These vegan Sourdough Sticky Buns make a delicious breakfast or dessert, and bonus, you can make it with your discard or unfed starter. They are gooey, sticky, crusted with caramel-coated pecans, and absolutely scrumptious. A soy-free recipe. #vegan #soyfree #breakfast HolyCowVegan.net
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5 from 1 vote

Vegan Sourdough Sticky Buns

These vegan Sourdough Sticky Buns make a delicious breakfast or dessert, and bonus, you can make it with your discard or unfed starter. They are gooey, sticky, crusted with caramel-coated pecans, and absolutely scrumptious. A soy-free recipe.
Prep Time20 mins
Cook Time30 mins
Rising and resting time10 hrs
Total Time50 mins
Course: Breakfast/Brunch/Dessert
Cuisine: American, Dessert, Sourdough, Soy-free, Vegan
Servings: 16 buns
Calories: 234kcal
Author: Vaishali Honawar

Ingredients

For the sourdough buns:

  • 1 cup sourdough starter (fed or unfed are both fine)
  • 1/4 cup sugar
  • 1/4 cup almond or other nondairy milk
  • 1/4 cup aquafaba (chickpea brine) You can just replace this with more nondairy milk if you'd rather.
  • 1/4 cup extra virgin olive oil (olive oil will add a slightly fruity flavor. You can substitute with a flavorless oil like avocado or another vegetable oil)
  • 3 to 3 1/2 cups unbleached all purpose flour

For the filling:

For the glaze:

Instructions

  • Mix all ingredients for the sourdough buns except the flour in a large bowl or in the bowl of a stand mixer. Add 2 1/2 cups of flour and mix in, then continue to add the flour, 1/4 cup at a time, until you have a smooth, supple dough. You may not need to add all of the flour, or you might need a little more.
  • Continue to knead for 4-5 minutes. Roll the dough into a smooth ball and place in an oiled bowl, turning over once to coat the top with oil. Cover tightly with a lid or cling wrap and let it rise overnight in a warm place.
  • The next morning, lightly grease two 8- or 9-inch cake pans. Prepare them by sprinkling the sugar for the glaze at the bottom of each, and then sprinkling the pecans atop the sugar.
  • Make the rest of the glaze by mixing the melted butter with the maple syrup and vanilla extract. Pour over the pecans and sugar in the cake pans.
  • Knead the dough lightly, lightly flour your work surface, then roll into a rectangle about 16 inches in length and 9 inches in width. 
  • Make the filling by mixing together the cinnamon, nutmeg, and sugar. Spread it evenly on the dough you have rolled out, leaving a 1-inch border clear along one of the long sides of the rectangle.
  • Starting with the long edge covered by the sugar mixture, roll carefully into a log. Use a sharp or serrated knife to cut into 16 1-inch pieces lengthwise.
  • Arrange eight rolls in each of the cake pans. Cover the pans and let the rolls rise for 1-2 hours or until puffy and doubled. About 1/2 hour before baking, preheat the oven to 350 degrees Fahrenheit.
  • Place the buns in the oven and bake 30 minutes.
  • After removing from oven, let the buns stand five minutes, then invert carefully on a plate. Tuck in!

Nutrition

Calories: 234kcal | Carbohydrates: 40.2g | Protein: 3.1g | Fat: 7g | Potassium: 80mg | Fiber: 1.2g | Sugar: 18.1g | Calcium: 2% | Iron: 9%