The ultimate sticky and gooey cinnamon rolls stuffed with a mixture of toasted and sweet nuts & seeds. Drizzled with a maple glaze. I assure you these will be your latest obsession.

The Ultimate Vegan Nutty Sticky Buns [Vegan]



Cooking Time




For the Buns:

  • 2 1/4 cup unbleached, all-purpose flour
  • 1 cup dark rye flour
  • 2 tablespoons coconut sugar
  • 1 tablespoon flax seed meal
  • 1/4 teaspoon baking soda
  • 1 packet rapid-rise yeast
  • 1/4 teaspoon salt
  • 3/4 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons melted vegan butter

For the Filling:

  • 1/4 teaspoon vegan butter
  • 1 cup finely chopped mix nuts and seeds (a mixture of pecans, hazelnuts, pumpkin, and sesame seeds works well)
  • 1 tablespoon maple syrup
  • 1/3 cup melted vegan butter
  • 1 cup coconut sugar
  • 1 tablespoon ground cinnamon

For the Maple Icing:

  • 1 cup powdered sugar
  • 2 tablespoons non-dairy milk
  • 1 tablespoon maple syrup


  1. In a medium bowl, whisk together flours, coconut sugar, flax, baking soda, yeast, and salt. In a stand mixer, combine milk and apple cider vinegar. Let sit for 5 min. to curdle. Whisk in melted vegan butter. With the paddle attachment, slowly add flour. Stir on low speed until a soft dough forms. Switch to the dough hook and allow it to come together for an additional minute. Press dough together into a ball and transfer to a greased bowl. Cover with a towel to prevent it from drying out.
  2. In a small skillet, melt 1/2 teaspoon vegan butter over medium-low heat. Add chopped nuts and maple syrup. Toast for 2-3 min. until light golden brown and nuts are aromatic. Transfer to a small bowl. Whisk together melted butter, coconut sugar, and cinnamon in a small bowl until combined. It should be a slightly runny paste.
  3. Grease an 8×8 square baking dish with vegan butter. Spread about 2 heaping tablespoons of cinnamon sugar mixture onto the bottom of the baking dish. Sprinkle over a thin layer of toasted nuts.
  4. Roll out dough to a 9×12" rectangle. Trim edges if rough. Spread over remaining cinnamon sugar mixture in an even layer, making sugar to get the edges. Sprinkle over toasted nuts. Carefully, roll the dough into a log. Cut into 8 equal portions. Transfer rolls to the baking dish with spiral side up. Cover with a towel and set in a warm place (I placed it in my oven that was off) for an hour to rise.
  5. Preheat oven to 350°F degrees. Bake for 25 min. until golden brown.
  6. Whisk together all icing ingredients until smooth. Serve cinnamon rolls with a generous drizzle of maple icing. Enjoy!

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