I received a bunch of requests for this recipe after first posting it on Instagram a few weeks ago.
The full post (pictures, nutrition facts, video, etc.) isn’t ready yet, but I wanted to get the recipe up for those who asked, in case anyone wants to try it out for Thanksgiving breakfast.
*For regular sticky buns, just use more cinnamon instead of the pumpkin pie spice.
Vegan Pumpkin Sticky Buns
(Makes 8-10)
- 1/2 cup brown sugar, date sugar, or coconut sugar
- 1/4 cup butter spread, coconut oil, or applesauce for fat-free
- 16 oz pizza dough (or this homemade vegan pizza dough)
- 1/3 cup chopped pecans or walnuts (omit for nut-free)
- 1 tsp cinnamon, and 1/2 tsp pumpkin pie spice or additional cinnamon
Preheat oven to 350 F. Either on the stove or in the microwave, gently heat butter, pecans, and all but two tablespoons of the sugar until smooth and slightly thick. Roll dough on a floured surface. If too sticky, add more flour of choice a little at a time. Roll very thin (just under 1/8-inch is perfect). Sprinkle the cinnamon, spice, and remaining sugar evenly on top. Cut long strips, then roll each up as tightly as possible. Spread half of the liquid mixture into the bottom of an 8×8 baking pan, place the rolls into the pan, then spread remaining liquid on top. Bake 25 minutes. For that classic sticky bun look, you can invert rolls before serving.
The recipe was inspired by these Easy Cinnamon Rolls.
More Healthy Recipes:
Whipped Coffee Recipe (Dalgona Coffee)
