The world’s easiest sticky buns

Here are some thoughts I had prior to making these delicious treats. But I am happy to say that if my World’s Easiest Cinnamon Buns is something you can do (and you absolutely can), then you can also master the World’s Easiest Vegan Sticky buns!

To keep things a little on the healthier side, I went with a 2:1 mix of unbleached all-purpose and whole wheat pastry flour for a slightly heavy but still decadent roll.

You could go all-purpose to make a true bakery roll. Or you could use all whole-wheat for a healthier version or another combination I’ve never thought of. I think a mixture of spelled and regular flour would be great.

One true rise with nine ingredients (pecans are optional)

Foolproof methods

There is no need for fancy equipment or techniques

It’s easy to find out the secret behind these sticky buns’ ooey, gooey glaze.

Spread a mixture of vegan butter and brown sugar in the bottom baking dish.

Add pecans to your unbaked rolls, and then bake until golden and fluffy. Invert the pan after a few moments, and voilà! Your sticky buns will be a hit at the bakery, and your family members will wonder how you did it. Go you.

These rolls were so disgusting that I couldn’t stand to take photos. Take a look! I was tempted to inhale them all and not take any pictures. I held off for 30 minutes before taking a picture of one in the middle.

You know how it feels to unwrap a sticky bun or cinnamon roll. Start at the outside, and then work your way inside until you reach the sticky middle bite.

Enjoy the taste, my friends. Enjoy it as if it will never happen again. Repeat! These rolls are so simple to make and amazing. DO IT.



  • One cup Original Almond Breeze Almond Milk or other plain, dairy-free milk.
  • 3 Tbsp of vegan butter
  • One packet of rapid-rise (instant) yeast (1 packet yields about 2 1/4 tsp).
  • Cane sugar is organic and vegan-friendly.
  • 1/4 teaspoon salt
  • I used a mixture of whole wheat pastry and all-purpose flour, which I mixed 2:1.


  • 1/4 cup vegan butter (melted).
  • Half a cup of brown sugar OR granulated Sugar
  • 12-1 tbsp of cinnamon


  • Half a cup of brown sugar
  • Vegan butter, 1/2 cup
  • 1/2 cup pecans (chopped)


  • Heat the almond milk in a large pan (or a bowl of vegan butter in the microwave in 30-second increments) until it is warm and melted. Do not let the mixture boil. Let cool down to 110 degrees (43C), the temperature of a bath. The temperature should be warm, but not hot. Otherwise, the yeast will die.
  • Sprinkle yeast on the mixture and stir. After 10 minutes of activation, add the sugar and salt. Stir.
  • Add flour in 1/2 cup increments, stirring constantly. The dough will be very sticky. If the dough is too thick to stir it, place it on a lightly floured surface and knead it for about a minute until it forms a loose, elastic ball. Add more flour as needed. Then, rinse your bowl, add avocado oil or another neutral oil, and place your dough back in. Roll the dough ball around to coat it on all sides. Wrap the plastic wrap in a warm area and let it rise for 1 hour or until it doubles in size.
  • As the dough rises, prepare a sticky glaze. Mix butter and brown sugar and spread it evenly on the bottom 8×8 inch baking dish. Add pecans on top and set aside.
  • Roll out the dough on a lightly floured surface into a thin rectangular shape. Top with cinnamon and brown sugar or granulated vegan butter.
  • Start at one end and roll the dough tightly. Place seam-side down. With a serrated blade or a piece of floss, slice the dough into sections 1.5 to 2 inches wide and place in the 8×8 dish. The glaze should be on the bottom. Cover the dough with plastic wrap, and place it on top of your oven while you heat to 350 degrees F.
  • Bake the rolls in a hot oven for 25-30 minutes or until they are slightly golden. Allow to cool down for a couple of minutes, then carefully invert and serve.

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