These scrumptious looking buns are a simple variation of our original cinnamon rolls recipe stuffed with spiced whiskey peaches and topped with the caramel from our salted caramel apple crumble tart recipe!
I'm not sure what constitutes a sticky bun versus a cinnamon roll, but I would think these are more sticky bun-esque with the vegan caramel sauce and pecans. Either way, roll your love into these on Mother's Day and say "thanks for all you've done Mom!"
Follow this recipe to a T or try your own version stuffed with anything you like! Be sure to tag your photos on social with @hotforfood #hotforfood. We love seeing the vegan love you're always cooking up from the blog.
** makes 12 rolls
1 packet active dry yeast (2 1/4 tsp)
1 C warm water (100 F)
1/4 C organic cane sugar
3 C all-purpose flour
1 tsp sea salt
1/4 C coconut oil (melted)
1/4 C all-purpose flour (for rolling out dough)
1 tsp coconut oil (to oil the bowl for proofing)
2 tbsp coconut oil (melted) (can substitute vegan butter)
1/4 C organic cane sugar
1 tbsp cinnamon
salted caramel ingredients:
1 C coconut sugar
1/4 C non-dairy milk
3 tbsp vegan butter
1/4 tsp sea salt
1/3 C pecans, toasted and roughly chopped
Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
Meanwhile melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100F.
Combine flour with sea salt in a large mixing bowl. Then create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it. Fold the dough gently to combine. It should just come together and then you can use your hands to knead the dough a few times into a ball.
Lightly oil another large mixing bowl with 1 teaspoon of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
Combine sugar and cinnamon for the filling and set aside.
Melt 2 tablespoons of coconut oil or vegan butter in the pan you want to bake the cinnamon rolls in, then you can use the residue to grease all sides of the pan.
Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approx. a 16” x 16” square.
Leave a 1” edge on one side of the dough free from melted oil and any fillings. That will be the outside edge when you roll the dough up.
Brush melted coconut oil on the surface of the dough. Then sprinkle the cinnamon sugar mixture evenly on top. At this point, add any fillings, like more pecans or whatever you like, on top of this cinnamon sugar mixture (optional).
Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls.
Place the rolls in the pan leaving a bit of space to the edge of the pan. Cover the pan in plastic wrap and a towel, and allow the rolls to proof in a warm dark place for another 2 hours. I've also left them overnight in the warm dark place and they're fine. Bake them the following morning as soon as possible.
NOTE: Do not put these in the fridge to rise. While I have done it once and it worked, it seems to be an unreliable method.
Pre-heat oven to 350F. Then bake the rolls for 25 minutes.
To make the caramel, combine the ingredients in a small saucepan over medium heat. Whisk occasionally for 7-8 minutes as it thickens. Remove from the heat. It will thicken as it cools slightly.
When ready to serve the cinnamon rolls, drizzle the caramel on top of warm rolls and sprinkle with chopped pecans. Serve immediately!
If you want to do more of a traditional cinnamon roll with vanilla frosting follow this recipe.