These vegan sticky pecan buns are a perfect blend of soft, fluffy dough swirled with a cinnamon sugar filling and topped with caramelized pecans. The combination of salty-sweet pecan caramel and rich cinnamon filling makes these buns utterly irresistible. Plus, they’re completely dairy-free and egg-free, making them a great option for anyone following a plant-based diet. Whether you serve them warm for breakfast or dessert, these buns are sure to have everyone coming back for more!
Why You’ll Love This Recipe: You’ll love these buns for their gooey texture and delightful combination of cinnamon and caramel flavors. The caramelized pecans on top add a crunchy contrast to the soft, pillowy dough, and the cinnamon filling brings warmth and sweetness to every bite. The best part? They’re completely vegan, so no eggs or dairy are needed to create this indulgent treat. Perfect for brunch, special occasions, or as a sweet snack.
Perfect Occasion: These sticky pecan buns are perfect for weekend brunches, holiday breakfasts, or as a dessert to share with family and friends. They’re especially great for celebrations like Thanksgiving, Christmas, or Easter when you want something festive and comforting. Serve them warm for the ultimate gooey experience, or enjoy them at room temperature with a cup of coffee or tea.
Decoration Tips: For a beautiful presentation, drizzle a little extra maple syrup over the buns once they’re flipped out of the pan to enhance the caramel glaze. You can also sprinkle a pinch of flaky sea salt on top for added flavor contrast. Serve the buns on a rustic wooden board or decorative platter to showcase their golden, gooey goodness. Add a few whole pecans on the side for an elegant touch.
Ingredients for the Dough:
- 1 cup (236ml) vegan buttermilk (soy milk + 1 tbsp apple cider vinegar)
- 75g (2.65 oz) vegan butter (block-style), melted
- 1 teaspoon vanilla extract
- 460g (3 ⅔ cups) all-purpose flour
- 60g (⅓ cup) granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon sea salt
For the Pecan Caramel Topping:
- 100g (3.53 oz) vegan butter (block-style)
- 200g (1 cup) brown sugar
- 60ml (¼ cup) pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 150g (1 ½ cups) pecans
For the Filling:
- 60g (7 ½ tbsp) vegan butter (block-style), softened
- 60g (⅓ cup) brown sugar
- 2 teaspoons ground cinnamon
Instructions:
Step 1: Preparation
- Make the vegan buttermilk by mixing soy milk with apple cider vinegar. Let it sit for a few minutes to thicken.
- Melt the vegan butter for the dough gently in a saucepan or microwave, but don’t overheat it.
- Lightly grease an 8×8-inch cake pan with oil or vegan butter and set it aside.
Step 2: Make the Dough
- In a mixing bowl, combine the melted butter, vanilla extract, and vegan buttermilk.
- In a separate large bowl, whisk together the flour, sugar, yeast, and sea salt.
- Pour the wet ingredients into the dry ingredients and mix until the dough forms a shaggy texture.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic. The dough may start sticky, but avoid adding too much extra flour. It will come together as you knead.
Step 3: First Proof
- Lightly grease a clean bowl with oil. Place the dough ball in the bowl, cover with plastic wrap, and let it proof in a warm spot for 1-2 hours, or until doubled in size.
Step 4: Prepare the Topping
- While the dough proofs, prepare the pecan caramel topping. Melt the butter, brown sugar, maple syrup, vanilla extract, and sea salt together in a saucepan over medium heat. Stir until everything is melted and smooth.
- Pour the caramel mixture into the base of the prepared cake pan and spread it evenly. Sprinkle the pecans over the top and set the pan aside to cool.
Step 5: Prepare the Filling
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a smooth paste. Set aside.
Step 6: Roll and Fill the Dough
- Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface into a large rectangle (about 12″x14″).
- Spread the cinnamon filling evenly over the dough, going all the way to the edges.
- Roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to cut the log into 9 even pieces.
Step 7: Second Proof
- Place the rolls on top of the pecan caramel mixture in the cake pan. Cover and let them proof for another 1-2 hours, or until doubled in size. If you prefer, you can refrigerate the buns at this stage and bake them the next day.
Step 8: Bake
- Preheat your oven to 175°C (347°F).
- Bake the buns for 28-30 minutes, or until the tops are golden brown.
Step 9: Flip and Serve
- Let the buns cool slightly for 15 minutes. Carefully run a knife around the edges of the pan.
- Place a large plate or baking tray over the cake pan, then carefully flip the pan over. The buns should release easily, and the caramel sauce will cover the buns.
Step 10: Serve
- Serve the buns warm for the best gooey texture, or let them cool to room temperature. They can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
Enjoy!
