One of my favorite treats as a kid were the sticky buns that my mom would make from time to time. Like many of the baked good recipes I’ll be posting on the blog this originated from my maternal grandmother, Billie Gerard. I never got the chance to meet my grandmother, she passed away a few months before I was born, but baking her recipes has always given me the opportunity to get to know her in a way. She was a baker, and she left behind a treasure trove of amazing recipes.
Most of my Grandma’s recipes contain dairy and eggs, but that hasn’t stopped me from adapting them to be vegan. Sometimes it takes a few tries, but I always manage to create a pretty spot on replica of the original recipe sans the animal products. I guess the one benefit to growing up an omnivore is that I’ve had all of these foods before, and know precisely how they should taste, so I can make sure the vegan version is as perfect as the original.
These vegan sticky buns are easy to make, and not very time consuming, minus the downtime they take to rise. As a self-professed lazy person I’ve never really minded having to wait an hour for my baked goods to proof as it just gives me a chance to take a break, and loaf around. They’re well worth the effort as they not only make a great decadent breakfast, but an any time snack as well.
Sticky Bun Dough
- 1 cup oat milk
- 3 tbsp vegetable oil
- 2 tbsp vegan white sugar
- 2 tbsp Bob’s Red Mill Egg Replacer
- 1/4 cup water
- 1 cup water
- 1 tbsp instant yeast
- 6 cups flour
Sticky Bun Filling/Topping
- 2/3 cup vegan brown sugar
- 1 cup vegan margarine
- 4 tbsp melted vegan margarine
- 2 tsp cinnamon
- 1 cup dark corn syrup
- Heat sauce pan on medium heat for about a minute. You can tell if it’s ready by flicking water at it. If it sizzles and quickly evaporates you’re good to go. Add the oat milk in. It should make a hiss as it goes into the pan. Keep it on medium heat and stir until it begins to simmer whisking occasionally. Don’t stir the liquid continuously as you want it to scald a little bit for this recipe.
- Very carefully add in the oil. The oat milk has probably reached a pretty high temperature here, so it may jump and splash back a little.
- Whisk in the sugar and salt and allow to simmer for another minute.
- Turn off burner and remove the liquid from heat. Allow to cool until it is about room temperature.
- While the milk mixture cools combine the egg replacer with 1/4 cup of water in a separate bowl. Mix thoroughly and set aside.
- In a large mixing bowl combine yeast with one cup hot water. The water should be hot, but not so hot you can’t touch it.
- Add the egg replacer, the milk mixture, and three cups of flower and beat by hand or with a hand mixer.
- Add in the rest of the flour. If you chose to use a hand mixer you’ll want to ditch it at this point, because the dough is about to get too heavy for it. Mix the flour in with your hands or a spoon until a soft, somewhat sticky dough has formed.
- Knead for a few minutes on a floured surface. Grease mixing bowl, and return the dough ball to the bowl. Cover with a towel and set aside for an hour or until dough has doubled in size.
- Once the dough has doubled break it into two portions so it is easier to work with. Roll out each portion separately into a roughly 14″x8″ rectangle.
- In a bowl soften one cup of margarine to room temperature, and cream in the vegan brown sugar.
- Grease two Pyrex baking dishes (sized approximately 15″x8″) with room temperature butter and brown sugar mixture. Make sure the mixture reaches all the way up the sides, as well as completely coating the bottom.
- Melt down two tablespoons of margarine, and stir in the cinnamon. Brush mixture over each rectangle.
- Roll each rectangle up longways like a pumpkin roll or jelly roll, and cut into 16 pieces
- Place your pieces in the buttered pans leaving about 1/2″ of space in between each one.
- Preheat oven to 400 degrees. Cover with foil and allow to proof a second time on top of the preheating oven for 20 minutes.
- Bake for 20 minutes, and then drizzle each pan with 1/2 cup of dark corn syrup while they are still hot. Allow to cool, and enjoy.