Description
Buttery, fluffy dough swirled with cinnamon sugar. Baked with pecans, and a sticky maple caramel sauce.
Ingredients
Units
Scale
- 310 ml lukewarm oat milk
- 7 g fast action dried yeast
- 40 g granulated sugar
- 74 g salted vegan butter (melted)
- 565 g all purpose flour
- 1/2 tsp salt
- 1 tsp flax meal
Filling
- 140 g light brown sugar
- 45 g salted vegan butter (melted)
- 1 tbsp ground cinnamon
Maple Caramel
- 113 g salted vegan butter
- 200 g light brown sugar
- 1/2 cup maple syrup
- 1 1/2 cups pecans (1 cup whole, 1/2 cup chopped )
Instructions
- Dough: Combine lukewarm oat milk with yeast. Set aside until foamy. In a small bowl mix melted vegan butter with flaxmeal. In a large bowl whisk together the all-purpose flour, granulated sugar and salt. Combine the foamy oat milk with the cooled melted butter mixture. Pour over the dry ingredients. With a spatula, give everything a mix together. Once it forms into a dough, transfer it onto a clean workspace dusted with a little flour. Knead the dough for 5-10 minutes or until it no longer sticks to clean dry hands. Grease a large clean bowl with vegan butter. Shape the dough into a ball, place it in the centre, grease the tops of the dough with a little more butter and then cover it with a tea towel. Set aside in a draft-free zone for around 45 minutes or until doubled in size.
- Maple caramel + pecans: Line a 9×13 inch baking pan with parchment paper. Add in the whole and chopped pecans. Add maple syrup, light brown sugar and vegan salted butter to a medium saucepan. Heat over medium heat, and mix until all the butter has melted. Bring to a simmer and simmer for 2-3 minutes. Carefully pour the hot maple caramel over the pecans. With a spatula carefully try and evenly spread out the caramel.
- Filling: In a small bowl combine light brown sugar and ground cinnamon. Transfer the dough to a lightly floured surface. Roll into a 12×18-inch rectangle. Brush all the melted vegan butter all over the rectangle. Sprinkle over all the cinnamon sugar. Roll into an 18-inch log. Cut into 12 rolls using dental floss. Cover the rolls with the tea towel and set aside until doubled in size – around 45 minutes.
- Final touches: Pre-heat oven to 200°C/390°F. Bake the sticky buns for 25-30 minutes. Allow the sticky buns to cool in the pan for around 5 minutes. Place a large dish or a baking sheet over the sticky buns. Lift the pan with the sticky buns and carefully flip them into the large dish. Peel off the parchment paper, and serve warm! Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Cuisine: American