Fluffy and sweet vegan sticky buns flavored with pumpkin and spices, topped with a vanilla bean pecan glaze! 

Fluffy and sweet vegan sticky buns flavored with pumpkin and spices, topped with a vanilla bean pecan glaze!

I know that this is my second pumpkin recipe in a couple weeks, but trust me, these pumpkin vegan sticky buns are worth it! As part of a now annual tradition, my blogging BFF Sara organizes the #virtualpumpkinparty so a lovely group of bloggers can come together and share their finest pumpkin recipes. This year, Aimee from Twigg Studios helped organize the party too and it’s an epic roundup of pumpkin recipes! I know this recipe is a little more time intensive, between the two rise times and bake time, but like I mentioned in my pumpkin cheesecake recipe, if you’re going to make a dessert, might as well do it right the first time! I’ve tried to find ways around the double rise time of good cinnamon rolls and sticky buns, but honestly, it’s truly worth the wait to get fluffy, perfect vegan sticky buns that have just a hint of pumpkin flavor in the dough and filling. Word of warning when you go to make these, don’t use a more is better approach and let them rise for too long. I’ve made that mistake before and oftentimes, the dough takes on a super yeasty flavor and it overpowers all of the other goodness going on in the vegan sticky buns. If you need to slow the rise process, let them rise for an hour or two, then pop them in the fridge to prevent them from overproofing! Also make sure to divide the rolls between two pans, overcrowding doesn’t do anyone any good in this situation.

Fluffy and sweet vegan sticky buns flavored with pumpkin and spices, topped with a vanilla bean pecan glaze!

Now, on to all of the pumpkin recipes! Besides for these pumpkin vegan sticky buns, there are SO many good pumpkin party recipes out there, see the full list below the recipe. Major shout out to Sara and Aimee for organizing this event, I’ve started looking forward to it and will probably spend most of the day picking out recipes to use my next can of pumpkin on. Cheers to Monday!

Fluffy and sweet vegan sticky buns flavored with pumpkin and spices, topped with a vanilla bean pecan glaze!

Pumpkin Vegan Sticky Buns with Vanilla Bean Frosting
 
Prep time
Cook time
Total time
 
Fluffy and sweet vegan sticky buns flavored with pumpkin and spices, topped with a vanilla bean pecan glaze!
Author:
Recipe type: Breakfast
Serves: 16
Ingredients
  • For the dough:
  • ¾ cup non-dairy milk, lightly heated (I popped mine into the microwave for 30 seconds-1 minute)
  • 1 package of active dry yeast ( 2¼ teaspoons)
  • 3 tablespoons granulated sugar
  • ¼ cup pure maple syrup
  • Pinch of salt
  • ⅓ cup pumpkin puree
  • 1½ cups whole wheat flour
  • 1½ cups all purpose flour
  • For the glaze:
  • ¾ cup brown sugar
  • 2 tablespoons non-dairy milk
  • ⅓ cup maple syrup
  • 1 vanilla bean, scraped
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • For the filling:
  • ½ cup coconut sugar
  • 1 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon grated ginger
  • 2 tablespoons pumpkin puree
Instructions
  1. In a large bowl, combine the non-dairy milk, active dry yeast, and granulated sugar. Allow mixture to sit for about 5 minutes, to allow to yeast to activate. After the 5 minutes have passed, stir in the maple syrup, salt, pumpkin puree and flours. The mixture may seem too sticky, but at this point I started kneading the dough in the bowl to get all the flour into the dough. Knead for a minute, just working the dough enough to make it pliable. If the dough seems really sticky at this point, add a couple tablespoons of flour to make it easy to handle. Cover the bowl with a towel and allow to rise in a warm spot for at least an hour.
  2. While the dough is rising, prepare the filling and sticky glaze mixture.
  3. For the filling, combine all the ingredients in a small bowl and set aside.
  4. For the glaze, grease 2 round cake pans liberally. I sprayed mine more than usual because I wanted to make sure the rolls would come out easily. Stir together all the ingredients for the glaze, except for the pecans. Pour the glaze mixture evenly into the two greased pans and scatter the chopped pecans over the glaze. Set aside.
  5. After the dough has risen, lightly flour a flat surface and roll the dough out into a rectangle that is 14 inches by 12 inches. The measurement doesn't have to be exact, just as long as it's around that shape. Spread the filling mixture onto the rolled out dough all the way to the edges. Roll the dough up lengthwise into a big log. Slice into 1 inch pieces and place cut side up (like a cinnamon roll) into the pans, diving evenly between the pans. You will be placing the rolls into the glaze that is already in the pan. Cover with a towel and allow to rise for an hour, no more.
  6. Bake at 350 degrees for 20-25 minutes, or until golden brown. After the rolls have cooled for a few minutes, flip them upside down onto a cookie sheet or bigger sheet pan.

 

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