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Cinnamon Sticky Buns

These cinnamon sticky buns are bursting with delicious cinnamon and juicy apple flavor! They're also drizzled with the tastiest, stickiest walnut sauce you've ever eaten. Save this recipe, you're going to want to make them more than once!

Course Breakfast
Cuisine Vegan
Servings 12 people
Author Vegan Test Kitchen

Ingredients

Dough

  • 1 c unsweetened almond milk
  • 2 tbsp pure, organic maple syrup
  • 2 1/4 tsp yeast
  • 2 1/2 c organic pastry flour
  • 1/4 c organic extra virgin coconut oil, unrefined
  • 1/4 tsp sea salt

Sticky Walnut Sauce

  • 2/3 c toasted walnuts, chopped (may substitute with pecans)
  • 1/2 c organic brown sugar, packed
  • 1/4 c vegan butter
  • 2 tbsp organic, pure maple syrup
  • 1/2 tsp sea salt

Cinnamon Apple Filling

  • 3 small apples, chopped (we used Honeycrisp)
  • 1/2 c organic brown sugar, packed
  • 3 tbsp vegan butter
  • 1 tbsp organic Ceylon cinnamon

Instructions

Dough

  1. Combine the almond milk and maple syrup in a small bowl and microwave until warm (approximately 45-60 seconds).

  2. Add the yeast to the bowl and set aside for approximately 10 minutes or until foamy. 

  3. Meanwhile, combine the pastry flour and sea salt in a large stand mixer and combine with the dough hook. 

  4. Once the almond milk mixture is foamy add it to the mixing bowl along with the coconut oil and combine on low speed until a soft dough forms. Continue to knead the dough for another 5 minutes, or until it begins to gather around the dough hook. Do not over-mix! 

  5. Coat a large bowl with cooking spray and carefully transfer the dough to the bowl. Cover and allow to rise until doubled in size (approximately one hour).

Apple Filling

  1. While the dough is rising, heat 1 tablespoon of the vegan butter in a medium sized saucepan over medium low heat. Add the chopped apples and sauté until soft, approximately 5 minutes. Transfer to a mixing bowl.

Sticky Walnut Sauce

  1. Add the brown sugar and vegan butter to the saucepan and whisk. Allow to simmer for approximately 5 minutes. 

  2. Add the maple syrup and sea salt. Whisk once again to combine. Remove from the heat and pour into a 8" loaf pan or a 8" round baking pan coated with cooking spray. 

  3. Carefully sprinkle the chopped walnuts over the sticky sauce. 

Cinnamon Filling

  1. In a small mixing bowl, combine the vegan butter, brown sugar and cinnamon until creamy and smooth. Set aside.

Rolled Dough

  1. Once the dough has risen to twice its size carefully transfer it to a surface dusted with flour and roll into a rectangle shape to a 1/4" thickness. 

  2. Using a spatula, carefully spread the cinnamon filling onto the rolled dough all the way to the edges. 

  3. Carefully spread the sautéed apples over the cinnamon filling until even. 

  4. Tightly roll the dough lengthwise and, once fully rolled, slice into 12-14 pieces. 

  5. Arrange the pieces in the loaf or round baking pan and cover with plastic wrap. Allow to rise for an additional 30 minutes.

  6. Preheat the oven to 350⁰F.

  7. Once the dough has risen, remove the plastic wrap and bake for 30 minutes or until golden brown.

  8. Remove from the oven and transfer to a serving platter immediately, turning upside down so that the sticky sauce is on top! 

  9. Drizzle with any remaining sticky sauce, slice and serve immediately! 

Notes & More

Recommended Ingredients 

  • We loved how this delicate, organic Ceylon Cinnamon tasted in this recipe the most! View it here
  • For the softest, flakiest dough use the Barista Blend Almond Milk from Califa Farms. View it here.
  • This active, dry yeast works like a charm, rising perfectly each and every time! View it here
  • This organic, pure Maple Syrup is rated number 1 for a reason! It tastes amazing in this recipe and over oatmeal for breakfast the next morning. View it here
  • We used this pastry flour because of it's delicate texture and vegan goodness. View it here!

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