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.
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!
Pumpkin Vegan Sticky Buns with Vanilla Bean Frosting
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 115 minutes
- Yield: 16 1x
- Category: Breakfast
Description
Fluffy and sweet vegan sticky buns flavored with pumpkin and spices, topped with a vanilla bean pecan glaze!
Ingredients
- For the dough:
- 3/4 cup non-dairy milk (I popped mine into the microwave for 30 seconds-1 minute, lightly heated)
- 1 package of active dry yeast (2¼ teaspoons)
- 3 tablespoons granulated sugar
- ¼ cup pure maple syrup
- Pinch of salt
- 1/3 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
- 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.
- While the dough is rising, prepare the filling and sticky glaze mixture.
- For the filling, combine all the ingredients in a small bowl and set aside.
- 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.
- 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.
- 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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Kate says
Happy Monday! These look delicious – can’t wait to get my pumpkin bake on this week 🙂
Heart of a Baker says
Yes! There are so many to choose from now!
Heart of a Baker says
Yes! I seriously just need to go buy a whole boatload!
Kelsey @ Appeasing a Food Geek says
Love the addition of the pecans! These are seriously calling to me. Much needed on a Monday morning! Happy #virtualpumpkinparty! xoxo
Heart of a Baker says
I just need these every Monday!
Rony Jahid says
Really good looking & nice glaze mixture. Perfect desert but easy to make. Nice sharing.
Aimée / Wallflower Kitchen says
Your recipes always, always, always make me drool. So gorgeous! After looking through all these amazing pumpkin recipes, I am starting to get super hungry.
Heart of a Baker says
You are too kind! I feel the same way about yours Aimee! xoxo
Chelsey @ Chelsey Crafts says
Aw yum! I second Aimee with the drooling.
Is it terrible that I want these for breakfast?
Heart of a Baker says
Not at ALL! I think they would be perfect! 🙂
whiskandshout says
Abby, these look so delicious! Those pecans with the pumpkin…. pinning to make! 🙂
Heart of a Baker says
Such a match made in heaven!
Sarah | Well and Full says
I want to show this recipe to all my non-plant-based friends and be like, “Come to the vegan side, we have pumpkin sticky buns!!” 😉 🙂
Heart of a Baker says
yes yes yes! I think this would convince anyone, right?! 🙂
Tessa | Salted Plains says
These look so ooey-gooey fantastic. My mouth is watering! Love that GIF too. Sticky buns were made for fall mornings – so good, Abby!! xoxo
Heart of a Baker says
GIFs are everything to me now! I’ll take sticky buns all year round 🙂
Sonja Overhiser says
These look gorgeous and decadent! Love the animated “reveal” 🙂
Heart of a Baker says
Thank you Sonja! I can’t stop with the GIFs, my husband has been put to work many a time now helping with them 🙂
Sara @ Cake Over Steak says
These look so good Abby! Thanks so much for being a part of this epic party. I want to make ALL the things. 😀
Heart of a Baker says
Thank YOU for organizing! Now I just want ALL the pumpkin things! xoxo
sundiegoeats says
Perfect 10 score on that unmolding 😉
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