Vegan Sticky Buns

Tender cinnamon buns with a gooey caramel-pecan topping.
vegan pecan sticky buns

Vegan Pecan Sticky Buns

Tender cinnamon buns with a gooey caramel-pecan topping.
5 from 2 votes
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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 12 sticky buns
Author: Sarah Sullivan


For the Dough

  • 1 0.25 oz packet dry active yeast
  • 1 cup unsweetened plain almond or soy milk lukewarm
  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • 1/2 cup white sugar
  • 1/3 cup vegan butter softened
  • 4 – 4 1/2 cups bread flour
  • 1/2 teaspoon salt

For the Filling

  • 1 cup brown sugar
  • 3 tablespoons cinnamon
  • cup vegan butter softened

For the Topping

  • 1 cup vegan butter melted
  • 1 cup brown sugar
  • 1 cup chopped raw pecans


  • In the bowl of a stand mixer, sprinkle yeast over lukewarm plant milk and allow to sit for 10 minutes to become foamy, or “proof.”
  • In the meantime, whisk together flaxseed meal and water and allow to thicken for 10 minutes.
  • Once yeast is foamy, add all other ingredients (starting with just 4 cups flouto the bowl of the stand mixer and mix using paddle attachment on medium speed, until all the flour is hydrated and dough starts to come together in a shaggy ball. If dough is extremely wet and sticky, incorporate more bread flour 1 tablespoon at a time until it clears the sides of the bowl when mixed with paddle attachment. (If preparing by hand, combine dry ingredients in a separate bowl first, then add to milk mixture with butter and stir to combine.)
  • Switch to dough hook attachment and let the machine knead your dough for 5-8 minutes, until it becomes smooth, springy and elastic, and completely clears the sides of the bowl. (If preparing by hand, knead for 10-12 minutes. Sprinkle work surface with flour as necessary, but try to avoid adding excessive flour as it will make the buns tougher.)
  • Pour a little bit of vegetable oil in your bowl and turn dough over to coat. Cover with a clean, damp kitchen rag and set in a warm place to rise for 60-90 minute, or until doubled in size.
  • Punch down dough and turn out onto a lightly-floured surface. Roll out into a roughly 18” x 18” rectangle. Spread softened vegan butter evenly over dough and sprinkle with brown sugar and cinnamon.
  • Roll into a log. Cut off the ends to even them out (but save the scraps!) and then slice log into 12 buns with a very sharp knife, or by using dental floss. (Loop the floss around the log and pull each end in opposite directions to cut.)
  • Combine melted butter and brown sugar in the bottom of a 9×13” pan and top with pecans. Arrange buns in pan on top of the caramel mixture. Cover and allow to rise for an additional 10-15 minutes as you preheat your oven to 350°F.
  • Bake buns in preheated oven for 30-35 minutes, until puffy and lightly browned around the edges and high points. Remove from oven and allow to cool for 5-8 minutes, then carefully invert the pan onto a tray or serving platter so that the sticky pecan caramel is on top of the buns.


This is adapted from my previous holy grail cinnamon roll recipe from before I was vegan: the “Clone of a Cinnabon” recipe from the AllRecipes website. It tastes just as wonderful as the original, and it’s completely cruelty-free!
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

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