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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

  • Author: Abby Thompson
  • Prep Time: 90 minutes
  • Cook Time: 25 minutes
  • Total Time: 115 minutes
  • Yield: 16 1x
  • Category: Breakfast


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


  • 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


  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.