The ultimate sticky and gooey cinnamon rolls stuffed with a mixture of toasted and sweet nuts & seeds. I assure you these will be your latest obsession.
When I tell you I am obsessed with this sweet treat…I mean I am actually obsessed. These are better than your average cinnamon rolls with:
- Crunchy chopped hazelnuts, pecans, pumpkin seeds, and sesame seeds, toasted in a bit of maple syrup.
- A gooey and sweet filling made from brown sugar, vegan butter, and cinnamon.
- A nutty and fluffy cinnamon roll dough
These sticky buns have all the right ingredients.
You drooling, yet?
These Ultimate Vegan Nutty Sticky Buns are…
- Fluffy
- Gooey
- Sticky
- Nutty
- Crunchy
- Sweet
- Simple
- Oh so delicious!
The ultimate sticky and gooey cinnamon rolls stuffed with a mixture of toasted and sweet nuts & seeds.
- ½ cup vegan butter, melted
- 1 cup non-dairy milk
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast
- 3 cups all-purpose flour
- ¼ tsp salt
- ¼ tsp vegan butter
- 1 cup finely chopped mix nuts and seeds (I used a mixture of pecans, walnuts, and sesame seeds)
- 1 tbsp maple syrup
- ⅓ cup melted vegan butter
- 1 cup brown sugar
- 1 tbsp ground cinnamon
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In a medium saucepan, combine the butter, milk, and sugar. Heat on medium-low until butter is completely melted and sugar is dissolved. Transfer to a small bowl and cool until <120°F. Sprinkle over yeast and let sit for 10 min until foamy.
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In a large mixing bowl, whisk together the flour and salt. Make a well in the center of the flour and pour in butter mixture. Stir with a wooden spoon or spatula until combined and a dough comes together. Once it's too hard to combine with spoon, use your hands to knead it until it forms a soft dough. Form into a loose ball and place in a clean, lightly oiled bowl. Cover with a damp towel and let rise in a warm place for an hour or until doubled in size.
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While dough is rising, prepare the filling. In a small skillet, melt ½ tsp vegan butter over medium-low heat. Add chopped nuts/seeds and toast for 2-3 min. until light golden brown and nuts are aromatic. Stir in maple syrup and take off the heat. Transfer to a small bowl.
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In a medium-sized bowl, whisk together ⅓ cup melted butter, brown sugar, and cinnamon until combined – it will be a slightly runny paste.
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Grease an 8×8 square baking dish with vegan butter. Spread about 2 heaping tbsp of cinnamon sugar mixture onto the bottom of the baking dish. Sprinkle over a thin layer of toasted nuts.
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Roll out dough to a 9×12" rectangle. Trim edges if rough. Spread over remaining cinnamon sugar mixture in an even layer, making sugar to get the edges. Sprinkle over toasted nuts. Carefully, roll the dough into a log. Cut into ½" wide portions. Transfer rolls to the baking dish with spiral side up. Cover with a damp towel and set in a warm place (I placed it in my oven with light on) for an hour to rise.
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Preheat oven to 350°. Bake for 25-30 min. or until golden brown.
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Immediately after taking out of the oven, place a cutting board or heat-proof serving platter over the top of the baking dish. Flip the baking dish and carefully remove it to reveal the underside (or sticky part) of the sticky buns. Let cool for 5 minutes…or if you're too inpatient like me, enjoy right away!
