Vegan Sticky Buns

Bakery-quality vegan sticky buns that are totally doable even for the more novice baker. Whole grain, lower glycemic, and so satisfying to make and enjoy.

For the Dough:
3 1/2 cups light spelt flour, plus extra for rolling out the dough
1/4 cup coconut sugar
2 1/4 teaspoons active dry yeast
3/4 teaspoon fine grain sea salt
1 cup non-dairy milk (I used cashew milk), warmed (about 115 degrees F)
1/4 cup unrefined coconut oil, melted (plus a little extra for greasing the bowl/pan)

For the Sticky Glaze:
1/2 cup coconut sugar
1/2 cup melted unrefined coconut oil
1/4 cup full-fat coconut milk, room temperature or warmed slightly (to prevent the coconut oil from solidifying)
3/4 cup chopped pecans

For the Filling:
1/3 cup coconut sugar
1 1/2 tablespoons ground cinnamon
2 tablespoons unrefined coconut oil, melted

View the full recipe at Pickles & Honey →