The World’s Easiest Sticky Buns

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Top down shot of a batch of our Vegan Sticky Buns recipe

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 topped with pecans

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.

Series of photos showing how to make our simple Vegan Sticky Buns

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.

Batch of Easy Vegan Sticky Buns before adding the glaze and topping

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.

Batch of our Easy Vegan Sticky Buns topped with sticky glaze and pecans

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

Perfectly spiced
Loaded with pecans
& Better with each bite

Two Vegan Sticky Buns in the foreground with the rest of the batch behind them

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.

Close up shot of a delicious homemade Vegan Sticky Bun
Simple homemade sticky buns topped with brown sugar-pecan glaze

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!

Close up shot of an incredibly delicious Vegan Pecan Sticky Bun

The World’s Easiest Sticky Buns

Easy, fool-proof sticky buns for the novice baker. 9 basic ingredients, no complicated methods, just straightforward, ooey-gooey sticky buns. And they’re vegan!
Author Minimalist Baker
Two Vegan Sticky Buns on a piece of parchment paper
4.91 from 90 votes
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 10 (buns)
Course Breakfast, Dessert
Cuisine Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3-4 Days



  • 1 cup Unsweetened Original Almond Breeze almond milk
  • 3 Tbsp vegan butter
  • 1 packet rapid-rise (instant) yeast (1 packet yields ~ 2 1/4 tsp)
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 2 1/2 – 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
  • 1/2-1 Tbsp cinnamon


  • 1/2 cup brown sugar
  • 1/2 cup vegan butter
  • 1/2 cup pecans (chopped)


  • In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  • Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
  • 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 avocado oil or other neutral 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.
  • 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 8×8 baking dish (adjust if altering batch size). Top with pecans and set aside.
  • On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with brown sugar (or granulated sugar) and cinnamon.
  • 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 8×8 dish with the glaze layer on the bottom (you should have about 10 rolls as original recipe is written // adjust if altering batch size). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees (176 C).
  • 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 is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 buns Calories: 358 Carbohydrates: 40 g Protein: 4 g Fat: 20 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 251 mg Fiber: 1.7 g Sugar: 15 g
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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelly! You might be able to double the recipe and fit it into a 9×13 dish, but we haven’t tried it. Let us know how it goes!

  1. Lorraine Blumenthal says


    Can the formed rolls be put in the refrigerator overnight, then allowed to rise in the morning before baking?

  2. Celia says

    I LOVE STICKY BUNS! but as a pastry fanatic, the dough was a bit too dense for my liking. If you have time, my only modification is in Step 3 – knead the dough until it’s silky smooth and shiny, an indicator of gluten development. I don’t have a stand mixer, so I did it by hand which took quite a while, but was absolutely worth it.

    I’ve tried full-fatty recipes with buns baked in an ocean of caramel-y goo. They tasted delicious but left everyone in a sugar coma. It actually made me miss this recipe! A bit more lean and still gives what you want – sticky, delicious, cinnamony, pillowy buns.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review and for sharing your experience, Celia! So glad you enjoy this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annette! That should work, but we wouldn’t recommend leaving them in the refrigerator for more than 2 days. Let us know how it goes!

  3. Jennifer says


    What kind of pan did you use? No parchment? Do I just dump the glaze into a non stick pan? Want to make sure I do it correctly to be able to invert and have the topping the best I can when I do. Thank you!

  4. Kenna says

    Wow these were amazing! Minimalist baker never lets me down. Listen, I am someone who had never worked with yeast before and have always been extremely intimidated by it. I’ve never made bread or any type of dough that requires it. So I went in apprehensive that I wouldn’t be able to make this work but I did! It was perfect! The yeast didn’t foam or bubble for me so I was concerned but once I put dough in the oven that was slightly warmed because I had preheated for a few minutes than turned off, it rose beautifully (also I covered the dough with a tea towel so the plastic wouldn’t melt). I kept being afraid that I was messing it up but this recipe is pretty much fool-proof. Thank you! 10/10.

  5. Jessie says

    Oh my god. I added raisins and a little bit of vanilla but…remember how I was going to bring these to a friend? No? Good, neither do I. Because they’re mine now. They’re so good. Too good. Like, fun and easy to make and way too easy to eat. Oh no.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha, love that! We’re SO glad you enjoy them, Jessie! Thank you for the lovely review! xoxo

      • Katie says

        I want to make these for Christmas morning, but don’t want my kids to wait 2 hours for breakfast. Can I make them thru both rises the day before and then just cook them the next day?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Katie! We haven’t tried it, but for the second rise we’d suggest putting them into the fridge overnight and then bringing them out ~15 minutes before you want to bake them. It should work!

  6. Nicole says

    The tops of these were heaven, but the dough wasn’t great as it barely rose for me, so the buns turned out quite dense. My yeast is fresh and was proofed. I read a review about stirring the sugar into the milk to help get the yeast going, and not adding the salt directly to the yeast mixture. Both these tips seem sensible to me so if I try this again I’ll try that out. I heated the butter and sugar for the glaze together in a small pot on the stove and was very happy with how it turned out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole! Thanks as always for the review and for sharing your experience, we appreciate it! xo

  7. Steph says


    I have made these several times for my family and they have been a spiritual experience lol. I am about to make in a large batch for 50 people. Any suggestions on increasing the recipe so much? Also, it is for a nut free facility. Have you ever made without nuts? Any thoughts or suggestions? Thanks so much, will forever keep this recipe in my hat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, we’re so glad you enjoy this recipe! Have you seen our cinnamon roll recipe? It’s similar and can be nut-free by subbing another milk such as oat milk. We don’t have experience baking either of these at large volumes so don’t have to offer advice there, unfortunately.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! We haven’t tried it so can’t guarantee results. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marsha, any neutral oil would work, such as grapeseed, canola, or sunflower. Hope that helps!

  8. Kirie says

    This recipe is perfect as is. I thought there was too much sticky mixture when I inverted them. Nope. Absolute perfection. It took just over 2 hours from starting point to inverting the pan of baked buns onto a dish. Will definitely make again.

  9. Mo says

    My husband can’t have egg or dairy, but butter is okay. So I swapped out the vegan butter with regular butter – so delicious. My husband asks for these every weekend!

  10. Misty says

    This is a family favorite now! We make these sticky buns every Christmas and now every Easter. I follow the recipe exactly, assemble the sticky buns the night before, keep in the refrigerator overnight and bake for 30 minutes. Yum! Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoy it, Misty. Thanks so much for the lovely review! xo

      • Misty says

        15-30 minutes, or less. I take them out of the fridge, preheat the oven and bake them. I’m usually rolling out of bed and scrambling for coffee and sticky buns while the kids run around me like crazy!

  11. Jason Werner says

    I am not an experienced baker, but I made this recipe a week ago, and they were amazing. About to make them again. Super easy and taste just like Grandma used to make.

  12. Eva says

    Made them this afternoon. The smell around the house was amazing! The buns came out delicious!!! Had two straight from the oven. Brought few over to friends (otherwise would eat the rest by myself). Got loads of compliments and was asked for the recipe (passed on 👍) Thank you for sharing!

  13. Amanda says

    These were terrific. The recipe was very easy to follow. I used 2% milk and regular salted butter. Extremely rich and tasty!

  14. Julie Rosado says

    Mine are in the oven as I type and smell just like heaven (and grandma’s house). One tip I would add is to place a lined (foil/parchment paper) baking sheet underneath the baking dish. Some of the topping spilled over onto the bottom of the oven.

  15. Mehar Saxena says

    Can I use Active dry yeast in this? If yes, then how much should I use and how much proofing would it require?


  16. Leila says


    These look amazing and I can’t wait to make. I’m just wondering, how big should the rectangle I roll out be? I get approx 20 inches long if I’m cutting 10 at 2 inches thick but, how wide roughly, please?

    Thanks for your help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The most important thing is that you roll it thin enough. Not too thin, not too thick, ~1/8 inch thick. The rectangle shape is “loose” and forgiving.

    • Mary says

      A friend made these and they were heavenly. So, I decided to give them a try. They were delicious and fairly easy to make. I have a new Christmas holiday tradition thanks to this excellent recipe! In fact, this year, I will be making them for Christmas at my elderly care center. Thank you!

  17. Rondell says

    Hi Dana.
    Before I attempt making these sticky buns , I have one question.
    Can unsweetened butter be substituted for the vegan butter?
    Great blog.

  18. Kristen Butler says

    I froze these last weekend to bake this weekend, and they rose beautifully and look so delicious!
    I can’t wait to put them in the oven!

    However, being a beginner baker , I wasn’t sure if I should bake these frozen or should I let them come to room temperature and then bake them.

    Thanks for your wonderful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Kristen! For future reference, we suggest the following for freezing and baking later: place them in a dish, cover and freeze. Thaw in the fridge the night before baking. Then place on top of the stove (or in a sunny spot) while the oven preheats to let them rise a little more. Bake as instructed.

  19. LeeAnn says

    If I want to make these and then take them to my in laws the next day should I make them fully, let them cool then freeze them? Or should I bake them at the house where I’m going?
    Thanks. They look so good!

  20. Sarah says

    Mine didn’t expand and raise in the oven. Still tasted amazing, but can you suggest what I might have done wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, sorry that happened! We wonder if the yeast may have been expired? Or did you make any modifications?

  21. Natalie says

    These turned out beautifully. Would recommend letting the yeast sit a few extra minutes and not adding in the salt until after the flour has been incorporated to get really fluffy rolls.
    They inverted onto the pan to serve and were gorgeous to the eye and the palate.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Natalie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Lori says

    OMG!!!!! We are going to have a hard time not eating the entire pan. Delicious and so easy. Thanks for another great recipe, Dana!

  23. Millie says

    Love this recipe! I’ve made it half a dozen times. Thank you so much for this!

    I have started melting the butter and brown sugar for the glaze in a saucepan before adding to my pan with the pecans. Get a more consistently smooth top that way.

  24. Maisie says

    Oh my goodness, these were everything I hoped they would be!!
    I used plain white flour, 2 cups, a full tablespoon of cinnamon for the filling and everything else as per the recipe, including the pecans. I don’t have a tin the right size so I used a Pyrex glass dish which worked perfectly. I assembled everything then froze overnight in the baking dish so that I could just pop it in the oven in the morning. I have a fan oven so I cooked at 160C for 30 mins. Heaven!!!

    • Laura Cummings says

      I remember loving this recipe when I made it quite a few months ago. This time I am trying to make them one day ahead and bake them in the morning to bring with me to work. Would you make them and then just refrigerate them over night if getting up early and making later the night before -11pm ish- or freeze for a few hours initially to prevent over proving 🤔. Just wondering what you think and thanks again for a super bomb recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Laura, we’re so glad you enjoyed them! You can follow mid-way through step 6, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  25. Choccheeks says

    These were amazing i gave some to my neighbour who couldn’t belive they were vegan and said they were the best stixky buns she’d ever tasted . Im wondering if i could try diffrent fillings like chocolate or berrys and tips iwould be thankful.

  26. Noelle says

    WOW! I made these for the first time and I definitely could have rolled out the dough more, but I will try again! My husband tried them and said that he would pay $12 bucks for one. They’re so delicious! Love this recipe. Am keeping and using always :)

  27. Bianca De Maria says

    5 Stars!!!

    First time i made this i used old yeast and ny dough did not rise well at all….tip buy fresh yeast haha

    Second time making, followed the recipe to a t, and it came out perfectly!!

    Highly recommend

  28. Alissa Johnston says

    Would coconut oil work for these instead of vegan butter? It’s just easier to keep on hand, for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alissa, Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.

  29. Cristi says

    These are amazing, don’t hesitate, make them right now. The glaze is not too much, you deserve glazed buns in your life, I believe you do. I was hesitant to make them because I have a tough crowd, everyone in my fam is a professional chef, and they despise everything vegan… well, they LOVED these. Tip: stretch the dough thin, it might be a lil more difficult to maneuver, but try… having many layers will only help to take this recipe to the next level. Good luck! – and thank minimalist baker, thank you, thank you, thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Cristi. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. JENNIFER K. says

    Can I keep
    The dough in the fridge until ready for use after rising? I didn’t time out the rose properly and I have to run some errands!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, you can follow mid-way through step 6, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  31. Miranda O says

    I was only able to get 6 buns out of the dough instead of 10, is it possible I didn’t roll the dough out thin enough? Or maybe rolled it the wrong way? Thanks!

    Other then that great recipe!!

  32. Brienne says

    Made for the first time tonight for my partner’s birthday and they were delicious! Substituted soy and oat milk and omitted the pecans as we don’t eat nuts and they still turned out great. Very simple to make and smell like heaven while in the oven. Thanks so much for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jal, we aren’t sure whether a 1 to 1 swap would work in this recipe as we haven’t tried it, but you could reference this gluten-free cinnamon roll recipe and modify by adding the sticky glaze. Hope that helps!

  33. Brooke says

    This is very similar to my grandmas recipe. The problem I’ve been running into is that the caramel is grainy when I put the sugar and butter straight into the baking pan. Have you ever run into this? I’d love to figure out how to eliminate that and create the crunchy caramel another comment mentioned. They didn’t care for that and your suggestion was to add more butter. I so want that crunch! I’ve been working with 3/4c butter to 1 1/2c brown sugar and I’m still unable to get that crunch that my grandmas rolls had.
    I’ve tried recipes that call for butter, brown sugar and honey (sometimes milk, but that would make too runny) left to boil on the stove for a 6-8 mins to dissolve all the sugar crystals. That works well to make it smooth but the caramel is too runny. Any ideas would be very welcome!
    I’ll definitely give this a shot after the current fails are gone. The family loves them but I’m not too happy to have runny caramel.
    Thanks for your yummy recipe. There is a child I watch who cannot have dairy or eggs so this would be an awesome treat to make for him!

  34. Sam says

    Hi! My sister just found out she’s allergic to dairy, eggs, and grain. She’s an excellent at-home baker, and we’re excited to make these sticky buns for Christmas morning. What kind of vegan butter do you recommend? And do you have a suggestion for a flour substitute?

  35. Angel says

    Hello Dana!
    I made these sticky buns and they were delicious! I was just wondering if I was doing something wrong with the sticky glaze…whenever I take them out of the oven, the caramel becomes tough and hard, similar to taffy…or sometimes it’s like I candied the pecans!
    What can I do so that it stays a sticky glaze rather than a candied caramel?
    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing! I’d say use a bit more butter next time! That will soften the “caramel” effect!

  36. Chris says

    Can this recipe be made without letting the dough rise before rolling? Can the recipe be assembled, frozen and left to defrost and rise before baking?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It can be, I suppose, but they’d be less fluffy. As for the frozen question, yes! That should work! Let us know how it all goes.

  37. Adriana says

    Fantastic! I tried awhile ago to make BA’s Morning Buns and this recipe is way better. I used 100% all purpose flour. The dough was perfect and really easy for me to roll out. I did use regular milk and butter (sorry!). I will definitely be making these again! Yum!

  38. Marin W. says

    I’ve made these twice now. They are soooo delicious. They rise beautifully.
    I combined your recipe for pumpkin cinnamon rolls with this sticky bun recipe to make a pumpkin-y pecan roll. It’s AMAZING. You’re so talented. Absolutely love following your pages and trying your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So creative, Marin! That sounds amazing! Thanks so much for your sweet note and lovely review =)

  39. Margaret says

    The only substitutions are almond milk and vegan butter, which were readily available at Natural Grocers. I was a little skeptical as this is the first vegan thing I’ve ever baked – but DAMN. They really are easy to make, and I just pulled one out of the pan to eat and almost passed away. They are so good. These would be so great for a cozy brunch or a snowy morning.

    Looking forward to trying this recipe a few more times to get them even better.

    • Mimi says

      Love your recipes, Dana, so I chose to make this for a pre-Thanksgiving work potluck to share your magic. I’ll be honest though, I was definitely skeptical of all the rave reviews since the buns are essentially just flour, sugar, and butter. But everyone basically died and went to heaven upon taking their first bite! They wouldn’t stop talking about how delicious the buns were — and the meat lovers in the room couldn’t believe it was vegan. Buttery and surprisingly not too sweet, and I stirred in some extra salt to the glaze mixture so it would become almost like a salted caramel. Will happily make this again the next time I want to blow people’s socks off.

  40. Susan Bellis says

    The yeast needs sugar to activate step #2 after adding the sugar and salt let it sit another 10 minutes until it bubbles if immediately add the flour you will have a failure to rise. They are delicious! I’ve learned this by trial and error.

  41. Brandy says

    These are fantastic! They don’t last a day in my house. I usually make them for Christmas morning, they are that good. I just made them again and used vanilla almond milk because I need to use it up, and country crock because we were snowed in and that is all I had. Turned out great! I might add a touch of vanilla from now on. And I always use more pecans! Thank you for this and all the other great recipes you share with us.

  42. Robin says

    I just made the sticky buns tonight with a few changes. I used 50% spelt flour and 50% all purpose. I also added raisins. My dough came out perfect. I covered it with a pot lid and placed it in a cold oven with a bowl of boiled water. I’ll be making these all year long. People are begging already. They haven’t even tasted then, yet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Casie, we aren’t sure whether a 1 to 1 swap would work in this recipe as we haven’t tried it, but you could reference this gluten-free cinnamon roll recipe and modify by adding the sticky glaze. Hope that helps!

  43. Kimberly Nelson says

    Sometimes I almost regret having ever made these, as people are always asking me to make them! I’m completely serious. Between friends and family, I get the request about every couple of months. I first made this about 2 years ago, so I’ve made them a good dozen times or so and they turn out amazing every time. Delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cut and place them in a dish, cover and freeze. Thaw in the fridge the night before baking. Then place on top of the stove (or in a sunny spot) while the oven preheats to let them rise a little more. Bake as instructed.

  44. Wendy says

    I am making this recipe for the first time. I have assembled the buns and all set to bake, however I want to have them served warm for company tomorrow. Is it ok to keep them in the fridge overnight now that they are assembled?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, we think it would be best to let the dough rise overnight covered in the fridge. Then take it out in the morning and proceed as instructed. Good luck!

    • ray says

      I make these all the time the day before, I go all the way, rolled, in the tray ready to bake-second rise all done-like you would if you were going to bake now. When thats all done put in fridge then just take out bit before you going to bake them to get to room temp again and voila. delicious!

  45. Rachel says

    These are fantastic! They are a delicious variation on the cinnamon rolls, which is another favorite. Much easier than most recipes and makes the house smell amazing. I made this recipe exactly as written except for two things:

    1) I proofed the yeast with the sugar, instead of adding the sugar after, which is the way I’ve always learned to proof yeast. I did that because I made a couple batches that didn’t rise (the fault of old yeast, not the recipe), and if you proof the yeast with the sugar it will bubble if it’s still active. If it’s not, you can toss it, instead of waiting an hour to discover it hasn’t risen.

    2) I had to bake the rolls for more like 40 minutes or more (as I’ve had to do with the cinnamon rolls) and cover them with tinfoil once the tops start browning and the bottoms are still uncooked. I’m not sure why it takes my oven so much longer.

  46. Ash says

    Another knock-out recipe!! After making MB’s cinnamon rolls a few days ago, I found this recipe and had to make it immediately. My husband loves it & so do I! Only needed 2 1/2 cups of flour & skipped the pecan topping. Super simple ~ give this recipe a try!! I’ll be making them again for our Valentine’s Day brunch. :)

  47. Sarah Smith says

    I made this following the recipe exactly and it turned out great. I also tried making another gluten-free batch for my Mom by just substituting the regular flour with the Bob’s Red Mill gluten-free flour and it didn’t work at all. Oh well!

    • Lia says

      These look delish! I was wondering if I wanted to make these the day before would I keep the dough in the fridge overnight and then roll out/fill/cut/bake? Or follow all of the steps place in fridge over night and let set out to come to room temp before baking?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lia, we think it would be best to let the dough rise overnight covered in the fridge. Then take it out in the morning and proceed as instructed. Good luck!

  48. Natalie says

    I made these for Christmas morning for my toddler who has food allergies. I could have cried they were so good! And easy! Can’t even tell they are vegan. I will be making these often!

  49. Jessi says

    Hi! I want to make these Christmas morning but will be out of town two days before Christmas. When freezing do I just freeze the rolls by themselves or with the sticky topping?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but if you experiment with it, report back on how it goes. Good luck!

    • Jen says

      I used a combination of Spelt and Bob’s Ivory Wheat flour and these came out great! I used 1.5 cups ivory wheat and 1 cup Spelt. Hope this helps.

      My mom always made sticky buns every Christmas, so I’m glad to find this wonderfully simple recipe to recreate the tradition!

    • Sharmila says

      I do not consider myself a baker at all! I now feel like I can bake anything 😊 This recipe was very easy to follow and turned out absolutely amazing! The whole family enjoyed them so much! Thank you for sharing your delicious recipe!

  50. Autumn says

    Hi! I’d like to prep these, and cook them the following day. Do you think it would work if I popped them in the fridge after step 6 and bake in the morning?

  51. pamela conant says

    I really think this recipe will be perfect but I would like to freeze it. Do I make it and bake it or do I put it all together and freeze it before baking?

  52. Krista Burbach says

    These look amazing! We are eating whole food plant based no oil so would like to cut out some of the butter. For the sticky topping do you think it would work to substitute maple syrup instead of the butter? My only worry is the syrup will be too runny – I may try thickening the syrup with a little arrowroot slurry first…..

  53. Jenni NYC says

    I’ve been craving sticky buns as of late and yours was one of the first recipes I came across that just looked so delicious! I just made them and I’m already obsessed. They are so delicious! And they can easily fool any non vegan. Thank you thank you thank you!!!

  54. Ami says

    So I am definitely making these as a special treat for my vegan daughter-will they keep for a couple of days??
    We love ALL your recipes!! HUGE FANS!!

  55. Gloria says

    These were amazing! It’s also one of my favorite recipes to share. I thank you for the recipe. I have made them three times in the last three months. I just have one small concern. I have difficulty keeping them looking round and intact when I try to remove them after cooked. Are there any secrets to making them look more presentable? Thanks again!

  56. Julia says

    Hi there,
    I’m currently making these rolls. I am having an issue with the dough being very soft after the rise, which made it pretty difficult to roll up and get that distinct spiral. I’m currently refrigerating the log before being able to handle it to cut into rolls. Hoping they still turn out fine. Any suggestions? Perhaps I didn’t add enough flour as I was kneading? Any feedback would be great, thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, it sounds like there in not enough flour in the dough if it is too soft. Try adding more next time while kneading and you should have a better consistency!

  57. Moneca says

    I just finished making these! ME! My house smells amazing right now. I started it way earlier, but let it rise for a while since I didn’t use rapid rise yeast, just the regular. They turned out exactly as the pictures (minus the heavy glaze on top) since I followed every step ( including sitting pan on top toaster oven while it was heating). Just a couple notes: Next time I’ll use half of the sugar and butter called for in the sticky glaze…it was a little bit much for my taste, but that’s what makes these beautes so I did as called for, but I think using less next time won’t harm anything.

    P.S. I used a medium-sized muffin pan (1.5″ deep/3.5″ wide) to make these and I got 12 out of my roll (which was about 21″ long when rolled out). When I diced them all up, I flipped each over so the cinnamon swirl was facing me then I gently smushed/flattened them out a bit to fit exactly right inside the muffin circle on top of the sticky glaze sauce on the bottom. I got PERFECT sticky buns! I just scooped them all out and put them in an airtight container after cooling. Also, I used a counter toaster oven that also bakes/broils, and since it is a smaller oven which would bake faster and quicker I just set the temp to 325 degrees the first 10 minutes, then dropped down to 275 degrees the last 8 minutes and shut off for them to bake in its own heat. They were so moist and fluffy! I had only one since it’s midnight. The rest awaits me for later. Lawd I luv MB.

  58. Tiffany Sonterre says

    I made these 3 times this week. Twice for me, and once for my coworkers. They’re amazing and so super easy! My mom loved them too! My favorite recipe to make, thank you!!

  59. Yulca says

    Prepared them yesterday, put them in the fridge overnight and baked them this morning. DIVINE! Thanks so much!
    I applied a few changes bc of personal preferences:
    – chopped almonds & walnuts instead of pecans
    – replaced 1/4 cup of sugar in the filling with ground almonds for a less sweet, extra nutty flavor
    – made 20 tiny rolls instead of 10 larger ones (=> more portions, I plan to do them again for a brunch buffet next week)

    We loved them!

  60. Ryann says

    Thank you for these vegan sweet clouds of cinnamon-y goodness! I made them for our family Christmas breakfast, they were such a hit they are now going to be a tradition. I did replace the pecans with toasted walnuts that I already had on hand so next year I will try it with the pecans. But just in case you were wondering, the toasted walnuts were excellent!

  61. Lori Capps says

    So gooey and good! I prepped them the night before a Christmas work party. In the morning, I popped them out of the fridge, let them sit on the oven as it preheated, and they were ready to go in no time. I did lose one small roll between flipping them out of the baking dish and transferring to a new dish, but I figured it was just destined to be the taste test roll. ;) These were an absolute hit among my very non-vegan coworkers (read: bacon-wrapped deer steak eating co-workers). Thanks for the recipe!

  62. Renee Giardina says

    I just made these rolls! So yummy! I made a couple adjustments only cuz of what I had in my pantry. I used cashews, which are a favorite in my house. I also used cake flour & whole wheat flour, which made a great combo. The cake flour made them light & fluffy w/ the wheat. I also made a cream cheese icing?
    Thank you Dana!

  63. Pauline Murray says

    These sticky buns look so good and I have been looking for a recipe. My question is would it be possible to make these buns using almond flour?

  64. LaVal says

    Oh wow Dana. These are fabulous. My oven is still not working so I lined the crock put with parchment, greased it with coconut oil and cooked them in there. I feel sick right now because I ate 4!

  65. Lauren says

    I made a batch for both my dad and father in law for Father’s Day, everyone loved them!!! Thank you for your awesome recipes!

  66. Savonne says

    I would love to make these but I don’t have a thermometer to tell me the temperature for the milk… is there any other way to tell the temperature or when the milk is ready for the yeast besides thermometer??? thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I would recommend investing in a thermometer to ensure that it is the right temperature!

  67. Christine L says

    I love sticky buns and these turned out so well. Flipping these over and getting that slightly hard and also gooey topping is so satisfying to watch. I used active dry yeast and let it activate for an additional 15 minutes and I had to let it rise a second time in the pan cause they were so small as is. So glad I let it rise again in the pan, because it grew and the bread filled my 9×9 circle pan entirely. So perfect, the bread is fluffy, buttery, and soft!

  68. Alison Tshuma says

    I made these yesterday….possibly my best bake yet they are amazing sooo soft and yummy. Such a big hit in the office and everyone was so suprised they were VEGAN. thanks for shalring x

  69. Rico says

    Just wondering, should you leave the plastic wrap on while baking? I’ve made them before without the wrap just want to see if it was initially needed. Either way they’re awesome.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rico! Remove the plastic wrap just after step 6, once they’ve risen again and then bake!

  70. Heidi Minett says

    I’ve made a vegan roll before and the vegan butter that I used ended up tasting very bad…..kinda like chemicals/plastic. What brand do you use? Thanks in advance!

  71. Charles says

    These are sooooooooooooo good. The dough especially is so soft & delicious. Seriously, I might just make the dough & make dinner rolls out of it sometime too. We had to pinky-swear that we wouldn’t make these more than once a month because we just don’t have that kind of budget for new, bigger pants :).

  72. Abigale Avey says

    Hi there, can you please tell me how thin to roll the dough or approximate dimensions of the rolled out rectangle? Also do you roll up the long end or the short end? Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        I think you could let the dough rise overnight covered in the fridge. Then take it out in the morning and proceed as instructed. Good luck!

  73. Natisha says

    I want to make these for a friend and ship to her. Any suggestions on how I should package these for shipping? Would I need to freeze them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm how far will you be shipping them? While they are definitely best fresh, I would recommend sending them in an air-tight container that won’t crack or break in transit! Good luck!

  74. Michelle says

    This recipe was easy and the sticky buns came out super moist and full of delicious flavor! The only thing I did different is I used walnuts in place of pecans, because that is all I had on hand.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker 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!

  75. Deneisha says

    These look wonderful! Possible substitute for yeast? I read double acting baking powder should work??
    I’d like to make these Christmas morning.
    Thank you!

  76. Christine McMahan says

    I have regular yeast I would like to use in place of the rapid rise. I think everything would remain the same except it would take longer to rise. Do you think that would work ok with longer rising time?

  77. Amaylah says

    Hi Dana! So these are currently baking in my oven right now and filling the house with a beautiful butter scent :) but I am wondering about storage. My sister is coming in tomorrow and I wanted them to be ready for her. How long will they keep in the fridge?

  78. caron says

    These were so easy and delicious that i am trying the sticky bun with pecans on top. First time i made a simple maple cashew cream frosting that was the best. I waiting to roll out this batch. So good my roommate ate 5 and then i stopped him b4 he finished all 12 and if its vegan he usually doesnt eat it

  79. Lanessa says

    I just made these and I must have done something wrong because there isn’t enough filling or glaze. I lined the pan with parchment paper and allot of the brown sugar glaze stuck to it. I’m going to try making extra glaze and just coating the top. Other than that really amazing my husband loves these!

  80. Scott says

    Nice buns! I had a craving for some sticky buns and I was looking for a recipe small enough to fit an 8×8 pan. I’m not vegan so I substituted in 2% milk and unsalted butter. Awesome! I’ll make them again.

  81. Poppy says

    Would it be possible to make them and cut them down ready then freeze them? Thinking ahead as preparation for a birthday.
    Thank you ✌️

  82. Noelle says

    THESE ARE REMARKABLE. I’m eating them as I type and all of the sticky caramel and pecan is getting all over my computer. Hard to believe these are vegan. I’m bowing down to you again Dana. Bravo!

  83. LadyByrd says

    OMGeeeeee I made these and the pan was EMPTIED. They were so delicious. I am going to make the banana cinnamon rolls this weekend. So excited! And I can’t wait for my cookbook. Everything I have made off your blog has been super easy and delicious. It doesn’t get much better.

  84. Tammy says

    I made your delicious recipe today for my daughter (vegan). I added a peeled & chopped apple to the bottom layer. It is delicious! Thanks for all of the vegan recipes.

  85. pamela says

    i made it even though I forgot to leave the yeast for 10 mins and it tastes amazing. I followed the exact recipe otherwise. so easy and I am not a good baker. as a new vegan I love your website as im also looking to declutter my life and baking (and cooking) can use too many rare ingredients that end up sitting in the cupboard for ages. websites like yours are very helpful and they show me that it’s actually easy to be I won’t miss out which was the reason for me not becoming vegan sooner. I love the simplicity and cleverness of your recipes and the lay out is so clean with great pics.
    wishing you all the best,
    Pamela from london

  86. hel says

    I’d just tried it and the buns did not rise at all. I’m not sure what I did wrong here. I’d substituted oil instead of vegan butter, and mixed the milk and oil together as the first step. Could it be this?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, either that or your yeast wasn’t good, your liquid was too hot and killed the yeast, OR it wasn’t warm enough and didn’t activate it.

  87. Shaan says

    Just made these and they were amazing! I brought some to my friend for her birthday. One question: what vegan butter do you use? I used earth balance buttery sticks and I thought they turned out a little too salty. Could I use coconut oil for some of the butter next time? Thanks!!

  88. Casondra says

    These were phenomenal. My carnivore friends could not believe these were vegan :) Will be making these again and again! Thank you so much.

  89. Lydia says

    These sticky buns are the type of thing you throw in somebody’s face when they think vegans only eat salads. It might be all the sugar talking, but these buns are crazy good.

  90. 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!

  91. 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

  92. 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!

  93. 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?

  94. 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.

  95. 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/

  96. 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!

    • Kat 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.

  97. 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 :)

  98. Serena 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 :).

  99. 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!!!

  100. 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!

  101. 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?

  102. 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

  103. 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

  104. 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!

  105. 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!!!

  106. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  107. 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.

  108. 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.

  109. 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!

  110. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  111. Bryony 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!!?


  112. 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!

  113. Kate @ ¡Hola! Jalapeño says

    Whoa, whoa, whoa! You just changed my life. Sticky buns I could make on any given morning AND vegan so my whole family can eat them! Unbelievable.

  114. 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!

  115. 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.

  116. Michelle @ Healthy Recipe Ecstasy says

    It’s not fair that I discovered these while sitting at work. Now I have to wait at least 4 hours to make them, and I don’t think I can wait that long! They look so YUMMMMM!

  117. 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…

  118. 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

  119. 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!

  120. Carole 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!!

  121. kelly @ hidden fruits and veggies says

    I’m totally in love with these! I’ve never actually had a sticky bun because I’ve been so focused on cinnamon rolls, but these are kind of like a cinnamon roll’s more delicious sister. I especially love that they’re vegan!

  122. Katie @ Produce on Parade says

    Whoa…like, whooooa. I’ve never made sticky buns before but I think I’ll definitely have to very, very soon!

  123. Avra-Sha Faohla says

    Did the brown sugar in the bottom fully melt into the butter when you made these, or was there still texture from the sugar grains?

    • mel says

      I melted the butter in the microwave and then mixed the sugar into it with a fork until it dissolved, and let that sit in the 8×8 pan until my dough was done rising. No sugar grains here, my friend!

  124. Melissa @ Nourish By Melissa says

    These look like they’re not only the easiest sticky buns but perhaps the best sticky buns! They look incredible! :)

  125. Alexandra Caspero says

    Looks amazing! Such a great recipe and dare I say easy? (For cinnamon rolls that is) Putting this on my “lazy weekend brunch” to-do list!

  126. Gayle Delaney 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!

  127. Leigha @ The Yooper Girl says

    Oh my goodness gracious. These looks like absolute heaven!! I always used to make sticky buns (although they were from a pillsbury package:) ) no one seems to know that you invert a pan to make sticky buns!

  128. kitty cat stevens says

    these photos are too good! i think i will make them while the bf’s parents are in town– that’s the way to their hearts, yeah??

  129. millie | Add A Little says

    Dana!!! These are ridiculous! my mouth is watering like CRAZY!!!

    ps. I would rate it more than 5 stars if I could!

  130. Julianne says

    Wow! Looks so good, and not that difficult to make. Love that it’s vegan too. Definitely need to try this!

    xo Julianne

  131. Abbie @ Needs Salt 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.

  132. 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.

  133. Traci | Vanilla And Bean says

    I want to go to my kitchen, NOW and make these…. like posthaste!! Thank you for the inspiration and recipe! I’m off……

  134. 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

  135. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

    • Merissa 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!

  136. Kate @Almond Butter Binge says

    If this isn’t wizardry, I don’t know what is. I am probably going to make these and not bother to tell my husband they’re vegan…he’ll never know the difference :)

  137. Lale @ The Tulip Road says

    Oh my gosh, Dana! Your vegan sticky buns are looking so delicious! I’m going to try these!
    Thank you for sharing this simple yet very delicious recipe.
    Wishing you a beautiful weekend!

  138. Jessica (bakecetera) says

    you truly have the most incredible recipes! i need to give these a try before i leave my kitchen for the holidays!

  139. Averie @ Averie Cooks says

    Dana these look RIDIC good! I wish I was eating one right now! Love that it’s an easy recipe and so….gooey :) Mmmm! pinned

  140. Anetta @ The Wanderlust Kitchen says

    Wow, these look incredible! I’ve always been afraid to try sticky buns, but I think I’m going to have to finally give it a shot!

  141. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  142. Medha @ Whisk & Shout 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 :)

  143. Kim @ Hungry Healthy Girl says

    Oh my goodness… these look so amazing! I’ve never tried a sticky bun recipe, but have always wanted to. Pinning this for a Christmas treat… yes, already thinking Christmas! ;)