The Ultimate Vegan Pecan Sticky Buns

August 17, 2020

The Ultimate Vegan Pecan Sticky Buns—-comfort food at it’s best. These buns come completely fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite. Drenched in a delicious double-layer praline caramel sauce (top + bottom) and covered in pecans from top to bottom, these sticky buns offer a great balance between tender + crunchy in texture. Fully Vegan + Make Ahead and Gluten-Free options available.

The Ultimate Vegan Pecan Sticky Buns

Vegan Pecan Sticky Buns are truly the ultimate sweet treat. Believe me!

I’m highly obsessed with cinnamon rolls or buns so these sticky buns were a no brainer to add to the blog.

I honestly can’t believe that I didn’t make these before.

Why You’re Guaranteed to Love About these Buns!

OK, so if you’re still not entirely sold on these buns, then let me tell you what’s so great about them. They are SOFT, FLUFFY, + BRIOCHE-LIKE in texture. Yup. I love making my cinnamon rolls more brioche-like. Who doesn’t love the extra ‘pillowy-ness’ of it all?

I totally made up that word. Haha.

Oh and these buns do live up to their name—-STICKY! I created a delicious vegan caramel sauce (Super easy!), which makes these buns so gooey and sticky. Let’s not forget those pecans. Oh boy, these buns are PACKING in pecan flavor. YUM.

The Ultimate Vegan Pecan Sticky Buns

Tips to Making These Buns Perfect, Every Time.

Here are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls + Buns EVERY. SINGLE. TIME:

NEVER overheat the milk. 

This one is super, super imperative. You have to always make sure that your milk is warm to the touch and not even a degree hot.

Even if you heat your milk and it’s hot, simply let it cool until it feels warm. This ensure that you don’t kill the yeast and your dough rise to a nicely big fluff.

Use very soft butter at room temperature.

This is the ultimate secret to tender cinnamon rolls. Much like with other cakes and doughs, room temperature butter creates a nice texture. Simple.

Mix, Mix, MIX! 

Unlike most other recipes, you actually want to mix (or knead) your cinnamon roll/bun dough to its capacity so that you release the gluten and it becomes extremely elastic.

This helps when rolling and allows you to create a nicely flat, thin square, which is later filled with your choice of filling and rolled.

Overnight is better!

Although I’ve mostly made my cinnamon rolls/buns within the same day, ultimately, rising your dough overnight in the refrigerator is the best!

This slow rise process allows the yeast to completely feed off of the sugar and creates great flavor and of course—a lot more fluffiness.

Use Bread Flour too.

One of my latest discoveries was the use of bread flour in my cinnamon rolls/buns.

Before, I would use only all-purpose flour. However, after a little experimenting, I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’-like.

Roll TIGHT!

Yes, you read it right. Although the assembly part is extremely messy, I’ve learned that the rolling is the star process!

Before, I use to struggle with rolling the perfect cinnamon roll/bun, however, lately I’ve been able to roll it pretty tight, which not only creates a nice structure, but it allows you to cut the dough more evenly which helps with baking.

When rolling, always start the initial first roll really tight to keep the same momentum throughout.

The Ultimate Vegan Pecan Sticky Buns

Reasons to Make These Sticky Buns:

  • They are SO easy to make and once you’ve made it once, the process gets a TON times easier the next time!
  • Aren’t they just so beautifully thick + fluffy looking?
  • The perfect sweet treat for the entire family.
  • A great potable, hand-held treat for those busy days or back-to-school runs.
  • They are dairy-free, vegan, + there’s also a make ahead and gluten-free option.
  • What more do I need to say? Haha. They’re absolutely DELICIOUS!
The Ultimate Vegan Pecan Sticky Buns

Seriously, these sticky buns are just so GOOD! I’m literally drooling as I describe them.

Of course, that’s why I’m so excited to share these with you.

But, if you aren’t a huge pecan fan or you’re in the mood for more inspiration, check out my favorite cinnamon roll recipes below.

My Top Fave Cinnamon Rolls Recipes!

These Delicious Homemade Classic Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, and smothered in a rich, but light cream cheese frosting, these cinnamon rolls are sure to win over any sweet tooth.

These Vegan Chai Tea Latte Cinnamon Rolls are something right on point for the Fall/Winter season.

These Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze are something right out of a sweet treat magazine. They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite.

These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. 

The Ultimate Vegan Pecan Sticky Buns

COMMON Q + A’S ABOUT THESE BUNS.

How long will these buns last for?

At room temperature, you can store these buns tightly for 2 days. When stored in the refrigerator, they can last 5-7 days for optimal freshness.

Can these buns be made ahead or frozen for longer?

Absolutely! You can always bake these buns the night or day before. Simply prep the buns and cover them tightly and refrigerate for 8-12 hours. The next morning, leave them out at room temperature to rise for 1-2 hours and continue remaining steps.

In addition, these buns can be stored in the freezer for 2-3 months. Simply thaw them overnight in the refrigerator and heat in the oven to enjoy!

Do I need to use Bread Flour?

Not at all. If you don’t have Artisan Bread Flour or just don’t want to use it, then no worries! Just use regular All-Purpose Flour. These buns will still be soft + fluffy, either way.

Can these buns be made Gluten-Free?

Yup. For sure! Just substitute both flours for gluten-free flour (I love Bob’s Red Mill 1-to-1 Baking Flour) and that’s it. Plus, when using GF flour, you’d just need to reduce the amount of milk slightly and wallah!

The Ultimate Vegan Pecan Sticky Buns

Now, let’s dig right into these lovelies, shall we?

For the Brioche Dough:

Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).

Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.

Add lukewarm butter-milk mixture to yeast and mix until well combined.

Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined. 

Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!

Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.

In the meantime, you can work on the filling!

For the Praline Caramel Filling:

Heated over medium-high heat, in a small saucepan, add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly.

Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first).

Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside and cool for about 5 minutes so that the sauce can thicken.

Divide sauce into three even amounts, setting one half to the side for after baking.

Assembly + Bake:

Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!

Then, generously spoon half of the Praline Caramel sauce atop of dough, spreading evenly and sprinkle a bit of pecans.

Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls.

In prepared baking dish (lined with parchment), pour the set aside half of sauce into dish and evenly spread out using a spatula.

 Place each roll into baking dish atop the Praline Caramel sauce until all rolls are side by side.

Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).

Remove the rolls from oven and immediately add remaining Praline Caramel Sauce to the tops of buns, followed by chopped pecans, if desired.

Best when served warm.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Vegan Pecan Sticky Buns or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

The Ultimate Vegan Pecan Sticky Buns
The Ultimate Vegan Pecan Sticky Buns

The Ultimate Vegan Pecan Sticky Buns

Prep Time: 20 mins
Cook Time: 30 mins
Rise Time: 1 hr 20 mins
Total Time: 2 hrs 10 mins
Print It Pin It

Ingredients

  • 2 cups Organic All-purpose flour (I use Bob's Red Mill)
  • 3 cups Artisan Bread flour  (I use Bob's Red Mill; See Notes!)
  • 1 packet Rapid Rise Yeast  (That's 2 1/4 tsps!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I use Sugar in the Raw!)
  • 1 1/4 cup Almond milk (I use Califia Farms; You can use your fave plant-based milk)
  • 1/4 cup WARM fresh water
  • 1/4 cup vegan butter (That's 4 Tbsps; I use Earth Balance)
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

Praline Caramel Filling:

  • 3/4 cup organic brown sugar  (I use Sugar in the Raw!)
  • 4 Tbsps vegan butter
  • pinch of ground cinnamon
  • pinch of sea salt
  • 3/4 cup canned coconut milk
  • 1/2 cup chopped pecans, toasted (See Notes!)

Instructions

For the Brioche Dough:

  • Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).
  • Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.
  • Add lukewarm butter-milk mixture to yeast and mix until well combined.
  • Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined. 
  • Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  • Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
  • In the meantime, you can work on the filling!

For the Praline Caramel Filling:

  • Heated over medium-high heat, in a small saucepan, add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly.
  • Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first).
  • Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside and cool for about 5 minutes so that the sauce can thicken.
  • Divide sauce into three even amounts, setting one half to the side for after baking.

Assembly + Bake:

  • Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  • Then, generously spoon half of the Praline Caramel sauce atop of dough, spreading evenly and sprinkle a bit of pecans.
  • Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls.
  • In prepared baking dish (lined with parchment), pour the set aside half of sauce into dish and evenly spread out using a spatula.
  •  Place each roll into baking dish atop the Praline Caramel sauce until all rolls are side by side.
  • Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  • Remove the rolls from oven and immediately add remaining Praline Caramel Sauce to the tops of buns, followed by chopped pecans, if desired.
  • Best when served warm.
  • Bon Appetite!

Tips & Tricks

TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for 2-3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
COMMON Q+A FOR BUNS: Be sure to read tips within the post above!
OVERNIGHT OPTION: If you don’t want to make your buns on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let buns rise at room temp 1 to 1 1/2 hours.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.
CANNED COCONUT MILK: You’ll need 1 (14 oz.) can of coconut milk (I always use the Thai Kitchen brand). Simply remove coconut liquid out of can entirely and stir well until it is well combined and looks like actual milk. Use portion of recipe and tightly store the rest in the refrigerator for up to 3-5 days.
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

The Ultimate Vegan Pecan Sticky Buns.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




  1. I loved this so much that I just had to share with my facebook group. Brilliant work. Happy to see such brilliance from another black food blogger. Well done!