The ultimate sticky and gooey cinnamon rolls stuffed with a mixture of toasted and sweet nuts & seeds. Drizzled with a maple glaze. 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 coconut sugar, vegan butter, and cinnamon.
- A nutty and fluffy cinnamon roll dough made from dark rye flour and all-purpose.
These sticky buns have all the right ingredients. You drooling?
These Ultimate Vegan Nutty Sticky Buns are…
- Oh so delicious!
The Ultimate Vegan Nutty Sticky Buns
The ultimate sticky and gooey cinnamon rolls stuffed with a mixture of toasted and sweet nuts & seeds.
- 2 ¼ cup unbleached, all-purpose flour
- 1 cup dark rye flour
- 2 tbsp coconut sugar
- 1 tbsp flax seed meal
- ¼ tsp baking soda
- 1 packet rapid-rise yeast
- ¼ tsp salt
- ¾ cup non-dairy milk
- 1 tbsp apple cider vinegar
- 2 tbsp melted vegan butter
- ¼ tsp vegan butter
- 1 cup finely chopped mix nuts and seeds (I used a mixture of pecans, hazelnuts, pumpkin, and sesame seeds)
- 1 tbsp maple syrup
- ⅓ cup melted vegan butter
- 1 cup coconut sugar
- 1 tbsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp non-dairy milk
- 1 tbsp maple syrup
In a medium bowl, whisk together flours, coconut sugar, flax, baking soda, yeast, and salt. In a stand mixer, combine milk and apple cider vinegar. Let sit for 5 min. to curdle. Whisk in melted vegan butter. With the paddle attachment, slowly add flour. Stir on low speed until a soft dough forms. Switch to the dough hook and allow it to come together for an additional minute. Press dough together into a ball and transfer to a greased bowl. Cover with a towel to prevent it from drying out.
In a small skillet, melt ½ tsp vegan butter over medium-low heat. Add chopped nuts and maple syrup. Toast for 2-3 min. until light golden brown and nuts are aromatic. Transfer to a small bowl. Whisk together melted butter, coconut sugar, and cinnamon in a small bowl until combined. It should be a slightly runny paste.
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.
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 8 equal portions. Transfer rolls to the baking dish with spiral side up. Cover with a towel and set in a warm place (I placed it in my oven that was off) for an hour to rise.
Preheat oven to 350 degrees. Bake for 25 min. until golden brown.
Whisk together all icing ingredients until smooth. Serve cinnamon rolls with a generous drizzle of maple icing. Enjoy!