Vegan Stick Bun Recipe
Updated: Aug 19
If you love cinnamon bun then you will difficulty love this sticky bun recipe. This recipe is just how I would describe the perfect sticky bun, soft, sweet, nutty sticky glaze on top. This is definitely an upgrade from the classic cinnamon bun.
The smell of the sticky bun is unbelievable cinnamon-lly and mouth-watering sense. My whole kitchen smelled like cinnamon sugar. The bun textured just like soft brioche bread.
This dough used tangzhong method:
If you are not familiar with the tangzhong method, no worry. What it is, is the processes of cooking the flour with some milk and water until it turned to a paste. Tangzhong is a traditional asian method in helping to make the bread very soft. Many Asian cultures use this method to achieve a classic soft milk bread.
Vegan Sticky Bun Recipe
6 bigs and 8 mini cakes | 6-8 serving | 2 hour and 30 minutes
1 tablespoon + 1/2 teaspoon flour
2 Tablespoons plant milk
1 tablespoon water
2 teaspoon of active dry yeast
3/4 cup warm plant milk (I used oat milk)
2 tablespoons water
2 1/8 cup of bread flour
3 tablespoons vegan butter soften(Extra to grease the pan
4 tablespoons soften vegan butter
1/4 cup brown sugar
2 tablespoons pure maple syrup
1/2 cup chopped pecan
4 tablespoons vegan butter
1/2 cup brown sugar
1 tablespoon cinnamon powder
1/2 teaspoon vanilla bean powder
To make the sticky glaze: Bring the butter, brown sugar, and maple syrup to boil. Set it aside until it ready to be used.
To make the dough, combined all the tangzhong's ingredients in a saucepan. Stir constantly until the mixture turned to paste. Transfer the tangzhong into a clean bowl and set aside.
In a mixing bowl, bring the milk and water to 115 F (46C) temperature.
Add in sugar and yeast in the milk. Let it sit for the yeast to activate for 5-10 minutes.
Add in bread flour and salt into the yeast. Give it a quick mix then add in tangzhong paste.
Transfer the mixture to a clean counter and knead the dough until most of the flour is mixed in.
Add in butter a tablespoon at a time and continue kneading until the dough is no longer stick to the counter. This should take between 8-10 minutes.
Transfer the dough to a greased bowl. Cover and let it proof in the room temperature for 1 hour.
To make the cinnamon sugar spread: combined butter, brown sugar, cinnamon powder, and vanilla bean powder. Stir until everything is combined and set it aside until it ready to be used.
After the dough is done proofing, press in the dough a couple of times to release some air bubble. Then transfer the dough to a clean surface and roll it out to 17 inches by 12 inches.
Spread the cinnamon sugar evenly on the surface of the dough.
Roll the dough in tightly.
Use a sharp serrated knife or a string to cut the dough into 6 large buns or 8 regular size bun.
Pour the sticky glaze into the baking pan and sprinkle some chopped pecan.
Lay the bun into the baking pan. Cover and let it set on the counter for 30 minutes at room temperature.
Bake the bun 350 F (176C) for 25-30 minutes.
Let the sticky bun cool down for 15 minutes. Use a butter knife and scrape around the bun. Flip the sticky bun onto a serving plate.