A wonderful favorite for us at holiday-time. Always a delight cooked fresh Christmas morning!
- approximately 4 1/2 – 5 c organic all-purpose white (or bread) flour
- 1 pkg dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 c warm water
- 3 tbs melted earth balance butter
- 1 1/2 tsp ground cinnamon
- 2 Tbs white sugar
- 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)
- Dissolve dry yeast in the warm water with salt, 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 knead 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.)
- Let the dough rest in a bowl, on the counter, while you prepare the topping.
- Make the topping by putting sugar butter and water in a saucepan over moderate heat.
- When butter melts, bring to a boil and boil for 5 minutes, stirring frequently; reduce heat slightly if syrup boils up too high.
- Pour into a 9×13 inch pan or 10 inch round cake pan or baking dish.
- Sprinkle nuts evenly over syrup. It will begin to firm up.
- Roll the dough out to a 9×14 rectangle on a lightly floured surface.
- Melt the butter in a small bowl. Add the sugar and cinnamon and combine.
- Spread the mixture evenly over the dough (I usually use a small brush).
- Starting from one long side, roll the dough up like a jellyroll, pinching to seal the outside edge.
- Cut into 12-16 slices and arrange evenly in the pan over the topping. Do not worry about spaces.
- Place the pan in a warm place and allow the dough to rise until doubled in volume (40-60 minutes).
- Pre-heat oven to 350° F.
- Bake about 30 minutes until buns are medium brown.
- Let stand 3-5 minutes*, then invert onto a platter or sheet of foil.
- * Don’t let them sit too long as the topping will start to harden as it cools!
- These freeze and reheat well.
Keywords: sweet, sticky buns, cinnamon, vegan dessert, vegan, holiday treat
This Post Has 8 Comments
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?
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 🙂
is there a way to get a printable version? thanks!
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!
Um, I just drooled all over my keyboard! Yum!!
Hi! Thanks for checking out the site – yeah those cinnamon buns are something else. 🙂
These look DELICIOUS!! I wish I had one right now with my afternoon coffee!!
Thanks Ceara! You must try them – they are delicious with afternoon coffee (speaking from experience). 🙂