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!
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.
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.
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.
So what do these studs taste like? Amazing. They’re
Soft
Tender
Fluffy
Sweet
Perfectly spiced
Sticky
Cinnamon-y
Loaded with pecans
& Better with each bite
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.
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!
The World’s Easiest Sticky Buns
Ingredients
DOUGH
- 1 cup Unsweetened Original Almond Breeze Almond Milk (or other plain, unsweetened dairy-free milk)
- 3 Tbsp vegan butter
- 1 packet rapid-rise (instant) yeast (1 packet yields ~2 ¼ tsp)
- 1 Tbsp cane sugar (ensure organic for vegan-friendly)
- 1/4 tsp salt
- 2 ½ – 3 cups unbleached all-purpose flour (I mixed all-purpose and whole wheat pastry flour 2:1)
FILLING
- 1/4 cup vegan butter (melted)
- 1/2 cup brown sugar OR granulated sugar
- 1/2-1 Tbsp cinnamon
STICKY GLAZE
- 1/2 cup brown sugar
- 1/2 cup vegan butter
- 1/2 cup pecans (chopped)
Instructions
- In a large saucepan (or in a bowl in the microwave at 30 second 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-inch 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 F (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.
Notes
*Also adapted from Ina Garten.
*Nutrition information is a rough estimate.
Nutrition (1 of 10 servings)
Susan says
Hello. Can I use gluten free flour?
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!
Leah says
Wow! They were SO yummy! Thank you!
Deneisha says
Hi,
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!
Hmm, I haven’t tested it that way. But if you give it a try let me know how it goes!
Deneisha says
Will do! I really love a lot of your vegan recipes!!
Deneisha says
Update: Just took these out of the oven in time for Christmas brunch! They. ARE. AMAZING! My only substitutions were coconut sugar and spelt flour. I will definitely make these again and again.
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?
Thanksc
I would!
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?
3-4 days! And I think you can leave them at room temp.
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
Maddy says
These are absolutely amazing, thank you so much for the recipe!
Sonia says
Thank you from all diabetics for adding the nutrition info!!
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!
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.
Yes!
VERENA says
I wanted to eat them all by myself. I’m in love <3 <3 <3
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 ✌️
Megan says
Hi! Is there any way to make these ahead (night before) and bake them fresh in the morning?
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!
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.
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.
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 vegan..like 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
So kind! Thanks for the love, Pamela!
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?
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.
Pamela says
Hi! I want to know if it’s possible to prepare the rolls and bake them only a few hours later (6-7) ? Thank you!
That should work!
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!!
Yvonne says
Could I make Friday evening and reheat on sunday?? Do you think they will still taste ok
They won’t be as good and fresh, but yet! Alternatively, you could make them up until the point of baking, then freeze and bake the day of!
yvonne says
Oh awesome idea.
Bake from frozen?
Yes! And even better if you let them thaw and get their rise on before baking ;D
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.
Whoop! Thanks for sharing!
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.
Yasmin says
These look incredibly delicious. Can I use coconut oil instead of vegan butter?
Yes! Best of luck!
Ana | Espresso My Kitchen says
These look simply amazing Dana!
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!
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
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!
Kevin says
Durrr, nevermind, just saw the comments above on the same topic
Susan says
Can’t wait to make these with my daughter. They look so yummy!!!
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?
Mary Bourne says
I made these for our Christmas Brunch and everyone went crazy they were so delicious. So…..here 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.
So great! Thanks for sharing!
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/
Irina says
Thank you for happiness your recipes bring!
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!
Dallas says
I agree about the sugar! The recipe could use a bit more :o)
Kat says
I just made these and they are simply fantastic. I’m blown away. This recipe is going STRAIGHT to the pool room.
Karyne says
I just put them in the oven! Cannot wait for the first bite ;)
Sissiboo Smith says
What the hell is ‘Earth Balance’ and why isn’t it on the list of ingredients?
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.
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 :)
Yes! unsweetened is best.
brittney says
How fat in advance can these be made
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 :).
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!
Dallas says
See my comment below… :0/
cecilie says
Oh my God, these are amazing! Just made them and ate them with banana ice cream. So yummy!
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!!!
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!
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?
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
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
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!
Lovely! Thanks Dallas!
Kay says
these are amazing. Have made them a few times now. Thank you!!!!
Great! Thanks, Kay!
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!!!
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
Hmm, maybe you need to add a little more butter if you can – that’s what melts it in and helps it stick!
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.
Glad you took the leap and made a recipe, Dawn! Thanks for sharing!!
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.
haha, agreed! I like your theories.
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!
Irene says
I just made these today and they were such a hit! Thanks for an amazing recipe that made my day xoxo
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 :)
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.
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!!?
Thanks!x
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!
Kaylene says
I made these today and they were amazing! Great recipe!
Do you think they can be frozen?
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.
Yay! Let me know how it goes, Kate!
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!
Thanks Amanda! So glad you enjoyed them :D
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.
Lovely! So glad you enjoyed them, Carole. Thanks for sharing your experience!
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!
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…
Great ideas! Love the addition of apples and dates. Smart lady!!
Donna Baker says
These look amazing! Do you think I can sub coconut oil for the butter??
I do!!
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
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!
I think it would be fine! Different flavor for sure, but still good!
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!!
Thanks Carole!!
Ceci says
Baking them right now! :D
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!
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!
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!
Alanna says
These are amazeballs (and I don’t use that term lightly).
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! :)
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!
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!
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!
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??
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!
NoFilter Magazine says
Looks delish, putting this in our to-test list for the blog!
Joanna says
So many recipes to try out, not enough hours in a day! I’m adding this one to my list!
Chaya says
They look like you put many hours into them. These belong on my TO MAKE list. Thanks for sharing.
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
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.
Pinning!!
Glad you’re a fan of the last bite, too! Thanks for sharing, Abbie!
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.
Yes! That should work. Thanks for asking, Greg.
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……
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
I’ll try that next time! thanks for sharing, Sunny!
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
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!
Justin says
Thanks!!!!
Bren says
Hey Justin. Just wondering if that worked for you? I’m thinking of doing the same thing!
Thanks.
Ray says
I make them all the time night before! easy as! I do everything except bake them, all ready in the tray even prove them again. Then just get out in morning to get to room temp and voila!
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!
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 :)
The best trick everrr!!
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!
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!
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
haha, thanks Averie!
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!
Yes! Please do. They’re ridiculously easy!
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 :)
maybe 1/4 to 1/3 cup?
Aditi says
These look amazing! Do you think you can make them gluten free?
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
Hi,
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.
Wonderful! Thanks for sharing, Tabatha!!
Zina says
Hi! can you please clarify what you mean by C4C flour? so the recipe called for 3 cups of flour, did you add 1.5 cups of coconut flour combined with 1.5 cups of the “C4C flour”?
Tabatha says
C4C flour is a brand. It is sold by William Sonoma. You can find it here: http://www.williams-sonoma.com/products/cup4cup-gluten-free-flour/?pkey=e%7Cgluten%2Bfree%2Bflour%7C104%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH
Also, I have made this recipe with other gluten free flour blends and it works out fine. C4C is just the best all purpose flour blend that I have found. Though it is a bit expensive. I usually use it the first time I make something if I am unsure how a gluten free version will go and I am craving it to go well as opposed to when I’m not seriously invested because it is pretty much guaranteed to work with that flour.
Tabatha says
I used 1.5 cups of each and have made it just using the C4C.
Lora says
Alas, C4C flour ingredients include “milk powder” so they would not be vegan using that flour.
Heather says
Can you replace the vegan butter with cooconut oil?
That should work!
caitilin says
yes, I made them with teff flour ( gluten free)
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 :)
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! ;)
Katrina @ Warm Vanilla Sugar says
These buns look so fabulous! And vegan too?! WOOT!
Matt @ Runner Savvy says
Oh yum!
Librarian Lavender says
Those rolls are looking really, really good! I wish they could be my breakfast today!
the cooking boss says
mmmm wonderfull