The World's Easiest Sticky Buns
INGREDIENTS
DOUGH
- 1 cup Unsweetened Original Almond Breeze almond milk
- 3 Tbsp vegan butter
- 1 packet rapid-rise (instant) yeast (1 packet yields ~ 2 1/4 tsp)
- 1 Tbsp sugar
- 1/4 tsp salt
- 2 1/2 - 3 cups unbleached all-purpose flour (I mixed all-purpose and whole-wheat pastry 2:1)
- 1/4 cup vegan butter (melted)
- 1/2 cup brown sugar OR granulated sugar
- 1/2-1 Tbsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup vegan butter
- 1/2 cup pecans (chopped)
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir.