Happy Mother’s Day! To all of the Mom’s past and present and female figures that we share this day with, enjoy this day of celebration in your honor! If you are looking for a recipe to start the day with – try this sticky bun cinnamon rolls recipe from All recipes. Who doesn’t love the perfect sticky pecans roll to get them excited for the day?  Enjoy!

Mother’s Day Sticky Pecan Cinnamon Rolls

Image via: Pinterest

[ad#co-1]

Ingredients

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour

3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon

Image via: Jenny Steffens

Directions

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
5. Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

For more Mother’s Day ideas and recipes, click here.

Sticky Buns, Sticky Buns! I know we all love the smell of the warm, sugary cinnamon bread.  Rolled into a bit sized or humongous swirl of goodness ready for the eating.  And when you took that first bite you just couldn’t stop even if you had a mouth full it was as if you were trying to shove the entire bun into your mouth.  Great times! And now you can make these wonderful treats yourselves just follow the instructions below and enjoy!

Vegan Sticky Buns Recipe

Image via: Martha Stewart

[ad#co-1]

Serves: 12

Ingredients

2- ½ teaspoons of Active Dry Yeast (1 Envelope)
1 teaspoon of Granulated Sugar
1 cup of Sliced Almonds
¼ cup of Warm Water
1 cup of Coconut Milk, Warm
½ teaspoon of Salt
3- ¼ cups of White Whole Wheat Flour
2 teaspoons of Ground Cinnamon, Divided
4 tablespoons of Vegan Margarine, Melted
½ cup of Firmly Packed Brown Sugar, Divided

Image via: Purple House Cafe

Instructions

1. Preheat the oven to 350 degrees F.  Scatter the almonds on a small baking sheet and toast the almonds in the oven for 5 minutes or until they turn a light brown.  Then, quickly remove almonds from the oven so they will not scorch.  Place the almonds on a paper towel for them to cool.
2. In a bowl with a stand up mixer fitted with a padded attachment, combine the yeast, sugar, and water.  Set that mixture aside for 5 minutes or until the entire mixture is frothy (meaning the yeast is viable).
3. In a medium bowl, whisk together the coconut milk, agave or maple syrup, and salt; then set aside.  Take out a large bowl, whisk flour and ½ teaspoon of cinnamon together.  Add the coconut mixture and 1- ½ cups of flour mixture to the mixer bowl and blend on low speed until thoroughly combined.
4. Switch the dough to hook and add remaining flour, mixing on medium-low speed until dough comes together.  Then knead for 5-6 minutes or until dough is smooth.  Lightly flour a smooth surface and dump the dough mixture on it and for the dough into a ball.  Then place the dough in a greased bowl, cover with a damp towel and set aside in a warm daft free place.  Let the dough rise for 45 minutes or until doubled in size.
5. Punch the dough down and transfer the dough onto a lightly floured surface, then roll dough into a rectangle about ¼ – inch thick.  In a small bowl, mix brown sugar, together the almonds, ¼ cup of brown sugar and remaining cinnamon.
6. Brush the dough with about 2/3 of the margarine and sprinkle with almond mixture.  Then using a sharp knife cut through the dough lengthwise into 12 strips.  Roll each strip to form a roll.
7. Spray a 10-inch round baking pan with cooking spray, place the cinnamon rolls in a pan (cut side down) and cover with a damp towel.  Let cinnamon rolls rise for 20 minutes then brush the remaining butter and sprinkle the rest of the brown sugar.  Place back in the oven for 20-25 minutes or until they are golden brown.  The serve.

For more breakfast recipes on Stagetecture, click here.