These will make your house smell wonderful and they taste as good as they smell! Fluffy and full of pineapple goodness and flax, these stay moist and delicious but are especially wonderful when warm! The basic dough is versatile, can be made ahead, and pairs very well with this tangy vegan cream cheeze icing! This could easily be the next family favourite recipe!
These Maple Pecan Sticky Buns are a great option! The maple syrup and cranberries add a Canadian twist! See the easy steps below!
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| Prep Time | 30 minutes |
| Cook Time | 20-30 minutes |
| Passive Time | 2 hours |
| Servings |
buns
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Ingredients
- 2 flax "eggs" Add 2 Tablespoons ground flax seed to 6 Tablespoons of warm water and let sit for a few moments.
- 1 can pineapple tidbits 398 ml can with juice
- 1/3 cup warm water
- 1 Tablespoon sugar to feed the yeast
- 2 1/2 teaspoons yeast
- 1 teaspoon salt
- 2 Tablespoons melted vegan butter
- 4+ cups all purpose flour
Pineapple Cream Cheeze Icing
- 1/4 cup vegan butter
- 1/4 cup vegan cream cheeze
- 1 teaspoon vanilla
- 2 cups sifted icing sugar
- 1-2 Tablespoons pineapple juice
Ingredients
Pineapple Cream Cheeze Icing
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Instructions
- In a small cup, mix your flax seed into the warm water and let rest until it combines.
- In a large mixing bowl fitted with a kneading attachment, add the 1 Tablespoon of sugar to the warm water and stir. (You can mix this by hand but it will require a little more effort.)
- Sprinkle the yeast over the water, and let sit for about 10 minutes. The yeast should start to bubble and soften.
- In a food processor, process the can of pineapple until it is quite smooth. Add the flax eggs and process for another moment.
- Add the salt, melted butter, and pineapple mixture to the large mixing bowl with the yeast.
- Add the flour gradually until you have a soft dough. Allow the kneading to continue for a few moments until your dough is soft and smooth.
- Oil a large bowl and roll the dough to cover all sides with a little oil. Cover lightly and put in a warm spot to rise.
- Let dough rise until double and then punch down. This will take about an hour on a warm, sunny day. Allow more time if the room is cool.
- Oil a 9x13 inch baking pan. Once your dough is punched down, divide it into 15 balls. Roll each ball to be smooth on top. Arrange 3 rows of 5. Cover the pan loosely and let rise again for about 45 minutes to an hour.
- Heat oven to 350 degrees F.
- Brush buns gently with a little melted butter. Bake buns for about 30 minutes or until golden brown.
- When done, let cool a little before icing with a great Pineapple Cream Cheeze Icing, or just eat them! Enjoy!
Pineapple Cream Cheeze Icing
- Beat the vegan butter and cream cheeze together. Add a little pineapple juice and a teaspoon of vanilla. Add icing sugar until the mixture is firm enough to spread. Let this firm up in the fridge before using.
- or...Create Maple Pecan Sticky Buns in a few easy steps below!
Maple Pecan Sticky Buns
- After the first rise, roll out the dough into a 10 by 16 inch rectangle. I use a sil pad to prevent sticking.
- Brush lightly with some soft vegan butter. (I use Earth Balance.)
- Sprinkle with desired amount of cinnamon and brown sugar mixed. I used about 1/2 cup brown sugar and 1 teaspoon cinnamon.
- Sprinkle over 1/2 to 1 cup of chopped crainsins (dried cranberries).
- Roll up lengthwise and pinch the long edge shut. With a sharp knife, cut the long log into 15 even pieces.
- Generously butter a 9 x 13 inch pan. Pour 1/2 cup of maple syrup over the bottom.
- Sprinkle whole roasted pecans evenly over the pan.
- Place the buns in 5 x 3 rows and cover loosely with plastic wrap.
- Let rise until double. (about an hour) Heat oven while waiting.
- Bake at 350 degree F. for approximately 25-30 minutes or until a rich golden brown.
- Turn pan upside down on to a cookie sheet and let buns slide out.
- Let cool a few minutes, as syrup is very hot.
- These keep well, but are best when warm. Enjoy!
Recipe Notes
This dough can be used in a variety of delicious ways! Try rolling them in cinnamon and sugar and then baking them in well-oiled individual tart pans. I also made a great monkey bread with this recipe that everybody loved. For a great taste sensation and some extra protein, try mixing some crunchy peanut butter with the icing!
