Ingredients
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Dough
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1¼ cups plain, unsweetened Almonds
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¼ cup refined Coconut Oil
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⅓ cup warm Water
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1 (¼-ounce) package active dry Yeast
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4 to 4¼ cups all-purpose Flour
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⅓ cup organic dark Brown Sugar
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1 teaspoon Salt
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½ teaspoon ground Cardamom
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½ teaspoon ground Allspice
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Filling
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2 tablespoons refined Coconut Oil
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2 tablespoons Olive Oil
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2 tablespoons pure Maple Syrup
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1 cup packed organic dark Brown Sugar
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1 cup Walnuts
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Maple Icing
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1½ cups organic confectioners’ Sugar
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2 tablespoons refined Coconut Oil
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2 tablespoons plain, unsweetened Almond Milk
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1 teaspoon Maple Extract
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½ cup toasted Walnuts
Directions
Sticky buns are the great equalizer: young, old, every economic stratum, every gender loves vegan sticky buns. We’ve since updated this Veganomicon favorite by taking out vegan margarine and adding the crunch of walnuts, as well as a deeper and richer maple flavor.
Steps
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1
Done
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Prepare the DoughHeat the milk and coconut oil in a small saucepan over medium heat, stirring until the oil has melted. Remove from the heat and let cool until tepid. |
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2
Done
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In a measuring cup, sprinkle the yeast on the warm water. Set aside for 5 minutes and let the yeast foam. In a large mixing bowl, stir together the flour, granulated sugar, salt, cardamom, and allspice and form a well in the center. Pour in the milk mixture and the yeast and stir into a soft dough. If it’s sticky, add extra flour a few tablespoons at a time. |
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3
Done
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Turn out the dough onto a lightly floured surface and knead for 2 minutes. Gather into a ball. Lightly grease the mixing bowl with a dab of coconut oil, add the kneaded dough, and turn the dough in the bowl to coat the surface with oil. Cover the bowl with plastic wrap, cover with a clean dish towel, and set in a warm, draft-free place to rise for about 1½ hours. The dough should double in size. While the dough rises, generously grease two 8-inch round cake pans or line with parchment paper. |
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4
Done
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Punch down the fully risen dough and fold a few times on a lightly floured surface. Use a rolling pin to shape the dough into an 11 x 18-inch rectangle that is ¼ inch thick. It helps to use your hands to gently stretch and pull the dough to shape. |
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5
Done
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Prepare the FillingCombine all the filling ingredients, except the walnut pieces, in a small bowl. Place the bowl in the freezer and chill for 10 minutes, or until the mixture has firmed up to a thick, easily spreadable mixture. Spread the mixture over the dough, keeping about 2 inches without filling along one of the long edges. Scatter the walnut pieces over the filling. |
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6
Done
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Roll the dough fairly tightly, starting from the filled long edge and move to the other bare edge (like rolling sushi or a jelly roll). If desired, seal the seam of the roll with a little nondairy milk and place the roll, seam side down, on a cutting board. With a sharp serrated knife, slice the roll into 1½-inch pieces and fit the slices into both cake pans (it will be a snug fit!). Cover the slices loosely with plastic wrap and then a kitchen towel. Move to a cool place and let rise another 30 minutes. |
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7
Done
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While the rolls are rising, preheat the oven to 350°F. If desired, brush the tops of the rolls with a little nondairy milk just before baking. Bake for 25 to 30 minutes, or until the tops are golden and the filling is bubbling. Transfer the pans to a wire cooling rack to cool for 10 minutes before flipping the buns onto serving platters to completely finish cooling before frosting. |
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8
Done
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Prepare the IcingIn a medium-size bowl, cut the cold oil into the confectioners’ sugar to form crumbs. Whisk in the milk and maple extract. Drizzle over the cooled buns and sprinkle with the walnuts. |
