Vegan Sticky Buns
Hello & Happy Sunday!!
When it comes to brunch, I’m all about the cinnamon rolls. They seem involved, but as long as you get your hands on some fresh yeast and you don’t allow them to over rise, you can’t mess them up! I used to feel overwhelmed by them, but a few tips a tricks really make a huge difference as to how they’ll turn out. (see notes) Believe it or not, I had never made sticky buns! I questioned what they were and if I had ever even had one. So I finally caved.. and made a recipe! (took over 1 year lol)
Sticky buns are honestly just like traditional cinnamon rolls except they feature a brown sugar, butter, and pecan sauce and they are served upside down. So you simply add the sauce to the baking pan/dish, place the cinnamon rolls on top, bake and flip the dish upside down to reveal a gorgeous golden layer of pecans and brown sugar.
What’s great about this recipe? It’s my go to cinnamon roll recipe, involves standard steps, you can cut down on time with using Instant yeast instead, the filling is your basic cinnamon and sugar, but with a hint of nutmeg, it features toasted pecans to derive more flavor, you can easily do a brown butter or add bourbon for a modern spin on this classic concept, it’s perfect for any season, can easily be made in bulk, perfect for brunch and just a must try!
If you’re all about cinnamon rolls, you have to try these NEW vegan Sticky Buns!
Why this recipe is great:
Easy
Packed with toasted pecans
Notes of cinnamon and nutmeg
buttery soft
Perfect for any season
[tasty-recipe id=”63328″]
Do you recommend toasting the pecans? Do you add them to the pan when you add the glaze? Excited to try these!
Hi Heather! I would toast the pecans as outlined in the recipe. With making the glaze I just sprinkled the toasted pecans over the glaze. I think I left that part out! You can also try adding it to the glaze rater, but you’ll get more of an even dispersement if you do it by hand.