Simplified Vegan Sticky Buns |

Simplified Sticky Buns

Simplified Vegan Sticky Buns |

About a month ago, I discovered that it’s surprisingly easy and rewarding to make my own cinnamon rolls from scratch. Well, I think I’ve created a bit of a monster. A flour-covered, cinnamon-bulk-buying, fluffy-dough-obsessed monster. And I blame Aaron.

You see, Aaron has what I lovingly call a “baked good problem,” not unlike my “chocolate problem” which necessitates a minimum of one piece of dark chocolate every single night and sometimes after lunch too. Aaron’s “baked good problem” is so fierce, living close but not too close to a top-notch bakery has always been a consideration in where we decided to live. Our last apartment was a ten minute walk from the most perfect little french bakery, the ideal distance because it wasn’t too far to be a hassle, but it wasn’t too close to be a healthy eating or financial drain. The predicament was that Aaron’s office at the time was around the corner from his most favorite bakery ever: Flour. If you’re from Boston, you know what I’m talking about, and you also already know why I’m sharing a recipe for sticky buns.

Flour Bakery makes the most sought-after sticky buns in all of Boston. They’re so popular, you have to get there extra early in the mornings, and especially on the weekends, for a chance at procuring one. In my pre-vegan days, Aaron and I used to live around the corner from their South End location and make it a Saturday morning tradition: sticky buns, strong coffee (for him), soy chai latte (for me), and a puppy perched on my lap stealing all of the attention from people walking by. It was one of those fleeting and special periods in life where the days are full in such a satisfying way that we knew even in the moment how good we had it.

Simplified Vegan Sticky Buns |

Where we live now is admittedly too far away from a really good bakery, but the upside is that we no longer need to budget for Aaron’s Flour habit and I’ve discovered the joy of making things like really awesome cinnamon rolls and now vegan sticky buns with my own two hands. There is just something about dough that rises and cinnamon in the air that is so…perfect. Taking the time to bake your own bread should be considered its own form of meditation.

Simplified Vegan Sticky Buns |

Simplified Vegan Sticky Buns |

Simplified Vegan Sticky Buns |

Simplified Vegan Sticky Buns |


Simplified Sticky Buns

Simplified Vegan Sticky Buns |

Simplified Sticky Buns


Serves: 9 to 11 sticky buns

Prep Time: 2 hours 30 mins

Cook Time: 18 mins

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.

Simplified Vegan Sticky Buns |

Simplified Sticky Buns



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 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

Cuisine: Vegan Servings: 9 to 11 sticky buns

Prep Time: 2 hours 30 mins Cook Time: 18 mins

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.


  • Lightly oil a large mixing bowl with coconut oil and set it aside. Add the flour, coconut sugar, active dry yeast, and salt to the bowl of a stand mixer with the dough hook attachment. Mix until combined. Add the warmed non-dairy milk and melted coconut oil, then mix again on medium speed for 5 minutes. If the dough is too sticky (it should pull away from the sides of the bowl), you can add additional flour 1 tablespoon at a time. Transfer the dough to the oiled mixing bowl, cover it with a towel, and set it aside in a warm place for 1 hour to rise.
  • In a small bowl, prepare the sticky glaze by stiring together the coconut sugar, melted coconut oil, and coconut milk. Transfer it to your baking dish and spread it into an even layer. Sprinkle with pecans and set it aside.
  • Line your counter with a piece of parchment paper and sprinkle it with flour. Roll the dough out into a rectangle that is about 16 x 12 inches, with the 16 inch length parallel to you. Prepare the filling by combining the coconut sugar and cinnamon in a small bowl. Brush the dough with the melted coconut oil, then sprinkle it with the coconut sugar and cinnamon mixture. Very tightly roll the dough into a log, rolling it from bottom to top, then cut it into 9 to 11 even rolls depending on how large you want them (you can trim off the messy ends before cutting into rolls if you like). Transfer the rolls to your baking pan with the sticky glaze, spacing them apart evenly. Cover the pan with a towel and allow the rolls to rise in a warm place for 1 hour, or until the rolls double in size (they should expand to fill the baking pan). Pre-heat the oven to 375 degrees F, then bake them for 18-20 minutes, or until golden.
  • Allow the rolls to cool in the pan for about 10 minutes (not much longer or else the glaze is likely to get stuck to the pan). Place a cutting board or large plate on top of the pan, flip it upside down and lift away the pan to reveal beautiful vegan sticky buns! Serve immediately.

Copyright © 2022 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Cadry says

    Oh, my god. These look amazing! Who kneads flour? Ha! I mean, who needs Flour? 🙂

    1. Amanda says

      You are too funny. I love it!

  2. Emma says

    Wowza! These look like a real treat. I share your chocolate “problem” but wouldn’t say no to one of these!

  3. Stacy says

    Do you think it would be possible to do the pre-rising of the dough the night before and just pop them in the oven in the morning? I hate to wake up too early on the weekends, and they sound perfect for Sunday mornings! 🙂

    1. Amanda says

      I hear you on wanting to sleep in on the weekends. I haven’t tried this myself, but you should be able to let the dough rise overnight in the fridge. The cooler temps should slow down the process so that the rise is about equal to a 1 hour rise in a warm place. If you try this, let me know how it works for you!

      1. Stacy says

        I made this last weekend and they were freaking incredible!! I did make them the night before and put them in the fridge overnight. I just pulled them out in the morning and let them sit out a little bit before putting them in the oven. My non-veg family has already asked for the recipe!! And, I am making them again this next weekend!

      2. Amanda says

        That’s awesome, Stacy! Your comment made me so happy. It’s always really rewarding when non-veg people end up loving a vegan recipe!

  4. Katie says

    This looks INCREDIBLE. Loving this blog…you guys and Minimalist Baker are my go-to’s.

    1. Thank you, Katie! That is so sweet of you to say. <3

  5. Joelle says

    Hello! Any chance I could replace Yeast with Baking Soda, I am yeast allergic and I would loooove to try those 🙁

    1. Hi Joelle, I’m not sure…I haven’t tried making these without yeast. If you give them a try, please let me know how they turn out!

  6. Sasha says

    Hi! Do you think instant yeast would work as well? Thanks 🙂

    1. Amanda says

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