Ingredients:
For the Dough:
- 540 grams (4 1/4 cups) of bread flour or all-purpose flour, plus extra for dusting
- 8 grams (1 packet) of instant yeast
- 100 grams (1/2 cup) of granulated sugar or coconut sugar
- 1/4 teaspoon of sea salt
- 270 milliliters (1 1/4 cups) of unsweetened, dairy-free milk, warmed
- 87 grams (1/3 cup) of dairy-free yogurt, at room temperature
- 1 teaspoon of vanilla extract
- 57 grams (1/4 cup) of room temperature salted vegan butter
For the Pecan Topping:
- 113 grams (1/2 cup) of vegan butter
- 150 grams (1/2 cup) of coconut sugar or organic brown sugar
- 60 milliliters (1/4 cup) of maple syrup
- 225 grams (2 cups) of chopped pecan halves and pieces
- 1 teaspoon of vanilla extract
For the Filling:
- 82 grams (1/3 cup) of room-temperature vegan butter or coconut oil
- 1 tablespoon of ground cinnamon
- 200 grams (1 cup) of brown sugar
Instructions:
- Preparation:
- Begin by measuring all the dough ingredients. Grease a large mixing bowl for the first rise of your dough and prepare a 9×13 inch baking dish with greased parchment paper. Keep these aside.
- Dough Assembly:
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, salt, and yeast. Stir these dry ingredients together.
- Pour in the warmed dairy-free milk and add the dairy-free yogurt, then mix using a stand mixer with a dough hook on a medium setting until the dough starts to form.
- Introduce the vegan butter to the dough and increase the speed to high, kneading for 7-10 minutes until the dough is smooth and elastic. If your mixer moves around, stabilize it, or you can knead the dough manually on a floured surface if you prefer.
- First Rise:
- Place the kneaded dough into the greased bowl and cover it with a clean dish towel. Allow the dough to rise in a warm environment (ideally around 85°F) until it doubles in size, which could take 30-60 minutes.
- Prepare the Filling:
- While the dough is rising, prepare the filling by mixing the cinnamon and coconut sugar in a small bowl. Set this aside.
- Pecan Topping:
- As the dough rises, start on the pecan topping. In a saucepan, melt the vegan butter with sugar over medium heat until the sugar dissolves, approximately 3 minutes. Be careful not to let the sugar burn.
- Remove from the heat and whisk in the maple syrup and vanilla, then fold in the pecan pieces. Spread this mixture into the bottom of your prepared baking dish.
- Shape the Sticky Buns:
- After the dough has doubled, flour a clean surface and roll out the dough to a 12×18 inch rectangle.
- Evenly spread the prepared filling of melted vegan butter, brown sugar, and cinnamon across the dough, reaching all edges.
- On the longer side of the rectangle, mark at every 1.5-inch interval for cutting. Slice into strips using a pizza cutter or large knife.
- Roll each strip tightly into a spiral and arrange them over the pecan topping in the baking dish.
- Second Rise:
- Cover the shaped buns and let them rest. Meanwhile, preheat your oven to 350°F (175°C).
- Baking:
- Once the rolls have risen again and doubled in size, bake them for 35-38 minutes, or until they turn a light golden brown on top.
- Finishing Touches:
- Let the sticky buns cool for 10-15 minutes in the dish. Then, place a piece of parchment paper over the buns, top with a cooling rack, and carefully flip everything over so the buns are now on the cooling rack. Gently remove the baking dish and peel away the parchment to serve the buns with the pecan topping now beautifully presented on top.
- Serve and Store:
- Enjoy your sticky buns warm. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Enjoy your homemade sticky buns with a delightful pecan topping!
