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.
Pecan Sticky Buns [Vegan]
For the Buns:
- 2 cups Organic All-purpose flour
- 3 cups Artisan Bread flour (See Notes!)
- 1 packet Rapid Rise Yeast (That's 2 1/4 teaspoons!)
- 1/2 cup organic brown sugar + 1 tablespoon
- 1 1/4 cup Almond milk (You can use your fave plant-based milk)
- 1/4 cup WARM fresh water
- 1/4 cup vegan butter (That's 4 tablespoons)
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
For the Praline Caramel Filling:
- 3/4 cup organic brown sugar (I use Sugar in the Raw!)
- 4 tablespoons vegan butter
- pinch of ground cinnamon
- pinch of sea salt
- 3/4 cup canned coconut milk
- 1/2 cup chopped pecans, toasted (See Notes!)
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 the 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!
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. Simply remove coconut liquid out of can entirely and stir well until it is well combined and looks like actual milk. Use a portion of the recipe and tightly store the rest in the refrigerator for up to 3-5 days.