Overnight Vegan Pecan Sticky Buns

• Vegan

• Refrigerated

  • 2 tsp Almond milk
  • 8 oz Non-dairy milk

• Condiments

  • 2 tbsp Corn syrup
  • 11 tbsp Vegan butter

• Baking & Spices

  • 2 tsp Active dry yeast
  • 2 tsp All-purpose flour
  • 7 3/4 oz All-purpose flour
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 3 tbsp Granulated sugar, White
  • 1 1/4 tsp Salt
  • 2 tbsp White sugar
  • 7 3/4 oz Whole wheat flour

• Nuts & Seeds

  • 1 1/2 cups Pecans

Found on mycaliforniaroots.com

Description

Ingredients

• 7 3/4 oz (1 3/4 cups) all-purpose flour
• 7 3/4 oz (1 3/4 cups) whole wheat flour
• 2 tsp active dry yeast
• 3 Tbsp white granulated sugar
• 1 1/4 tsp salt
• 8 oz non-dairy milk (I used almond milk)
• 6 Tbsp vegan butter (I used Earth Balance)
• 2/3 cup brown sugar
• 2 Tbsp corn syrup
• 5 Tbsp vegan butter (I used Earth Balance)
• 1 1/2 cups chopped pecans
• 2 Tbsp brown sugar
• 2 Tbsp white sugar
• 2 tsp all purpose flour
• 1 tsp cinnamon
• 2-3 tsp almond milk

Directions

• Combine the flours, yeast, sugar, and salt in a large bowl (use a stand mixer if you have one). Heat the milk to luke-warm (but NOT hot) and melt the butter, then pour over the flour mixture. Use a danish dough whisk or large spoon to mix into a shaggy dough.
• If you are using a stand mixer, attach the dough hook and knead on medium-low speed until a smooth dough forms, about 8-10 minutes.
• If you are kneading by hand, dump the dough out onto a smooth surface (like a solid countertop or large cutting board) and knead until smooth, about 12 minutes.
• Oil your hands with a bit of spray oil, then gather the dough and shape into a ball by pulling the sides down to the bottom. Oil the bottom of the bowl you mixed the dough in and place the ball of dough inside. Spray the top of the dough and cover with plastic wrap.
• Let rise in a warm place for about 1 hour, until doubled in size.*
• Combine the brown sugar, corn syrup, and butter in a small saucepan and set over medium-low heat. Cook, stirring constantly, until it starts to simmer on the edges. Cook for 1 minute, then remove from the heat.
• Pour the syrup into the bottom of a 9x13 pan and top with the chopped pecans.
• Combine the brown sugar, white sugar, cinnamon, and flour for the filling in a small bowl.
• When the dough is done rising, use some spray oil to grease a solid work surface and dump the dough out of the bowl. Use a rolling pin to roll into a 12x15 rectangle.
• Use a silicone pastry brush to spread a thin layer of almond milk on top of the dough, then sprinkle the filling all across, leaving a 1/2 at one side to help the edges seal.
• Roll the dough from the short edge into a tube. When you reach the edge that wasnt covered by the filling, pinch the seam to seal.
• Take a long piece of dental floss and bring it under the tube of dough. Cross the floss across the top, then pull tight to cut the roll. Cut the roll into 10 even pieces and arrange in the baking dish with about 1 inch between rolls.
• Cover the dish with plastic wrap and refrigerate overnight.
• The next morning, remove the rolls from the fridge (they should have gotten a bit puffy) and let sit for 30 minutes. Preheat oven to 350ºF.
• Remove the plastic wrap and bake for 30-35 minutes, rotating halfway thorough, until golden brown. Carefully place an inverted baking sheet on top of the baking dish and then turn upside down. Let sit for about a minute so that the sticky sauce and pecans can drip down onto the rolls, then remove the baking dish and serve!