Vegan Sticky Buns

This is a keeper!

Notes

- This makes enough for an 8x12 pan. Either make half a recipe or freeze the extra sections to bake another day. 

2020: I made the dough in the bread maker, but not all the flour was incorporated. I will add more liquid or reduce the flour slightly next time. 

2021: Used 2 ¼ to 2 1/3 cups of all purpose flour -- perfect! 

DOUGH
1 cup non-dairy milk (I use almond milk)
3 Tbsp vegan butter
2 ½ - 3 cups unbleached all-purpose flour 

1 Tbsp sugar
½ tsp salt

1 packet rapid-rise (instant) yeast (1 packet yields ~ 2 ¼ tsp)

FILLING
¼ cup vegan butter (melted)
½ cup brown sugar OR granulated sugar (I mix the 2 or just use brown sugar)
1 Tbsp cinnamon

STICKY GLAZE
¾ cup brown sugar
¾ cup vegan butter
¾-1 cup pecans (roughly chopped)

INSTRUCTIONS

1. With Bread Machine Add the ingredients for the dough to the bread machine in the order listed. Run the Regular Dough cycle. (Use Quick Dough if really running short on time, punch it down, and let re-rise in the fridge). 
2. Without Bread Machine
1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
3. Next add in flour ½ cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with avocado oil or other neutral oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
3. While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish. Add the pecans to the dish and set aside.
4. On a lightly floured surface, roll out the dough into a rectangle, about 1/4" thick. Brush with melted vegan butter and top with brown sugar (or granulated sugar) and cinnamon.
5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1 ½½½½" sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls as original recipe is written // adjust if altering batch size). 
6. If baking the next day, cover with the plastic wrap and place in the refrigerator. Remove 30 mins before baking. If baking immediately, Cover with plastic wrap and let it briefly rise again while you preheat oven to 350 degrees (176 C).
7. Once the oven is hot, bake rolls for 25-30 minutes at 350F or until slightly golden brown. Let cool for a few minutes, carefully invert, and then serve immediately.