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These Maple Pecan Sticky Buns are made for sweet dreams. Think soft, fluffy vegan cinnamon rolls baked over a buttery maple caramel layer with chopped pecans. Sounds incredible, doesn’t it? This recipe is perfect for holiday mornings, brunch with friends, or any weekend when you want a freshly baked special treat. Once you try these, you’ll want to bake them again and again!
Table of Contents
Why You’ll Love This Recipe
- The topping is everything. Instead of a traditional frosting, the maple caramel pecan topping and rolls all bake together. Once they’re finished, flip over the pan and dig in.
- Pure maple pecan flavor. The blend of maple syrup, vanilla, and crunchy pecans makes for the perfect fall flavor combo.
- No stand mixer needed. Everything comes together with simple equipment like a bowl, whisk, and wooden spoon. Just knead for 10 minutes, and your dough is ready.
- One pan, twelve buns. Everything bakes in a single 9×13″ dish, which makes these easy to bring to a crowd.
Ingredients You’ll Need
For the maple pecan topping:
- Pecans – Roughly chopped so they nestle into the caramel. They toast as the buns bake, adding crunch to every bite.
- Vegan butter – Use a stick-style vegan butter rather than a tub spread. Tub spreads carry more water, which can leave the caramel thin. We like to use Country Crock Plant Butter.
- Brown sugar and maple syrup – Together, they create a deep, rich caramel. Use pure maple syrup, not pancake syrup, for the best flavor.
- Non-dairy milk – A small splash loosens the caramel so it spreads evenly over the pecans.
- Vanilla extract and salt – Stirred in once removed from heat. The salt is essential to provide depth of flavor in the caramel.
For the dough:
- Non-dairy milk – Make sure it’s warm, not hot. We like to use soy milk, but oat or almond also work. Just make sure it’s unsweetened.
- Granulated sugar – Feeds the yeast and lightly sweetens the dough.
- Vegan butter – Melted, and it keeps the dough soft and tender.
- Active dry yeast – Double-check the expiration date. Expired yeast won’t activate, so your dough won’t rise.
- All-purpose flour – Added in two stages. We give both cup and gram measurements because flour is easy to over-measure, and a kitchen scale takes the guesswork out.
- Baking powder and salt – Mixed in after the first rise. Baking powder gives the buns extra lift.
For the filling:
- Softened vegan butter, brown sugar, and cinnamon – Softened butter makes a spreadable filling that stays inside the swirl instead of leaking out the bottom.
Equipment Needed
- 9×13″ baking dish
- Parchment paper
- Small saucepan
- Large mixing bowl
- Whisk
- Wooden spoon
- Rolling pin
- Serrated knife
- Kitchen scale
- Thermometer (optional)
- Large baking sheet or serving tray
Tips for the Best Results
- Check your milk’s temperature. It should feel just warm to the touch, about 105-110°F if you have a thermometer. Anything warmer will kill the yeast, so your dough won’t rise.
- Go easy on the extra flour. Weigh your flour if you can, and when kneading, add more a tablespoon or two at a time. Stop as soon as the dough is smooth and springs back when you poke it. Too much flour is the most common cause of dry and dense buns.
- Roll tight and cut with floss. A tight log makes for a prominent swirl. Slide a piece of unflavored floss under the log, cross the ends over the top, and pull for a clean cut that doesn’t squash the rolls. You can also cut gently with a serrated knife.
- Don’t wait to flip then. The caramel needs a few minutes to settle, but if the buns sit much longer than 10 minutes, it starts to set and stick to the parchment.
Serving Suggestions
These Maple Pecan Sticky Buns are best served warm right after the flip, while the caramel is still glossy. For a brunch spread, pair them with something savory like our classic tofu scramble or breakfast potato hash, plus fresh fruit and a big pot of coffee. They also work as dessert: warm one up and top with a scoop of vegan vanilla ice cream.
Storage Instructions
- Room temperature: Keep the buns covered for up to 2 days on the counter.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap the buns individually and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge.
- Reheating: Microwave a single bun for 15-20 seconds, or warm the pan, covered with foil, in a 350˚F oven for about 10 minutes. The caramel softens back up as it warms.
Recipe FAQs
Yes. Assemble the buns through step 11, arranging them in the pan, then cover tightly and refrigerate overnight instead of doing the second rise. In the morning, let the pan sit at room temperature for about an hour, until the buns look puffy, then bake as directed.
Yes, use the same amount. You can still add it to the warm milk mixture as written. Instant yeast tends to work faster, so go by how the dough looks (doubled in size) rather than the clock.
The usual culprits are expired yeast or milk that was too hot. If the yeast mixture isn’t foamy after 10 minutes, start over with a fresh packet before adding any flour. A chilly kitchen can also slow things down, so find a warm spot and give the dough extra time.
Yes. Leave out the pecans and pour the maple caramel straight into the parchment-lined dish. You’ll still get a sticky glaze on top, just without the crunch.
They start from the same rolled, cinnamon-filled dough. Cinnamon rolls are usually frosted after baking, while sticky buns bake on top of a caramel layer and get flipped out of the pan, so the caramel becomes the topping.
More Cinnamon Roll Recipes We Think You’ll Love
If you make these Maple Pecan Sticky Buns, tag us on Instagram @sweetsimplevegan and @consciouschris and use #sweetsimplevegan. We love to see your photos!
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Maple Pecan Sticky Buns
- Total Time: 3 hours 25 minutes
- Yield: 12 Buns 1x
- Diet: Vegan
Description
These Maple Pecan Sticky Buns are what sweet dreams are made of. Think soft and fluffy vegan cinnamon rolls baked on top of a layer of buttery maple caramel and chopped pecans. Sounds incredible, doesn’t it? This is the perfect recipe for holiday mornings, brunch with friends, or any weekend when you want a freshly baked special treat. Once you try these, you’ll want to bake them again and again!
Ingredients
For the maple pecan topping
- 2 cups roughly chopped pecans
- ½ cup (1 stick) vegan butter
- ¾ cup (155g) brown sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- ½ teaspoon vanilla extract
- ½ teaspoon salt
For the dough
- 2 cups non-dairy milk, warm to the touch
- ½ cup (100g) granulated sugar
- ½ cup (1 stick) vegan butter, melted
- 1 packet (2¼ teaspoons) active dry yeast
- ½ teaspoon vanilla extract
- 5 cups (600g) all-purpose flour, divided, plus more as needed for kneading
- 1 teaspoon baking powder
- 1 teaspoon salt
For the filling
- 6 tablespoons vegan butter, softened
- ½ cup (100g) brown sugar
- 1 tablespoon ground cinnamon
Instructions
Make the maple pecan topping
- Prep the pan. Line a 9×13″ baking dish with parchment paper and spread the chopped pecans in an even layer.
- Cook the topping. In a small saucepan, heat the vegan butter, brown sugar, maple syrup, and non-dairy milk over medium heat. Cook, stirring occasionally, until the butter melts and everything combines. Simmer for 2-3 minutes, then remove from the heat.
- Pour over the pecans. Stir in the vanilla extract and salt, then pour the mixture evenly over the pecans. Set aside to cool.
Make the dough and assemble
- Combine the wet ingredients. In a large bowl, whisk together the non-dairy milk, sugar, and melted vegan butter. The mixture should be just warm to the touch. If it’s too hot, it will kill the yeast.
- Proof the yeast. Sprinkle the yeast evenly over the mixture and stir. Let it sit in a warm place for 10 minutes. The yeast should be foamy and bubbly, which means it’s alive.
- Add the vanilla. Whisk until combined.
- Mix and rise. Add 4 cups (480g) of the flour and stir with a wooden spoon until just combined. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, until doubled in size.
- Make the filling. While the dough rises, add the softened vegan butter, brown sugar, and cinnamon to a medium bowl, then mix until combined. Set aside.
- Add the remaining flour. Once the dough has risen, stir in the remaining 1 cup (120g) of flour, baking powder, and salt.
- Knead. Transfer the dough to a clean work surface and knead for 10 minutes, adding more flour as needed, until it forms a smooth ball. The dough shouldn’t be sticky and should spring back when you poke it.
- Roll out. Roll the dough into a ½” thick rectangle. It doesn’t need to be perfect, but you can trim the edges for a cleaner shape.
- Fill. Spread the filling evenly over the dough.
- Roll and cut. Starting at the long side closest to you, roll the dough into a tight log and pinch the seam to seal. Cut the log into 12 even pieces using a serrated knife or unflavored floss.
- Second rise. Arrange the rolls evenly in the baking dish on top of the maple pecan mixture. Cover with a damp, clean towel and let rise in a warm place for 1 hour. About 30 minutes into the rise, preheat the oven to 350˚F.
- Bake. Bake for 27-30 minutes, until golden brown.
- Flip. Let cool in the pan for 10 minutes. Place a large baking sheet or serving tray on top of the baking dish and carefully flip it upside down so the buns release onto the tray. Remove the baking dish and parchment paper.
- Serve. Serve warm and enjoy!
Notes
- Milk temperature: Warm to the touch means about 105-110°F if you have a thermometer.
- Flour: Weighing is the most accurate. The amount of extra flour you need during kneading varies by humidity and brand, so add it gradually.
- Cutting with floss: Slide unflavored floss under the log, cross the ends over the top, and pull for a clean cut.
- Flipping: Flip after about 10 minutes, while the caramel is still loose. Spoon any topping or pecans left in the pan back over the buns.
- Make ahead: After arranging the buns in the pan, cover and refrigerate overnight. Let sit at room temperature for about 1 hour, until puffy, then bake.
- Storage: Keep covered at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- Prep Time: 2 Hours 55 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
