Sticky Pecan Buns
These vegan sticky pecan cinnamon buns are a warm, comforting treat that’s perfect for the festive season. With soft dough, a cinnamon filling, and a generous topping of toasted pecans. They are perfect for sharing with friends and family.
Equipment:
- A mixer with a dough hook is helpful but not crucial.
- A baking pan (I use a 24cm x 24cm baking tin which fits 9 buns in perfectly)
- Rolling Pin
Ingredients:
- Soy milk is a lot creamier than other plant based milks. Be careful as some soy brands have a strong soy flavour.
- The butter I use is nuttelex buttery
Ingredients
Dough
CINNAMON MIXTURE
Pecan Caramel:
Instructions
- Warm the vegan milk. The best temperature is 36–42°. If the milk gets warmer, allow it to cool before using it. Add the warm milk, sugar and active yeast to a large bowl. Set aside until the yeast activates and bubbles. It should look foamy.
- In a microwave safe bowl or in a saucepan on the stove top, melt the vegan butter and pour it into the milk/yeast mixture (make sure its not boiling or it will kill the yeast).
- Add the flour to the bowl. Mix with a dough hook on a mixer, hands or a wooden spoon for 5 minutes until the dough combines into a nice ball. If mixing by hand, knead the dough until smooth on a floured surface.
- Place the dough back into the bowl and cover with a tea towel or cling wrap. Make sure the bowl is sealed well. Rest in a warm place for 2 hours. Once the dough is rested it should have almost doubled in size.
- Whilst the dough is rising, add all of the caramel ingredients into a saucepan and heat the caramel until the mixture darkens in colour and the sugar is fully dissolved.
- Roughly chop the roasted/toasted pecans and add to the caramel. Remove from the heat and mix until fully combined. (if the pecans are natural you can lightly dry roast them in a pan first)
Pour the pecan caramel into the baking tray (I use 24cm x 24cm) and put to the side.
- Sprinkle flour onto your work surface and roll the dough with a dusted rolling pin until it’s an even 1 centimetre thick. Try to keep the dough in rectangle shape.
- Spread the vegan butter, sugar and cinnamon evenly onto the dough, making sure you reach all of the edges.
- Roll the dough tightly forming a cylinder. Pinch your edges tightly and roll them underneath. Cut 9 thick buns. Use floss or a shredded knife to get clean edges and try not to flatten the buns. Lay the buns on the pecan caramel. Make sure the buns are 2 centimetres apart as they will rise.
Lay plastic wrap or a tea towel over the sticky pecan buns and let them rest for 45 minutes. They should now be close to touching the other buns and have almost doubled in size.
- Pre heat the oven to 180°. Take off the tea towel or plastic wrap and bake the buns for 25–30 minutes or until golden brown on top.
- Remove from the oven and let the buns cool in the tray.
- Once the tray is cool enough to touch get a bigger plate, or tray to flip the buns onto. Be careful as the caramel may drip (I used a large platter with raised edges). Add the serving tray on top of the pecan buns and flip the tray over. Tap the top of remove the baking tray exposing the sticky pecan buns.
- Enjoy warm straight away for the best result. Or eat later (warm up again in the microwave for 10 seconds)
- These buns will keep for 3 days in an airtight container in a cool place.
vegan, pecan buns, cinnamon buns, cinnamon rolls, vegan recipe, christmas recipes
Hello, yes you can 🙂
can I replace de coconut cream with vegan heavy cream?