Happy Monday! I thought we would start the week off right with these Brown Sugar & Maple Sticky Buns! I posted these on my story two weekends ago when I made them for our Sunday Morning Coffee with our family and everyone was in love with them! I am so happy to be sharing the recipe with you today.
About these buns:
Sticky buns are very similar to cinnamon buns, except before putting them in your pan, you make a simple “caramel” type sauce that goes in the bottom. Then, you add in the buns and bake. Finally, after taking the pan out of the oven you invert it onto your cooling rack or serving tray and then you have these gorgeous, caramel-topped sticky buns that are also filled with cinnamon sugar.
The buns themselves are less on the sweet side than a normal cinnamon bun, which contrasts the gooey caramel on top so well! I like that they aren’t insanely sweet, because you can make them for brunch and not feel like you accidentally ate dessert in the morning. Nothing wrong with that, but I do find too much sugar in the morning sets me up for a kind of weird day!
No nuts please!
Most sticky buns actually have a layer of toasted nuts in the caramel (which is on top once you flip them). However, I, and the rest of my family, aren’t really nuts-in-sweets people. So, feel free to add some chopped toasted walnuts if you’re into that, but I just opted for a more basic, gooey all around, sticky bun vibe!
Fluffy vegan cinnamon rolls baked in a pan of maple brown sugar caramel, then flipped over – sticky buns!
1 1/2 cupsnondairy milk, lukewarm (just warm to the touch)
2tspactive dry yeast
4 1/2cupsall-purpose flour
10 tbspvegan butter, melted
1/4 cup softened vegan butter
1/2 cup brown sugar
2 tsp ground cinnamon
1/4cup maple syrup
1/2 cuppacked light brown sugar
1/4 cup vegan butter
In a mixing bowl, stir together lukewarm milk and yeast and let sit for 5 minutes until foamy.
In a large bowl or stand mixer add the flour, salt and sugar and whisk to combine. Make a well in the center and pour in the yeast/milk mixture and melted butter. Mix on low speed or with a large spoon until dough pulls away from the sides of the bowl (it will still be a bit sticky).
Turn the dough out onto a lightly-floured surface and form into a ball. Place in a medium size bowl and cover with plastic wrap or a clean dish towel and place in a slightly warm, draft-free area for 1-2 hours to rise, until about doubled in size.
Grease a 9×13″ pan (I used metal) with cooking spray or vegan butter. Set aside.
When the dough has about 15 minutes of rising time left, make the caramel: In a small pot on medium heat, add the maple syrup, brown sugar, vegan butter and vanilla. Heat until butter is melted and mixture is combined, then increase heat to medium-high until mixture comes to a boil. Let boil for about 30 seconds, then remove from heat and pour into the prepared metal pan. Set aside.
Make the rolls: Turn the dough onto a lightly floured surface and roll it into a long rectangle with a rolling pin, approximately 20 inches by 9 inches. Spread the vegan butter evenly over the dough, leaving a 1 inch strip across the top bare (so you can seal the rolls).
Stir together the sugar and cinnamon, then sprinkle evenly over the buttered dough.
Starting with the long side closest to you, roll the dough snugly up from bottom to top. Slice into 12 even rolls. Place rolls into the baking pan, spaced evenly apart. Cover lightly with plastic wrap or a clean dish towel and let rise in a warm, draft-free area for 1 hour.
When the dough has about 15 minutes left of rising time, preheat the oven to 375 F.
Bake the cinnamon rolls in preheated oven for 32-35 minutes, until golden brown on top. Remove from the oven and let stand 2 minutes (don’t let the rolls sit out of the oven for too long before flipping, or the topping will stay stuck in the baking pan), then place a sheet pan over top of the pan and quickly invert the pans to flip the sticky buns upside down onto the sheet pan.
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