Indulge in these plant-based spiced maple pecan sticky buns that challenge traditional dessert norms. With a delightful blend of warm spices and a luscious coconut cream drizzle, these buns are perfect for any occasion!

Ingredients

  • For the dough:
  • 3 cups all-purpose flour
  • 1/4 cup coconut sugar
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/2 tsp sea salt
  • 1/2 cup almond milk, warmed
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened applesauce
  • For the filling:
  • 1/2 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup pecans, chopped
  • 1/4 cup raisins (optional)
  • For the sticky topping:
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 cup pecans, halved
  • For the coconut cream drizzle:
  • 1 can (13.5 oz) full-fat coconut milk, chilled
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

Prepare to embark on a delightful baking journey!

Start by making the dough. In a large mixing bowl, combine the flour, coconut sugar, instant yeast, and sea salt. In a separate bowl, whisk together the warm almond milk, melted coconut oil, and applesauce until well combined. Gradually pour the wet mixture into the dry ingredients, stirring until a dough forms.

Lightly knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and ginger. Set aside.

Prepare the sticky topping by combining maple syrup and melted coconut oil in a small saucepan over low heat. Stir until combined and remove from heat. In a greased baking dish, pour the sticky mixture and evenly sprinkle the halved pecans on top.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the filling mixture evenly over the dough, leaving a small border around the edges. Sprinkle chopped pecans and raisins (if using) on top.

Starting from one of the longer edges, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them cut side up in the prepared baking dish over the sticky topping. Cover the dish with a cloth and let the buns rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Once the buns have risen, bake them for 25-30 minutes, or until golden brown. Let them cool in the pan for about 10 minutes before inverting onto a serving platter.

For the coconut cream drizzle, scoop the solid coconut cream from the chilled can of coconut milk into a mixing bowl. Add maple syrup and vanilla extract, then whip until creamy and smooth.

Drizzle the coconut cream over the warm sticky buns and serve immediately. Enjoy the burst of flavors and the sticky sweetness of these unique vegan treats!