then cover the dish tightly and refrigerate overnight. Bring back to room temp, let them rise for an hour, then bake.
- Freeze the unbaked buns by preparing them up to the point of baking, tightly wrapping the dish with plastic wrap AND foil, and freezing for up to 1 month. Then, thaw in the fridge overnight and bring to room temperature 1 ½-2 hours before baking.
You can also fully bake the buns and freeze them to reheat later.
Storage Instructions
Store: Store homemade sticky buns in an airtight container for up to 2 days at room temperature or 4-5 days in the fridge (even better, wrap them individually first!). This is the one I'm using in the photo below.
Freeze: Wrap each bun in plastic wrap and place it in a freezer-safe container or Ziplock/Stasher (like this one) for up to 3 months. Then, thaw overnight in the fridge or reheat from frozen.
Reheat: Either microwave a bun for 20-40 seconds or bake several at 300F/150C for about 10-15 minutes until warm and gooey.
Pecan Cinnamon Sticky Buns
Equipment
Ingredients
Dough
- 2 cups of plain plant-based milk (soy works best)
- ¼ cup of granulated sugar
- 2 packets of instant yeast
- ½ cup of neutral oil
- 2 tablespoons of apple cider vinegar
- 5 cups all-purpose flour plus more if needed
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
Topping
- 2 ½ cups of chopped pecans
- ½ cup of vegan butter melted
- ½ cup of brown sugar
Filling
- ¼ cup of vegan butter melted
- ⅓ cup brown sugar
- 1 tablespoon of ground cinnamon
Instructions
- Place the plant-based milk in a microwave-safe cup. Heat for 2 minutes. Pour the plant-based milk into a large bowl and allow it to cool until warm. If the plant-based milk is hot, it could kill the yeast. If you have a food thermometer, you’ll want it to be about 110 degrees F.
- Once the plant-based milk is warm to the touch, add the sugar and mix until dissolved. Add the instant yeast and whisk until foamy. Cover with a towel and allow the yeast to activate for 5 minutes. Once it is thick and foamy, it is ready.
- Add the oil and apple cider vinegar. Mix well and set aside.
- In a large bowl combine the flour, baking soda, baking powder, and salt. Mix well and add it to the bowl with the wet ingredients. Mix well until all ingredients are fully combined. It will be a sticky dough.
- Place the dough on a lightly floured clean surface. Knead the dough for 3 minutes, add flour to the dough, and hands as needed if it is too sticky. Continue to knead until you have a smooth dough ball.
- Clean the bowl, dry it, and thoroughly oil it. Place the dough ball in the bowl, cover it with a warm damp towel, and allow it to sit at a warm place for 1 hour or until the dough ball doubles in size.
- While the dough rises, thoroughly oil a 9x13 baking dish. Add in the pecans and evenly distribute them.
- In a small bowl, mix ½ cup of melted vegan butter and brown sugar. Mix well until a caramel-like consistency is achieved. Evenly drizzed the mixture all over the pecans. Set the baking pan aside.
- Lightly flour a clean surface to work the dough. Once the dough ball has doubled in size, uncover it and transfer the dough onto the clean surface. Form a large rectangle with the dough using your hands and fingers. Continue to lightly flour the dough and hands if the dough is too sticky. Lightly flour a rolling pin and begin rolling the dough to a ½ inch thick rectangle. Mine came out to 2 feet long by 1 foot wide. Leave it undisturbed in the work area to rest.
- In a small bowl combine the sugar and cinnamon. Set the bowl next to the dough.
- Using a brush or your hands, spread the ¼ cup of melted vegan butter all over the dough. Evenly sprinkle the sugar-cinnamon mixture.
- Begin rolling the long edge closest to you. It should be a tight roll and you will end up with a 2 feet long log.
- Using a sharp knife, cut it into 12 even pieces. Place the individual rolls into the prepared pan with the pecans. Place 3 rows of 4 rolls.
- Place the pan close to the stove while you preheat the oven.
- Preheat the oven to 375 degrees F.
- Bake for 35 to 40 minutes or until the top is golden.
- Once ready, place a heat-resistant plate or a baking tray over the baking pan. Carefully and using hand protection, flip the baking dish. Give it a gentle shake and taps. Allow it to sit for 2 minutes and slowly and carefully lift the baking dish. It will be very hot so be careful.
- Serve hot or allow them to cool before enjoying.
Notes
- Use warm plant milk: Between 105-110F/40.5-43.3C to activate the yeast. If it’s too hot, it will kill the yeast. Too cold, and it won’t activate.
- Don’t overwork the dough: Or the rolls may become tough. Knead it only until it’s smooth and elastic.
- Roll tightly: As tightly as possible without squashing it for neat swirls.
- Optionally toast the nuts: It enhances their flavor and keeps them crunchier even when baked in the vegan caramel sauce.
Andrea says
These sticky buns are the absolute best!