Gorgeous Sticky Buns
I confess that I love sticky buns but my recipes in the past have fallen short for me…not decadent-tasting enough, not tender enough. After much playing in the kitchen, here they are….sweet, sticky and tender…and no compromise…at all.
Makes 12-14 Sticky Buns
- 1 cup unsweetened almond or soy milk
- 3 tablespoons vegan butter substitute
- 1 packet instant (rapid rise) yeast or 2 1/4 teaspoons
- 1 tablespoon coconut sugar
- Generous pinch sea salt
- 2 ½ – 3 cups sprouted whole wheat flour or whole wheat pastry flour
- 3 tablespoons vegan butter, melted
- 1/3 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar
- 1/3 cup vegan butter
- 1/2 cup pecans, chopped
Step By Step Instructions:
In a large sauce pan, heat the milk and 3 tablespoons vegan butter sub until warm and melted. Do not boil (as the liquid will ‘break’). Remove from heat and let cool until just warm when you dip your finger in (technically 110oF). If the liquid is too hot, it will kill the yeast but it needs to be warm to activate the yeast.
Transfer mixture to a large mixing bowl and sprinkle yeast over the surface of the liquid. Allow to stand activate 6-10 minutes, until the yeast is bubbling. Stir in 1 tablespoon coconut sugar, salt and stir to combine.
Mix in flour 1/2 cup at a time, stirring as you go. The dough will be sticky at first. When it becomes too dense to stir easily, turn out onto a lightly floured work surface and knead for about 1 minute or until the dough forms a loose ball. Don’t over mix or over knead. Clean your mixing bowl and dry. Lightly oil and place the dough in the bowl. Roll around to coat all sides. Cover very tightly with plastic wrap and set in a warm place to rise for about 1 hour. The dough should double in size.
While dough rises, prepare glaze by mixing vegan butter and coconut sugar with a fork to blend well. Spread an even layer on the bottom of a lightly oiled 8” x 8” baking dish. Sprinkle pecans evenly over surface and set aside.
When the dough is ready, roll out the dough (between 2 sheets of parchment) into a rectangle, about 1/8-inch thick. Brush with melted vegan butter and sprinkle with coconut sugar to cover the surface of the dough (you may not need the entire ½ cup). Sprinkle lightly with cinnamon.
From the long side of the rectangle closest to you, tightly roll the dough (jelly-roll style) and lay the roll seam-side down. Using a sharp knife, cut the dough into 1.5 – 2 inch sections and arrange cut-side up on top of the glaze in the prepared pan. You will have 10-14 rolls (depending on how thick you cut them). Cover with plastic wrap and set on top of the oven while it pre-heats to 350o or about 10 minutes in a warm place.
Bake sticky buns for 25-30 minutes or until slightly golden brown, but still tender to the touch. Remove from oven and allow to cool for a few minutes before inverting onto a plate.
COOK’S TIP: These are best when fresh and warm but they will keep in a sealed container for a few days. I do recommend you warm leftover buns in a 250o oven before serving for the ultimate treat (although they are just fine at room temp).