These vegan sticky buns are vegan comfort food at its best. They’re pillowy soft, drenched in the most amazing cinnamon and maple syrup caramel, and the addition of pecans adds a wonderful crunchy texture. Plus, they’re surprisingly easy to make!
In a small bowl, mix together the active dried yeast, 10 g of sugar and 90 mL of warm non-dairy milk. Set aside for 10 minutes, for the yeast to start frothing and bubbling.
In the bowl of a stand mixer equipped with the dough hook, combine the yeast mixture, the rest of the non-dairy milk, coconut cream, coconut oil, flour, the rest of the sugar and salt.
Knead on medium-low speed for about 10 minutes until you get a smooth, elastic dough.
Place the dough into a lightly oiled bowl, cover with a kitchen towel and leave to proof in a warm place for about 1 hour 30 minutes, or until approximately doubled in size.
Mix together all filling ingredients, except the pecans. Chill it in the fridge until slightly thickened.
Scatter the pecans on top, and set aside until needed.
Once proofed, turn out the dough onto a lightly floured surface and roll it out into an approximately 14 x 22 inch rectangle.
Spread the rest of the filling on top of the rolled-out dough in an even layer, from edge to edge.
Roll up the dough so that you get a 22 inch long log.
Use a long piece of thread to cut the log into 12 approximately equal pieces (see text for photo). Transfer them into the baking tray, placing them on top of the caramel filling layer.
Lightly cover the buns with cling film/plastic wrap and proof in a warm place for about 1 hour or until doubled in size.
While the buns are proofing, adjust the oven rack to the middle position and pre-heat the oven to 355 ºF/180 ºC.
Bake the proofed buns at 355 ºF/180 ºC for 30 - 35 minutes or until golden brown on top, the filling is bubbling and an inserted toothpick comes out clean, with no unbaked, raw dough attached.
Immediately out of the oven, turn the sticky buns out of the baking tin onto the serving platter (otherwise the caramel will cool, which can cause the buns to stick).
The buns are best served still warm, and they're at their most delicious on the day they're baked. If you want to eat them the next day, re-heat them in the microwave for 15 - 20 seconds, which will return them to their original fluffy softness.