Description
A recipe for sweet, sticky vegan pecan buns made without dairy or eggs.
Ingredients
Scale
- 1 cup warm plant milk (about 105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon
- 1/2 cup vegan butter, softened, divided
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/2 cup maple syrup
Instructions
- Combine warm plant milk and 1 teaspoon sugar in a bowl. Sprinkle yeast over the top. Let stand for 5-10 minutes until foamy.
- In a large bowl, mix the yeast mixture, 1/4 cup sugar, 1/4 cup softened vegan butter, applesauce, and vanilla extract.
- Gradually add the flour and salt. Mix until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling. In a small bowl, mix the brown sugar and cinnamon.
- For the topping, melt 1/4 cup vegan butter in a small saucepan. Stir in the maple syrup and pecans. Pour this mixture into the bottom of a 9×13 inch baking pan.
- Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread the remaining 1/4 cup softened vegan butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter.
- Roll the dough tightly along the long edge to form a log. Cut the log into 12 equal pieces.
- Place the cut pieces, cut-side up, into the prepared baking pan over the pecan mixture. Cover the pan and let the buns rise again for 30 minutes.
- Preheat your oven to 375F (190C).
- Bake for 25-30 minutes, or until golden brown.
- Let the buns cool in the pan for 5 minutes. Place a serving plate over the pan and carefully invert the buns onto the plate. Serve warm.
Notes
- If you prefer a thicker glaze, you can mix 1/2 cup powdered sugar with 1-2 tablespoons of plant milk and drizzle it over the warm buns after inverting them.
- Ensure your plant milk is not too hot, or it will kill the yeast.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan sticky buns, pecan rolls, dairy-free breakfast, sweet rolls, vegan pastry