Vegan Pecan Sticky Buns Recipes

PECAN STICKY BUNS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

VEGAN STICKY BUNS

Steps:

• Make the paste:.
• Stir the ¼ cup of flour and 1/3 cup water together in a small pot. Place over a medium heat on the stove and cook until the mixture has thickened into a stiff paste. Remove from the heat and set aside to cool.
• Make the dough:.
• In the bowl of a stand mixer, combine the yeast and lukewarm water. Let it stand for 10 minutes until bubbly. Add the cooled paste you made earlier, the flour, sugar, salt and vegetable oil to the bowl of the stand mixer. With the dough hook attached, knead the dough in the mixer for 6 minutes on a medium speed until smooth and elastic. Pour a little bit of extra oil into the bowl and turn the dough so that the oil coats the dough. Cover with a damp cloth and set aside in a warm place until doubled in volume, about 2 hours.
• Make the topping:.
• Cream the butter and sugar together in a medium bowl. Scoop out 1/3 cup of this mixture and place into a separate bowl - to this 1/3 cup of mixture add the maple syrup and stir until smooth then stir in the walnuts.
• Dot this walnut mixture over a deep 9x13-inch baking pan and place into the oven - turn the oven on to 350 F and leave the pan in there until the mixture has melted. Remove from the oven and spread the mixture over the base of the pan so it's evenly coated.
• To the remaining butter-sugar mixture, add the cinnamon and flour. Stir together until smooth.
• Shape the rolls:.
• Roll the dough out to a 18 x 12-inch rectangle. Spread the cinnamon-butter mixture you made earlier over the surface of the dough. Starting at the short edge, roll the dough up into a log. Cut into 12 equal pieces and place cut side down into the prepared baking tray.
• Cover with a damp cloth and set aside for 30-40 minutes in a warm place until almost doubled in volume. Meanwhile, preheat the oven to 350°F.
• Uncover the rolls, bake for 25-30 minutes until golden on top. Remove from the oven and run a knife around the edges of the buns to loosen then flip out onto a baking tray whilst still hot. Let cool and then serve.