Turn pantry staples into gooey, soft, sticky buns. The dough for these buns can be made a day in advance, so you can bake these first thing in the morning for someone you love (including yourself) or whenever cravings strike.
70g vegan butter
140g sugar (white, light brown and cane all work)
300g plant based cream (we used soy)
75ml lukewarm water
2 teaspoons fast action/instant yeast
3/4 teaspoon fine sea salt
120g plant based butter, at room temperature
100g sugar (white, light brown and cane all work)
1 tsp cinnamon
120g pecans, chopped
100g plant based butter
120g plant based cream (we used soy)
½ tsp salt
1 tsp arrowroot
To make the dough, start by melting the butter in a small saucepan over low heat. Once melted, add the sugar, cream and water and stir until the sugar is dissolved (1-2 minutes). Remove the saucepan from heat and let cool for 10 minutes.
In the meantime, combine 530g flour, yeast and salt in a large bowl and mix to combine. Add the cooled butter-cream-sugar mixture and using your hands, mix for 3-4 minutes to form a dough. It should be soft but not wet, so add up to 60g of flour, one tbsp at a time until the dough doesn’t stick to the bowl.
Lightly oil a separate bowl and transfer the dough in. Cover with a damp towel and leave in a warm place (this is very important) to rise for 1-2 hours, until it has doubled in size.
White the dough rises, make the sauce and bun filling. To make the sauce, preheat your oven to 180˚C and when ready, roast the chopped pecans in a small baking dish for 9-10 minutes.
In the meantime, combine butter, sugar, cream and salt in a small saucepan over medium heat and bring to a boil, stirring every minute or so. Lower the mixture to a simmer and cook for 4-5 minutes. In a small bowl, combine 1 tsp arrowroot with 1 tbsp water, and add the mixture the saucepan whilst stirring - this will thicken the mixture. Stir the roasted pecans into the pan and set aside.
To make the filling, combine butter, sugar, cinnamon in a small bowl and mix together with a fork until fully combined and fluffy.
Once the dough has risen, transfer it to a floured surface and knead for 2-3 minutes. Roll the dough out into a rectangle that is around 1 cm thick. Spread the filling evenly over the dough, then roll it up - starting from the widest side- to form a log. Cut the log in half, then halve that half and continue until you have rolls which are approximately 7-8cm thick.
Pour the sauce mixture into a baking tray, followed by the buns. Cover the tray with a kitchen towel and let rise in a warm place for a final 30-45 mins.
Bake for 28-30 minutes, until golden. Remove from the oven and carefully invert onto a serving tray or cutting board. Let buns cool for 10 minutes and serve warm.