Vegan Pecan Cinnamon Sticky Buns

Soft, fluffy cinnamon rolls baked over a rich pecan caramel topping that becomes glossy and sticky when flipped.

Yield

12 sticky buns

Total Time

About 3 hours (including rising)

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Ingredients

Dough

• 3 3/4 cups (470g) all-purpose flour

• 1 packet (2 1/4 tsp) instant yeast

• 1/4 cup (50g) granulated sugar

• 1 tsp salt

• 1 cup (240ml) warm unsweetened plant milk (about 105–110°F / 40–43°C)

• 1/4 cup (60g) vegan butter, melted

• 1/4 cup (60g) unsweetened plant yogurt (or applesauce)

• 1 tsp vanilla extract

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Cinnamon Filling

• 1/2 cup (110g) vegan butter, softened

• 3/4 cup (150g) brown sugar

• 1 1/2 tbsp ground cinnamon

• 1/4 tsp salt

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Pecan Caramel Topping

• 1/2 cup (110g) vegan butter

• 3/4 cup (165g) brown sugar

• 1/4 cup (60ml) maple syrup

• 2 tbsp unsweetened plant milk

• 1 tsp vanilla extract

• 1 1/2 cups (150g) pecan halves

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Equipment

• 9×13 inch baking dish

• Mixing bowls

• Rolling pin

• Saucepan

• Stand mixer (optional but helpful)

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Instructions

Step 1: Make the Dough

1. In a large bowl, combine flour, yeast, sugar, and salt.

2. In a separate bowl, mix warm plant milk, melted vegan butter, yogurt (or applesauce), and vanilla.

3. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.

4. Knead 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic.

Texture cue: Dough should be soft and slightly tacky but not sticky. Add 1 tbsp flour at a time only if too sticky.

5. Place in a lightly oiled bowl, cover, and let rise in a warm place for 60–90 minutes until doubled.

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Step 2: Make the Pecan Caramel

1. In a saucepan over medium heat, melt vegan butter.

2. Stir in brown sugar, maple syrup, and plant milk.

3. Cook 2–3 minutes until slightly thickened and glossy.

4. Remove from heat and stir in vanilla.

5. Pour into greased 9×13 pan.

6. Sprinkle pecans evenly over the caramel.

Set aside.

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Step 3: Make the Cinnamon Filling

Mix softened vegan butter, brown sugar, cinnamon, and salt into a spreadable paste.

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Step 4: Roll and Fill

1. Punch down risen dough.

2. Roll into a 16 x 12 inch rectangle (about 1/4 inch thick).

3. Spread cinnamon filling evenly to edges.

4. Roll tightly from the long side into a log.

5. Slice into 12 equal rolls using a sharp knife or dental floss.

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Step 5: Second Rise

Place rolls cut-side down over the pecan caramel in the pan.
Cover and let rise 30–45 minutes until puffy.

They should be touching and slightly expanded.

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Step 6: Bake

Preheat oven to 350°F (175°C).

Bake 28–35 minutes until golden brown and cooked through.

If browning too quickly, tent loosely with foil after 20 minutes.

Internal temp should be around 190°F (88°C).

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Step 7: Flip

Let cool 5–10 minutes only.
Place a large tray or sheet pan over baking dish and carefully invert.

Important: Do not wait too long or caramel may harden and stick.

Spoon extra caramel from pan over buns.

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Texture and Flavor Notes

• Soft, pillowy interior

• Gooey cinnamon layers

• Sticky, buttery maple pecan topping

• Slight caramel chew at the edges

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Troubleshooting

Dense buns:

• Dough may not have risen fully.

• Yeast may have been inactive.

• Too much flour added.

Caramel too runny:

• Cook it 1–2 minutes longer before pouring.

Caramel too hard:

• Too much sugar reduction or overbaked.

• Warm pan slightly to loosen.

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Make Ahead Options

Overnight Method:
After placing rolls in pan, cover tightly and refrigerate up to 12 hours.
Bring to room temperature 45–60 minutes before baking.

Freezer:
Freeze baked (unflipped) buns. Reheat, then invert.

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Optional Add-Ons

• Add 1/2 tsp cardamom to filling for depth.

• Add orange zest to caramel.

• Add chopped toasted pecans inside filling as well.