Vegan Sticky Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">80g vegan butter, melted</li><li class="ingredients-single-item">300ml plant milk (soy or almond)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">80g vegan butter, softened</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">15g ground cinnamon</li><li class="ingredients-single-item">For the caramel topping:</li><li class="ingredients-single-item">120g vegan butter</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">80ml plant-based cream (oat or soy)</li><li class="ingredients-single-item">30ml maple syrup</li><li class="ingredients-single-item">150g pecans, roughly chopped</li><li class="ingredients-single-item">2g salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm (9-inch) round cake pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your plant milk to about 38°C (100°F) - it should feel warm to the touch but not hot. This temperature activates the yeast without killing it. Add the instant yeast and 1 tablespoon of the sugar to the milk, stir gently, and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and melted vegan butter. Using the dough hook attachment, mix on low speed until combined, then increase to medium speed and knead for about 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should pass the "window pane test" - when stretched gently between your fingers, it should be thin enough to let light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and place in a warm spot to rise for about 1-1.5 hours until doubled in size. (The slow rise develops flavor and structure in your dough, so be patient!)</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your caramel topping. In a small saucepan over medium heat, melt the vegan butter, then add the brown sugar, plant-based cream, maple syrup, and salt. Bring to a gentle simmer and cook for about 3-4 minutes until slightly thickened, stirring constantly to prevent burning. The mixture will continue to thicken as it cools. Pour the caramel into your 23cm round cake pan and sprinkle the chopped pecans evenly over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the filling, mix together the brown sugar and cinnamon in a small bowl and set aside. Once your dough has doubled in size, gently punch it down to release excess air. On a lightly floured surface, roll the dough into a rectangle approximately 40cm x 30cm (16" x 12"). The dough should be about 5mm (¼ inch) thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the softened vegan butter evenly over the entire surface of the dough, leaving a 1cm border along one long edge. Sprinkle the cinnamon sugar mixture evenly over the butter, gently pressing it into the butter with your hands to help it adhere. This creates those lovely cinnamon swirls in your finished buns.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the long edge (opposite the border you left), tightly roll the dough into a log. Pinch the seam closed with your fingers to seal it. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 3.5cm (1.5 inches) thick. The dental floss technique (sliding it under the roll and crossing it at the top) helps maintain the round shape without squishing the rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the cut rolls on top of the caramel and pecan mixture in the prepared pan, leaving a little space between each for rising. Cover the pan and let the rolls rise again for 30-45 minutes until they're puffy and have expanded to fill the gaps. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the sticky buns for 22-25 minutes until golden brown and the internal temperature reaches about 88°C (190°F). The buns should spring back when gently touched. If they're browning too quickly, loosely cover with aluminum foil for the last part of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let the buns cool in the pan for exactly 5 minutes - this is crucial! Any less and the caramel will be too runny; any more and it might harden and stick to the pan. Place a serving plate upside down over the pan and, wearing oven mitts, carefully flip the pan and plate together to invert the buns. Let the caramel drizzle down over the buns for about a minute before removing the pan. Serve warm and enjoy your gloriously sticky, perfectly vegan treats! These buns are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.</li></ol>