Description
A recipe for sweet, sticky vegan pecan buns.
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 for yeast
- 1/4 cup vegan butter, melted, plus 1/2 cup softened for dough
- 1 large flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside for 5 minutes)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup packed brown sugar for filling
- 1/4 cup vegan butter, softened for filling
- 1 teaspoon ground cinnamon for filling
- 1 cup pecan halves for topping
- 1/2 cup maple syrup for topping
- 1/4 cup vegan butter for topping
Instructions
- Combine warm plant milk, yeast, and 1 teaspoon sugar. Let stand 5 minutes until foamy.
- In a large bowl, whisk together the 1/4 cup melted vegan butter, flax egg, and the remaining 1/4 cup sugar. Add the yeast mixture.
- Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until smooth.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While dough rises, prepare the topping: In a small saucepan, combine the 1/2 cup maple syrup and 1/4 cup vegan butter. Heat gently until the butter melts. Pour this mixture into the bottom of a 9×13 inch baking pan. Sprinkle the pecan halves evenly over the syrup mixture.
- For the filling, mix the 1/2 cup softened vegan butter, brown sugar, and cinnamon until smooth.
- Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread the filling mixture evenly over the dough rectangle.
- Tightly roll the dough along the long edge into a log. Slice the log into 12 equal pieces.
- Arrange the rolls cut-side up in the prepared baking pan over the pecan mixture.
- Cover the pan loosely and let the rolls 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 do not have ground flaxseed, you can substitute 1/4 cup of unsweetened applesauce for the flax egg.
- Ensure your plant milk is warm, not hot, to avoid killing the yeast.
- For extra richness, you can brush the tops of the rolls with melted vegan butter immediately after inverting them.
- 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: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan, pecan, sticky buns, sweet rolls, breakfast, dessert, cinnamon rolls