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

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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.

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