The World’s Easiest Sticky Buns

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.

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.

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.

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!

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!

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.

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!

Sorry, forgot to put a rating in my earlier comment!

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

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.

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.

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

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.

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!!!

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 :)

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

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.

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!

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!

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!

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.

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.

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.

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.

I’ve made this recipe at least 7 times. It’s perfect!

Sometimes I almost regret having ever made these, as people are always asking me to make them more..lol! 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!

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.

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. :)

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!

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!

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!!!

These were absolutely delicious. I’ve tried a few recipes and this is by far my favorite.

Super delicious! Going to mix in green apple bits in next time. The boyfriend loved them!

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.

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!!

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!

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!

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!

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!

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!

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!

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!

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

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 :).

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.