Recipe: Vegan Sticky Buns

Ingredients

1 cup Unsweetened Original Almond Breeze Almond Milk (or other plain, unsweetened dairy-free milk)
3 Tbsp vegan butter
1 packet rapid-rise (instant) yeast
1 Tbsp cane sugar
¼ tsp salt
2 ½ – 3 cups unbleached all-purpose flour

Heat almond milk and vegan butter until warm, then let cool to 110°F.
Sprinkle yeast over the mixture and let it activate for 10 minutes.
Add sugar and salt, then gradually mix in flour until a sticky dough forms.
Knead the dough briefly, coat it with oil, and let it rise in a warm place for about 1 hour.
Prepare the sticky glaze by mixing melted vegan butter and brown sugar in a baking dish, then add pecans.
Roll out the dough, brush with melted vegan butter, and sprinkle with sugar and cinnamon.
Roll the dough tightly and cut into sections, placing them in the prepared baking dish.
Let the rolls rise briefly while preheating the oven to 350°F.
Bake for 25-30 minutes until golden brown, then invert and serve.

Servings

Calories

358

Total fat

20g

Total carbohydrates

40g

Total protein

Sodium

251mg

Cholesterol

0mg