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.
NOTE: I've since changed the recipe slightly from the one mentioned in the video. However, if you switch the type of flour from all-purpose flour than you likely will need to add more flour than listed once you're kneading. I've also reduced the amount of sugar in the dough.
** makes 12 rolls
(RECIPE updated February 2017)
2 tsp active dry yeast OR quick rise yeast (NOTE: different mixing procedures for each)
1 1/2 C warm water (see exact temperatures depending on yeast used)
1 tbsp organic cane sugar or granulated sugar
3 C all-purpose flour
1 tsp sea salt
1 tbsp + 1 tsp vegetable oil, or melted vegan butter or coconut oil
1/4 C all-purpose flour (for rolling out dough)
2 tbsp melted vegan butter or coconut oil
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 or butter over low heat. Ensure it's 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 water and yeast mixture and the oil into it.
If you're using quick rise yeast add the yeast and sugar in with the flour and sea salt and stir to combine. In this instance you will need water between 120F and 130F. Create a well in the middle of the dry ingredients and add 1 tablespoon of oil and the water.
In both instances, once everything is in the bowl fold the dough gently to combine it with a spatula until it comes together to form a ball that is slightly sticky. Flour your surface and hands and place the dough on the surface. Press with your fingers and wrists and fold onto itself kneading 10 to 15 times until the dough is slightly sticky.
Again, if you've used a different flour you might need to add up to 1 cup of extra flour if your dough is too sticky. However, only add a small amount at a time as you don't want to add too much flour or it will make the dough tough. If it starts sticking to you hands lightly flour them and your surface as you knead.
Lightly oil the mixing bowl with 1 teaspoon of oil, or butter. It's fine if there are remnants in the bowl from mixing. Lightly flour the outside of the ball of dough and place it in the bowl. If you used active yeast you will need to proof it for 1 to 2 hours in a warm dark place. Cover it with a damp towel and place somewhere like the top of the fridge or in the oven or microwave, away from any cool drafts. The dough will double in size.
If you used quick rise yeast just let the dough rest for 10 to 20 minutes with a damp towel over the bowl. Then proceed with making the filling and shaping the rolls.
Meanwhile 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.
Brush melted coconut oil or butter on the surface of the dough. Leave one 1" edge clean with no oil or butter. 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 greased pan leaving space between the rolls and the edge of the pan. Cover the pan in plastic wrap and a tea 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 to 30 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.