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    Home » Recipes » Dessert Recipes

    Vegan Apple Sticky Buns

    Published on December 9, 2022 by Kate, Updated on December 15, 2022 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    Pinterest image with text: Christmas breakfast sticky buns - vegan and make-ahead.

    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.

    Apple sticky bun with walnuts on top of a baking sheet
    Jump to:
    • Sticky buns vs cinnamon rolls
    • Vegan sticky buns
    • Make ahead vegan holiday breakfast or dessert
    • Ingredients
    • Equipment
    • Instructions
    • Recipe notes and tips
    • Make-ahead sticky buns
    • Storing sticky buns
    • Freezing sticky buns
    • Recipe
    • Reviews

    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.

    Vegan apple sticky bun on a plate

    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 for vegan apple sticky buns

    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.

    Collage of 2 pictures showing how active dry yeast is activated

    Step 2: In a large bowl, combine the flour and salt. Add the activated yeast mixture. Stir until mostly combined.

    Collage of 2 pictures showing how to make sticky bun dough

    Step 3: Add the oil and mix to completely combined.

    Collage showing sticky bun dough being made

    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.

    Sticky bun dough rolled into a ball in a bowl.

    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.

    Risen yeast dough in a bowl

    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!). 

    Collage of 2 pictures showing how to make sticky bun sauce for the baking pan

    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.

    Ingredients for sticky bun filling

    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.

    Sticky bun dough rolled out into a rectangle

    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.

    Sticky bun dough rolled out with cinnamon sugar spread on top

    Step 3: Scatter the diced apple and chopped walnuts over the dough.

    Sticky bun dough rolled out with nuts and apples spread on top

    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).

    Sticky bun dough rolled up and sliced 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.

    Collage showing vegan sticky buns in a baking tray before and after the second rise

    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.

    Pan of vegan sticky buns

    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 sticky bun picture to show texture

    Vegan Apple Sticky Buns

    These vegan sticky buns are easy to make from scratch without a mixer or any special equipment! They're lightly spiced with cinnamon, they're soft, gooey, and chewy, and have delicious bits of apple and chopped walnuts in every bite.
    5 from 3 votes
    Print recipe Leave a comment
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Kosher, Vegan, Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Rising time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 12
    Calories: 315kcal
    Author: Kate

    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

    • 9x13-inch baking pan
    • Plastic wrap or a clean kitchen towel (I love this compostable cling wrap!)
    • Small saucepan
    • 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.

    Notes

    → 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. Read the blog post for more tips.
    → Use refined coconut oil if you don't want a coconutty flavor or aroma.
    → Make-ahead tip: Prepare 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.
    → Drizzle these cinnamon sticky buns with vegan caramel sauce or with vegan cream cheese icing, following the recipe from this vegan carrot cake and thinning out the icing with just a splash or almond milk.
    → Storing and freezing 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. To freeze sticky buns, cool completely then freeze, either separately or in a pan. Allow to thaw in the fridge overnight, then reheat in the oven before serving.

    Nutrition

    Calories: 315kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 134mg | Potassium: 149mg | Fiber: 3g | Sugar: 19g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg

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