These Vegan Sticky Buns with Apples are warm, soft, cinnamon-y, slightly chewy and stretchy, and so so delicious. They're easy to make from scratch (no mixer needed!). These sticky buns can be prepared ahead for a quick and easy vegan holiday breakfast or any-time treat.
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Sticky buns vs cinnamon rolls
Sticky buns and cinnamon rolls are both delicious ooey-gooey baked goods with soft sweet slightly-stretchy cinnamony dough rolled up and baked into delicious buns. The main differences between the two are that sticky buns typically contain nuts, such as walnuts or pecans, and sticky buns are a little stickier than cinnamon rolls.
This is because the process for making sticky buns starts out by adding a brown sugar sauce on the bottom of your baking pan. This sauce caramelizes as the sticky buns bake and makes for a sticky bun that absorbs the buttery sauce on the bottom.
This vegan sticky bun recipe also contains chopped apples for a bit of juicy apple flavor in every bite.
Try drizzling these sticky buns with homemade vegan caramel sauce or vegan cream cheese icing. To make the icing, follow the recipe from this vegan carrot cake and thin out the icing with just a splash or almond milk.
More vegan baked goods: Vegan Lemon Poppy Seed Loaf
Vegan sticky buns
Sticky buns are traditionally made with eggs, butter, and milk, so I veganized my favorite sticky bun recipe by omitting the eggs, substituting the butter for coconut oil, and substituting milk for a vegan almond milk.
The buns still rise up and have a soft, slightly chewy, stretchy texture thanks to the easy yeast dough, and they're still loaded with delicious warm cinnamon flavor that you expect when you bite into a fresh sticky bun.
More vegan baked goods: Vegan Chocolate Chip Banana Bread
Make ahead vegan holiday breakfast or dessert
The great part about these vegan sticky rolls is that you can prepare the dough for the rolls and refrigerate it for 1-2 days in advance! All you have to do in the morning (or whenever you want to enjoy these) is take the dough out of the fridge and let it come to room temperature, then bake.
This makes for a super easy make-ahead vegan breakfast recipe!
More easy baked vegan breakfasts: Vegan Sheet Pan Pancakes
Ingredients
The ingredients list might seem long, but you use many of the same ingredients throughout the whole recipe (dark brown sugar, coconut oil, almond milk). I broke up the ingredients list into 3 separate sections to make it easier to follow.
For the sticky bun dough:
- 2 teaspoons active dry yeast (not rapid rise yeast)
- 1 tablespoon vegan dark brown sugar
- 6 tablespoons vegetable oil (that's ¼ cup + 2 tablespoons, you can use melted coconut oil)
- 1 cup almond milk, warmed up to 100F (plain unflavored is best)
- 2 ¾ cup all-purpose flour
- ½ teaspoon salt
For the cinnamon filling:
- ½ cup packed vegan dark brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 small apples (or 2 medium)
- 1 cup chopped walnuts or pecans
- 3 tablespoons melted coconut oil (you'll use this to brush the rolled out dough)
For the pan sauce:
- 3 tablespoons coconut oil
- 2 tablespoons almond milk
- ⅓ cup packed dark brown sugar
More vegan desserts: Vegan Chocolate Gingersnap Bars
Equipment
In addition to the typical baking equipment (measuring cups and spoons, bowls), you'll need the following for this recipe:
- 9x13-inch baking pan
- Plastic wrap or a clean kitchen towel (I love this compostable cling wrap!)
- Small saucepan
- Thermometer (not absolutely necessary, but helpful for heating up the milk to the correct temperature for quick yeast activation and rising)
- Vegetable peeler or apple peeler (or use a knife)
- Sharp knife
More vegan desserts: Vegan Zucchini Muffins
Instructions
Prepare the dough:
Step 1: In a small bowl, warm the almond milk to 100-115° F. Stir in the brown sugar and sprinkle the yeast on top. Allow the yeast to rest until it forms tiny foamy bubbles on top.
Step 2: In a large bowl, combine the flour and salt. Add the activated yeast mixture. Stir until mostly combined.
Step 3: Add the oil and mix to completely combined.
Step 4: Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy. Form the dough into a ball.
Step 5: Spray a large bowl with oil or brush it with oil. Place the dough ball in the oiled bowl and cover with plastic wrap or a damp towel (hint: spray the underside of the plastic wrap with oil to prevent sticking!). Place in a warm place and allow to rise until doubled in size, about 1 hour.
Prepare the sticky pan sauce:
Step 1: Grease a 9x13-inch baking pan.
Step 2: In a small saucepan, combine the coconut oil, almond milk, and brown sugar.
Step 3: Over medium heat, stir until all of the sugar is dissolved and the solution is syrupy and bubbling (watch it closely!).
Step 4: Pour into the base of the baking pan and spread around.
Prepare the cinnamon filling:
Step 1: In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir well.
Step 2: Peel and finely dice the apples. If your walnuts aren't chopped, chop them into small pieces.
Assemble and bake the rolls:
Step 1: Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14x20 inches.
Step 2: Brush 3 tablespoons of melted coconut oil onto the surface of the dough. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.
Step 3: Scatter the diced apple and chopped walnuts over the dough.
Step 4: Starting on the long side, roll the dough up gently but tightly. Turn the dough log so the seam is underneath.
Step 5: Using a very sharp knife, cut the dough into 12 even pieces (tip: for even-sized sticky buns, either measure your 12 pieces, or slice the dough log in half, then into quarters, and then into 12 pieces).
Step 6: Place the dough pieces in the prepared baking dish so that they are evenly spaced. Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes). Make-ahead tip: At this point you can cover the rolls with plastic wrap and refrigerate for up to 48 hours if you don't want to bake them right away. If refrigerating, allow them to come to room temperature and rise before baking.
Step 7: During the last rise, preheat the oven to 350°F.
Step 8: Remove the plastic wrap and bake for 25-30 minutes, or until just starting to turn golden on top. Remove from the oven and cool for 15 to 20 minutes before serving.
More vegan desserts: Vegan Scones with Strawberries and Chocolate
Recipe notes and tips
→ The rising time will vary depending on how warm your room temperature is. Warmer dough will rise faster, but you do NOT want to go above 115F (45C) because that will kill the yeast. You can allow the dough rise by setting the bowl on top of a stove where you turn the oven on low (letting the extra heat from the oven heat the dough). You can also place the dough on the counter above a running dishwasher, since that usually warms up nicely. Or wrap it in a warm towel.
→ You can use light brown sugar instead of dark brown sugar if that's what you have on hand. The "sticky" part of the buns will just be a little lighter in color.
→ I like to use plain unflavored almond milk because I find the vanilla almond milk flavor to be a little distracting. However, vanilla almond milk (or oat milk or soy milk or any other vegan milk you want) will work just fine in this recipe!
→ Skip the walnuts and/or apples if those aren't your thing and you want plain cinnamon sticky buns.
→ Use refined coconut oil if you don't want a coconutty flavor or aroma, or use vegetable oil.
More vegan desserts to try: Vegan Coconut Balls
Make-ahead sticky buns
You can do most of the prep work in advance! Just prepare the pan sauce and the dough ahead of time and refrigerate the 12 rolls in the baking pan right before the second rise. Wrap the pan tightly with plastic wrap so the tops of the sticky buns don't dry out and refrigerate overnight (or up to 2 days). Let the rolls come to room temperature before baking.
More vegan desserts to try: Vegan Pumpkin Cheesecake
Storing sticky buns
Baked sticky bun rolls can be stored in a sealed container in the fridge for up to 5 days and reheated in the microwave or oven. They're not as delicious cold, don't even try it!
More spiced vegan treats: Vegan Candied Pecans
Freezing sticky buns
You can freeze sticky buns for a quick make-ahead treat. Just let them cool completely and freeze, either separately or in a pan. Allow to thaw in the fridge overnight, then reheat in the oven before serving.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Recipe
Vegan Apple Sticky Buns
Ingredients
For the sticky bun dough:
- 1 cup almond milk, warmed up to 100F (plain unflavored is best)
- 1 tablespoon vegan dark brown sugar
- 2 teaspoons active dry yeast
- 2 ¾ cup all-purpose flour
- ½ teaspoon salt
- 6 tablespoons vegetable oil, that's ¼ cup + 2 tablespoons, you can use melted coconut oil
For the filling:
- ½ cup dark brown sugar, packed
- 2 teaspoons ground cinnamon, I often use 3 teaspoons
- ½ teaspoon ground nutmeg
- 2 medium apples, or 3 small
- 1 cup chopped walnuts , or pecans
- 3 tablespoons coconut oil
For the pan sauce:
- 3 tablespoons coconut oil
- 2 tablespoons almond milk
- ⅓ cup dark brown sugar, packed
Special equipment
- Plastic wrap or a clean kitchen towel (I love this compostable cling wrap!)
- Thermometer (not absolutely necessary for helpful to heating up the milk to the correct temperature for quick yeast activation and rising)
- Vegetable peeler or apple peeler (or use a knife)
- Sharp knife
Instructions
Prepare the dough:
- In a small bowl, warm the almond milk to 100 °F-115 °F. Stir in the brown sugar and sprinkle the yeast on top. Allow the yeast to rest until it forms tiny foamy bubbles on top.2 teaspoons active dry yeast, 1 tablespoon vegan dark brown sugar, 1 cup almond milk
- In a large bowl, combine the flour and salt. Add the activated yeast mixture. Stir until mostly combined.2 ¾ cup all-purpose flour, ½ teaspoon salt
- Add the oil and mix to completely combined.6 tablespoons vegetable oil
- Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy. Form the dough into a ball.
- Spray a large bowl with oil or brush it with oil. Place the dough ball in the oiled bowl and cover with plastic wrap or a damp towel (Hint: spray the underside of the plastic wrap with oil to prevent sticking!). Place in a warm place and allow to rise until doubled in size, about 1 hour.
Prepare the filling:
- In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir well.½ cup dark brown sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
- Peel and finely dice the apples. If your walnuts aren't chopped, chop them into small pieces.
Prepare the sticky pan sauce:
- Grease a 9x13-inch baking pan.
- In a small saucepan, combine the coconut oil, almond milk, and brown sugar.3 tablespoons coconut oil, 2 tablespoons almond milk, ⅓ cup dark brown sugar
- Over medium heat, stir until all of the sugar is dissolved and the solution is syrupy and bubbling (watch it closely!).
- Pour into the base of the baking pan and spread around.
Assemble and bake the rolls:
- Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14x20 inches.
- Brush 3 tablespoons of melted coconut oil onto the surface of the dough. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.3 tablespoons coconut oil
- Scatter the diced apple and chopped walnuts over the dough.1 cup chopped walnuts, 2 medium apples
- Starting on the long side, roll the dough up gently but tightly. Turn the dough log so the seam is underneath.
- Using a very sharp knife, cut the dough into 12 even pieces (tip: for even-sized sticky buns, either measure your 12 pieces, or slice the dough log in half, then into quarters, and then into 12 pieces).
- Place the dough pieces in the prepared baking dish so that they are evenly spaced. Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes). Make-ahead tip: At this point you can cover the rolls with plastic wrap and refrigerate for up to 48 hours if you don't want to bake them right away. If refrigerating, allow them to come to room temperature and rise before baking.
- During the last rise, preheat the oven to 350°F.
- Remove the plastic wrap and bake for 25-30 minutes, or until just starting to turn golden on top. Remove from the oven and cool for 15 to 20 minutes before serving.
Questions? Feedback? I love to hear from you!