The World’s Easiest Sticky Buns

Vegan Sticky Buns! 9 ingredients, 1 rise and SO ridiculously sticky delicious

The sticky bun. So elusive. So majestic. So, sticky.

How do you make them? Is there a glaze? Is there a complicated technique? Is it wizardry?

Just a few of the thoughts I had before attempting these beauties. However, I’m elated to report that if you can master my World’s Easiest Cinnamon Rolls (and you totally can), you can master the World’s Easiest Vegan Sticky Buns, too!

AMAZING Vegan Sticky Buns! So simple, 9 ingredients and INSANELY sticky delicious! #vegan

It all starts with a simple dough that rises in 1 hour.

To keep things a little on the healthier side, I went with a 2:1  mix of unbleached all purpose and whole wheat pastry flour for slightly-hearty-but-still-decadent roll.

You could also go entirely all purpose for true bakery style, all whole wheat pastry for a healthier roll, or some other combination that I haven’t thought of! I suspect part spelt flour would work swimmingly.

Easy Sticky Buns! Vegan, 9 ingredients and SO delicious!

So how are these simple? I’m glad you asked.

9 ingredients (pecans being the 9th and optional ingredient)
One true rise = less waiting
Fool-proof methods
No fancy techniques or equipment involved

See? You can totally do this. Believe it.

9 ingredient Vegan Sticky Buns! So simple, fast and INSANELY sticky delicious

If you’re wondering how these sticky buns get their ooey gooey glaze, it’s simple:

From a simple brown sugar, vegan butter mixture that you spread in the bottom of the baking dish.

Then you add pecans and your unbaked rolls and bake until fluffy and golden brown. Wait a few minutes, invert the pan, and voila! You have bakery-worthy sticky buns that will mystify your friends and family as to how you made them. Go you.

Easy Vegan Sticky Buns! 9 ingredients, loaded with a sticky glaze and perfect for lazy weekend morningsEasy Vegan Sticky Buns! Doused in a sticky glaze with pecans and SO perfect for lazy weekend mornings

So what do these studs taste like? Amazing. They’re

Perfectly spiced
Loaded with pecans
And better with each bite

Vegan Sticky Buns with a Pecan-Brown Sugar Glaze | 9 ingredients, 1 rise and SO delicious!

I could hardly stand taking photos of these rolls. Look at them! I wanted to inhale the whole batch and forgo photographs altogether. But I managed to hold off 30 minutes for pictures before I delighted in one from the center of the batch.

If you’ve ever eaten a cinnamon roll or sticky bun, you know it’s kind of like unwrapping a treasure. You start from the outside and work your way in until you get to that last, sticky center bite that undoubtably has the most sugar and butter.

Savor that bite friends. Savor it like it’s never going to happen again. Then repeat! These rolls are simply amazing and so easy to make. DO IT.

SIMPLE Vegan Sticky Buns! So delicious, sticky and simple. Just 9 ingredients total!SUPER simple vegan sticky buns! Loaded with a brown sugar-pecan glaze, 9 ingredients total and SO sticky delicious

If you give these a go, let me know how you liked them! And be sure to snap a photo and tag it #minimalistbaker on Instagram. It makes my day when I see you guys making and enjoying our recipes. Cheers!

Vegan Pecan Sticky Buns! 9 ingredients, 1 rise and SO sticky delicious | perfect for lazy weekend mornings! #vegan

4.9 from 30 reviews
The World's Easiest Sticky Buns
Prep time
Cook time
Total time
Easy, fool-proof sticky buns for the novice baker. 9 basic ingredients, no complicated methods, just straight-forward ooey gooey sticky buns. And they're vegan!
Recipe type: Dessert
Cuisine: Vegan
Serves: 10
  • 1 cup Unsweetened Original Almond Breeze almond milk
  • 3 Tbsp vegan butter
  • 1 packet rapid rise (instant) yeast (~ 2 1/4 tsp)
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 2.5 - 3 cups unbleached all purpose flour (I mixed all purpose and whole wheat pastry 2:1)
  • 1/4 cup vegan butter, melted
  • 1/2 cup brown sugar OR granulated sugar
  • 1/2 Tbsp cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup vegan butter
  • 1/2 cup pecans, chopped
  1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
  3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
  4. While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish. Top with pecans and set aside.
  5. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 1/4 cup melted vegan butter and top with 1/2 cup brown sugar (or granulated sugar) and 1/2 - 1Tbsp cinnamon.
  6. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees.
  7. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert and then serve immediately.
*Adapted from my World's Easiest Vegan Cinnamon Rolls
*Also adapted from Ina Garten
Nutrition Information
Serving size: 1 roll Calories: 358 Fat: 20 g Saturated fat: 5 g Carbohydrates: 40 g Sugar: 15 g Sodium: 251 mg Fiber: 1.7 g Protein: 4 g

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danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. says

    I honestly cannot deal with these. They are doing things to my heart right now. I’d never had a sticky bun before going vegan, and then of course as soon as I did, I started seeing them at brunches and bake sales and EVERYWHERE and I had to politely decline. I’m so ridiculously excited to make these (pecans are everything), especially since I already have all the ingredients :)

    • Dana Shultz says

      Cinnamon rolls are tricky when made gluten free, but I’m sure it’s possible. I haven’t tried any variations of this recipe yet, so I’d hate to offer advice I’m not sure of. Sorry I couldn’t be of more help!

      • Tabatha says

        I just wanted to let you know that I just made these gluten free and they are AMAZING! The best gluten free sticky buns buns I’ve had in over 8 years since going gluten free. I used a combination of C4C flour and coconut flour (half of each) and while they we a bit difficult to roll (a bit crumbly) they turned out wonderfully. They are light and decadent unlike every other bun I’ve had that have been dense, heavy and dry.

  2. Valerie says

    ummmm…how *excellent* would they be with my coffee right now…..Will definitely be making these…thanks for sharing….would like to ADD dk. raisins though…umm..what is the quantity you would add?? Thanks and cheers, Valerie :)

  3. Justin says

    Do you think there’s any way I could leave these over night…like preparing the dough then in the morning baking them? I’m having a brunch party tomorrow and this is the perfect recipe for my vegan friends…I just don’t want to have to wake up at 6am for them haha

    • Dana Shultz says

      Yes, I think so! I would make them up to the step where you start preheating the oven for baking. At night, cover them with plastic wrap and refrigerate. In the morning, set them out to get to room temp. Then set them on top of the oven, preheat oven, and bake until golden brown and fluffy. Hope that helps!

    • says

      Hey! I know this is kind of off topic but I was wondering if you knew where I
      could find a captcha plugin for my comment form?
      I’m using the same blog platform as yours and I’m having
      difficulty finding one? Thanks a lot!

  4. Sunny says

    I use spelt for so much of my baking. It is still a whole grain, but had the spongy softness as all purpose

  5. Greg says

    I would like to make these. sticky buns. I don’t have almond milk or vegan butter in the fridge, and am not inclined to purchase them. Can I just use dairy milk and unsalted dairy butter? If not, what are the appropriate substitutes? Thanks.

  6. says

    Ahh, this is like warm, gooey vegan heaven right here! These rolls look so incredibly sticky and delicious. I can’t even begin to tell you how much I love the setting in these photos. So rustic and beautiful.
    And I can totally relate to that amazing experience which is the center of a cinnamon roll. Nothing quite like it, I think.

  7. says

    For 5! decades I have wished for, kept my eye out for, but feared fining a sticky bun recipe that would rival the sticky buns we Summer Training Camp (Camp Carroll) ice skaters in Hershey Pennsylvania enjoyed at 10:30 twice a week. Nominated skaters in our tiny dresses would leave the rink with our ice skates and guards on blades, walk around the Hershey Bears training rink to the adjacent magical bakery. We would return to the cool rink with boxes of the STICKIEST warm buns and rejoice at lifting out the buns that would drool very sticky sweetness a length of 3-5 inches. Some of the sticky would be crusted, some drooling. Never have I found sticky that would drool. I’m not a cook/baker, but I imagined that that super sticky, crusty when cooled, drooling when hot quality required some magic or corn syrup.
    Now that we are nutritarian/vegan/whole food plant- based eaters, I am determined to find a least harmful recipe for holidays.
    So could you advise??
    * Is there a way to get the sticky I describe? Least harmful way? Is corn syrup necessary?
    *If I cut the salt in ½ would that ruin your recipe?
    *Which whole or nearly whole flour would work best? WW, Spelt, Einkorn? or best combination?
    *Could we reduce the sugar in the dough or rolled part using Stevia or Erythritol? And save the sugar for the sticky (I plan to use lots of it!) poured on pan bottom?

    We have loved your recipes. Thanks!

  8. says

    Oh these look good!!! So nice to have a delicious recipe for cinnamon buns without eggs… thank you for what you do, your recipe’s are just AMAZING!!

  9. Sofia says

    Do you think it would still be good if I replace vegan butter for coconut oil? I cant find vegan butter anywhere down here in a tiny town in Mexico. Thanks!

  10. Laura Jones says

    I had,to resort to using all whole wheat pastry flour, and it didn’t rise much, so they didn’t fluff up much in the oven, but that’s my fault. Also, note to others, or I could be the only one… don’t use a spring form pan! It leaked and smoked out of the oven the whole time, haha. Oops still delicious all the same

  11. Justine says

    I just made these! With apples and dates added to the filling mixture to make it like a delicious scroll. The buns themselves I made vegan and used olive oil instead of the vegan butter (which to be honest I’m a little bit dubious about…) but totally caved and used the cow stuff on the glaze. I probably did about two thirds stoneground wholemeal spelt flour and one third all purpose wheat flour. Super fluffy and soft. Sinfully delicious!

    Next time I’m thinking of some kind of dreamy glaze made with coconut milk to make them more like the apple walnut scrolls I used to buy on the way home from school…

  12. Carole Powell says

    I made these buns just this afternoon. You are so right, they are easy – and SO delicious. The buns are so light and fluffy. For my taste, next time I will use slightly less sugar and slightly more cinnamon but thank you so, so much for sharing this.

  13. Amanda D says

    Wow I just made these and they are the real deal!! Thanks so much for another wonderful recipe that I’ll be making again and again!

  14. Jennifer says

    I made these last night. Easy! My two daughters and husband LOVED them. In fact, my oldest daughter sent a photo of her serving on a group text to her friends with the caption “I am eating heaven!” People who think vegans eat grass and woodchips will be blown away with this recipe!

  15. says

    Woooooow! These look so good, would it be possible to use oat milk instead of almond milk – purely for the reason that that’s all I have in the house and want to make these buns stat!!?


  16. lou says

    Hmmm not sure if I made one step wrong but mine didn’t rise, they were very dry and hard like a rock hahaha. Maybe did something wrong with the yeast and I used whole wheat flour. So sad! Anyway I will have to keep trying :)

    • Dana Shultz says

      I’d say the whole wheat flour instead of PASTRY flour did some of it, but mostly the yeast sounds like it was either bad or it got killed/never activated.

  17. Tracy says

    Thanks for recipe – am in process of making now and waiting for dough to rise…. only hiccup so far was step 1 – was wondering what 3 tbsp of earth balance was – kept going back to ingredients and thinking ???? – Finally found it on your other recipe that it was the butter!

  18. Kayleigh says

    Made the dough for these bad boys to bake this morning, didn’t have pecans so I used almonds instead. They are soooooo yummy! I think the fact that cinnamon helps to balance blood sugar totally justifies eating two for breakfast.

  19. Dawn Lucas says

    Thank you so much for this recipe. I have saved many of your recipes and drool over your pics. Might be one of the first of yours I’ve actually made. (although I think I have made others just can’t think of which ones) But made these today, looked great, tasted even better. Thank you again.

  20. Alda says

    Hey, thank you so much for this recipe. I’ve made these twice now and they’ve always been gobbled up within a few hours, they’re absolutely delicious!!

    One question, I can never quite get the gooey stuff on top to stick quite right to the buns. Not that I mind, because scraping it up and messing it all up in my hands (or even eating it on its own, oh dear) is great, but my mum and I are hosting this year’s xmas party and I so want to make these, and have them look good! Any tips?

    PS I used coconut oil when I made them and it was heavenly! :D

    • Dana Shultz says

      Hmm, maybe you need to add a little more butter if you can – that’s what melts it in and helps it stick!

  21. Debbie says

    My husband made these sticky buns….and all I can say is that they are AMAZING and oh so YUMMY!! We could hardly wait to try them then proceeded to eat two each! Thank you for the most awesome and easy (according to my husband) sticky buns!!!

  22. Dallas says

    I just made this in place of a birthday cake!! You are a genius, it was so fantastic. And this is after failing to make pizza dough last night. Great clear directions!

  23. suz says

    vegan sticky buns…. could life get any better? thanks for somehow managing to always make it better when i thought it was there already. Dana Angel status :D

  24. suz says

    vegan sticky buns…. could life get any better? thanks for somehow managing to always make it better when i thought it was there already. Dana now has Angel status :D

  25. Caryn says

    My cough is rising as I type. So excited to eat! One question as I look ahead, after making dough rectangular shaped, do I start rolling up from short end or long end?

  26. Milani says

    Made these twice in a week! The second time, I substituted cinnamon for raw cacao powder, and they came out just as delicious. Thank you Dana for a great recipe! For those of you thinking about making the buns, go for it!

  27. heather says

    These look amazing! I’m planning to make them for my family at Christmas! I have a question for you because I’m not much of a baker, but I am trying! Ok, I found “fast rising yeast” in the little packets but didn’t find “rapid rising yeast”…are these the same or do I need to be sure to use “rapid”?

    Thank you so much! I can’t wait to try!!!

  28. says

    Could I let the dough rise overnight? Ideally, I’d like to make the rolls Christmas eve – then bake on Christmas morning.

    Would that work?

    Cannot wait to try! Might add some molasses for a savory flare :).

  29. erin says

    can i substitute soy milk for almond milk? and if yes would it be better if the soy milk was unsweetened? these look fab :)

    • says

      As far as I can tell, it’s a vegan margarine substitute. I use Nuttelex here in Australia wherever EB is specified and it’s always served me well. Mostly, I wouldn’t go trying to use an oil as a sub for EB, except in certain circumstances coconut oil – but I can’t stand that stuff anyway so it doesn’t often make it into my cooking.

  30. Monika P. says

    After wanting to make these for weeks, I finally made them this morning. Soooo yummy! The dough is beautiful to work with, and rolled out perfectly…a joy to work with! This is only my second time making cinnamon rolls (the first time was another vegan recipe), and they are truly very easy to make from scratch….who knew! I didn’t roll mine tight enough, so a few of the rolls puffed out abit, but no big deal, still edible and yummy. But next time, making a note to roll tight! For personal preference only, I would add a touch more sugar to the dough, add more cinnamon to the filling (I love lots of cinnamon), and maybe try making it with coconut oil instead of EB (just not a big fan of “fake” stuff). The final product is light and airy, and it bakes up beautifully. A winning recipe, and no one will even know its vegan….unless you tell them of course. But they will be so happy eating them that they won’t even care!

  31. Dallas says

    I tried making this recipe the night before and left it in the fridge. The following morning, I took them out and let them sit for a good twenty minutes on top of the oven before putting them in. Cooked them for 26 minutes and they turned out like rocks! I don’t know why because the dough rolled out perfectly the night before. Not sure if I would try this recipe again though I would like to… :o/

  32. Mary Bourne says

    I made these for our Christmas Brunch and everyone went crazy they were so delicious. So… I am making them for Mother’s Day Brunch! I did make it night before and baked in the morning and they were perfect. Thanks so much for this very wonderful, easy recipe.

  33. Kate says

    I am soooo excited to try these! I am however located in South Africa and I have never seen vegan butter available anywhere… would I be able to just use normal butter or substitute the vegan butter for cocnut oil?

  34. Kevin says

    Will it work to do the prep the night before then cook them in the morning? We want to try these but don’t want to wait till 2 hours after we wake up to eat them!

  35. Erin says

    These aren’t exactly vegan since regular sugar is not vegan because it is processed through animal bone and both it and brown sugar often have in them or been processed by parts that come from an animal and strict vegans use nothing that contains or has been processed with any part of an animal

  36. Amal says

    Just made these! They are suchhhh a HIT! I can eat all 10 servings. Omg. I really can’t imagine it tasting any better than this. The dough is so soft and delicious. I’m only paranoid about all the vegan butter in it. Next time I’m gonna cut down on butter and see how it turns out. This is definitely a go-to recipe that would impress guests. Just amazing. Thanks, Dana!

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