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Cinnamon Sticky Buns: A Special Vegan Baking Treat

Vegan baking presented a challenge, at first.

I have been making cinnamon sticky buns every Christmas morning for as long as I can remember. When we transitioned to a fully vegan diet, it required some tweaking, but there was no loss of taste. Believe me, they disappear just as quickly as ever. This recipe for vegan sticky buns is actually quite simple. For the dough, you can start with a basic 1 lb loaf of bread dough, commercially prepared or even a bag of plain, uncooked pizza dough in a pinch.

Fresh dough or store-bought, your choice

However, I make my bread from scratch because I’ve made bread for years and find it to be easier to make organic bread than find it as dough. For those who want to make the bread from scratch, use your own basic white/French bread recipe or the one included in the full recipe below.

Delicious cinnamon vegan sticky buns

Delicious, warm and ready to eat. Don’t wait, they’ll be gone fast!

 

I like these fresh and hot on Christmas morning and I never want to be fussing in the kitchen when there are presents to open and coffee to enjoy. So, what I do is to make them a day ahead and freeze them as soon as they are assembled, covered tightly with foil. Before going to bed, I set them out on the counter and they thaw and rise over night. Then, in the morning, I take off the foil and pop them in the heated oven. That cinnamon baking smell and brewing coffee…Mmmm!

Vegan sticky buns are a yummy sweet treat!

These are foolproof and the sweet, sticky result will not disappoint. Give them a try next time you want to make a treat for family or just want to say a special “Good Morning” to the people you love.

We would love to hear how they work out for you, so please leave us a comment!

🙂

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Vegan Cinnamon Sticky Buns

  • Author: Georgia @ fullofbeans.us

Description

A wonderful favorite for us at holiday-time. Always a delight cooked fresh Christmas morning!


Ingredients

Bread Dough

  • approximately 4 1/2 – 5 c organic all purpose white (or bread) flour
  • 1 pkg dry yeast
  • 1 tsp sugar
  • 1 c warm water
  • Dissolve dry yeast in the warm water with the sugar and 1/4 cup of flour. Mix and let sit for about 15 minutes to proof (it will start to form bubbles).
  • Add 2 cups flour and combine until it is manageable to kneed on a floured surface. Working the dough, gradually add enough flour (approx 1 1/2-2 more cups) to form a soft dough that is not sticky. If you have never done this before, it should feel a little like an ear lobe.

Filling

  • 3 tbs melted earth balance butter
  • 1 1/2 tsp ground cinnamon
  • 2 Tbs white sugar

Topping

  • 1 cup brown sugar
  • 1/2 cup earth balance or other vegan butter
  • 1/4 cup water
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Make topping by putting sugar butter and water in a sauce pan over moderate heat.
  2. When butter melts, bring to a boil and boil 5 minutes, stirring frequently; reduce heat slightly if syrup boils up too high.
  3. Pour into a 9×13 inch pan or 10 inch round cake pan or baking dish.
  4. Sprinkle nuts evenly over syrup. It will begin to firm up.
  5. Roll the dough out to a 9×14 rectangle on lightly floured surface.
  6. Combine the sugar, cinnamon and butter and spread it evenly over the dough (I usually use a small brush).
  7. Starting from one long side, roll the dough up like a jellyroll, pinching to seal the outside edge.
  8. Cut into 12-16 slices and arrange evenly over topping. Do not worry about spaces.
  9. Place the pan in a warm place and allow the dough to rise until doubled in volume (40-60 minutes).
  10. Pre-heat oven to 350° F.
  11. Bake about 30 minutes until buns are medium brown.
  12. Let stand 3-5 minutes*, then invert onto a platter or sheet of foil.

Notes

  • * Don’t let them sit too long as the topping will start to harden as it cools!
  • These freeze and reheat well.

 

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 8 Comments
    1. Hi Amanda,
      thanks for bringing this to our attention – I’m sorry about that. This is a slightly older recipe and I hadn’t gone back to update it when we started using a printable recipe feature. I just updated it now. Please go check it out and thanks for trying the sticky buns!
      -Greg

  1. Hey!
    I have a question. So I tried this out and followed step by step. First when I went to put the filling on the dough, it was runny for me. Second, when I went to invert them, I realized that the syrup kind of candied. Do you have any advice on how to avoid these two things?

    1. Hi Mariah,
      Thanks for trying out the Sticky Buns. I think we may need to update the recipe with a little more detail. The filling should be runny-ish, and I usually use a brush to spread it on the dough before rolling it up. As for the topping, its important to not let it sit too long before inverting. If the topping cools too much it will do what you describe and sometime the buns won’t even release from the pan. The recipe states that you should wait five minutes before inverting – it should probably be “3-5 minutes, but no longer”
      Thanks for the comments, they help us make the recipe better and easier for people. I hope the buns were still tasty 🙂

      Peace, Georgia

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