Pecan Sticky Buns

Vegan Pecan Sticky Buns

       Recipe by: Emily Daniels

           

Dough:

            ~Makes 8 – 12 Sticky Buns~

1 ½ - 2 ½  Cups All Purpose Flour

1 tsp Instant Yeast

½ Cup Soy Milk

¼ Cup Packed Light Brown Sugar

¼ Cup Butter Flavored Crisco or Vegan Margarine

1 ½ tsp Ener-g egg replacer powder

            Mixed with 2 Tbs orange juice instead of water

1 Tbs Cinnamon

 

Dough:

Put the yeast into a large bowl.

Mix I ½ tsp of ener-g egg replacer with 2 Tbs orange juice (I used 100% O.J. form the refrigerated section) in a small container.

Heat ½ cup soy milk until luke warm (I used Silk Vanilla Light).

Add heated milk, sugar, butter, egg mixture, and cinnamon to the yeast and mix well.

Don’t worry if your “butter” isn’t fully incorporated we’ll be kneading the dough in a minute!

Begin with 1 ½ cups of flour and mix well. You might not need the full amount called for. Add additional flour as needed just enough so the dough isn’t sticky.

            (Mine took just under 2 cups of flour)

Put in a warm place to rise until doubled in size. This takes about an hour.

Make the filling and topping and set aside.

 

Filling:

¼ Cup Light Brown Sugar

2 Tbs Sugar

2  tsp Cinnamon

½ Cup Chopped Pecans

Mix all ingredients in a small bowl.

 

Topping:

¾ Cup Light Brown Sugar

2 Tbs Water

1 tsp Cinnamon

½ Cup Butter Flavored Crisco or Vegan Margarine

½ Cup Chopped Pecans

Mix in sauce pan or microwave until crisco or margarine is melted.

 

Assembly: 

Melt 2 – 4 Tablespoons of Butter Flavored Crisco or Vegan Margarine.

On a floured surface roll dough out into a rectangle approximately 12” x 18”.

Brush the dough with melted crisco and sprinkle filling mixture evenly covering the dough.

Roll the rectangle tightly into a jelly roll to form a long log.

Slice the log into 8- 12 rolls apx 1 ½” wide each.

Place on an oiled cookie sheet or baking pan and cover with the topping mixture.

Let rise for an additional hour.

Before the hour is up preheat oven to 350 F.

Bake the rolls for 30- 35 minutes.

Let cool for about 15 minutes to firm up after baking.