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Uncut vegan chocolate sticky buns with bottom right one being pulled away.
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5 from 3 votes

Vegan Chocolate Sticky Buns

These vegan chocolate sticky buns are a fun spin on traditional sticky buns that make a delicious vegan breakfast, brunch or dessert idea.
Prep Time10 minutes
Cook Time30 minutes
Rise Time1 hour 20 minutes
Total Time2 hours
Course: breads, Breakfast
Cuisine: American
Servings: 9 buns
Calories: 585kcal

Ingredients

For the dough

  • 3 ½ cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
  • ½ cup cocoa powder
  • 1 package instant yeast (1 package = 2 ¼ tsp)
  • 1 teaspoon salt
  • 1 ½ cups chocolate dairy free milk
  • ¼ cup maple syrup (can sub for vegan cane sugar)

For the Filling

For the Pecan Topping

  • 1 cup brown sugar
  • ½ cup vegan butter
  • 2 tablespoon vegan milk
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped

Instructions

  • Preheat oven to 150 degrees F.
  • In a large bowl, whisk together flour, cocoa powder, yeast, and salt. 
  • Then, add in the dairy free milk and maple syrup. 
  • Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
  • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
  • Turn off oven. Cover with a towel or plastic wrap and place in warm oven for 60-90 minutes or until doubled in size.
  • Once doubled in size, pull out the dough and lay it out on a lightly floured surface. 
  • Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.  
  • In a bowl, combine the butter, brown sugar, cane sugar and cinnamon for the filling in a bowl until a paste forms. Spread across the dough evenly.
  • Carefully roll cinnamon rolls into log from the longest side up. Once completely rolled, place seam side down. Cut into 9 even sized pieces.
  • On the stove, add the brown sugar, vegan butter, milk and vanilla.  Heat over low, stirring until the brown sugar and vegan butter have melted.  Stir in the pecans.  
  • Pour the pecan mixture into a greased 9x9 baking dish and spread evenly. 
  • Place the cut cinnamon rolls on top. 
  • Cover and let rise another 20 minutes or until they begin to touch.  Preheat the oven to 350 degrees F.
  • Bake in oven for 30-35 minutes.
  • When done, carefully (They will be very hot) invert the pan onto a plate or cake pedestal.
  • Let cool for 5 minutes and serve. 

Notes

*Watch video on how to make just the dough.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1bun | Calories: 585kcal | Carbohydrates: 90g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Sodium: 430mg | Potassium: 303mg | Fiber: 5g | Sugar: 46g | Vitamin A: 960IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 4mg