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Cinnamon Sticky Buns in a Jiffy!

5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 10 -12


For the DOUGH

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • ¼ cup coconut oil or hard cold vegan margarine/butter SOLID - not melted!
  • 1 cup soy milk


  • Enough spreadable vegan margarine or melted vegan butter to spread over the surface of the rolled out dough
  • 1/2 cup brown sugar or more, to taste
  • 1 tbsp ground cinnamon or more, to taste


  • 1/4 cup vegan butter
  • 2/3 cup brown sugar
  • 2 tbsp maple syrup
  • 1/4 - 1/2 cup chopped pecans optional


  • Preheat the oven to 400'F
  • In a large bowl, mix the flour, salt, baking soda, and baking powder.
  • Cut in the coconut oil/butter until the mixture resembles coarse crumbs.
  • Gradually pour in the milk to make a soft ragged dough. Add more flour, 1 tbsp at a time, if the dough is too wet.
  • Turn dough out onto floured surface and knead a few times. Let rest for 5-10 mins while you make your caramel.
  • In a small saucepan over medium-low combine the butter, brown sugar, and maple syrup. Stir until the butter is melted and the sugar is dissolved. Remove from heat.
  • Pour the caramel into the bottom of a 9" round cake pan. Sprinkle with the pecans. Set aside.
  • Now, return to the dough and roll it out into a large rectangle (about 9"x13"). The dough is sticky and elastic but it will roll out. Use flour to keep from sticking to the counter and the rolling pin.
  • Once rolled out, spread with margarine/butter and sprinkle with the sugar and cinnamon.
  • Roll up, tightly, jelly roll style from a long side.
  • Using a serrated knife, cut the roll into 1.5" slices.
  • Arrange the slices, cut side down, in the prepared pan on top of the caramel.
  • Place the pan on a cookie sheet to protect from sugar bubbling over.
  • Bake for 15-20 minutes, or until the sugar is bubbly and the tops of the buns are golden.
  • Remove from the oven and let stand for not more than 1 minute.
  • Carefully invert the pan on parchment paper over a heat-proof surface (these are VERY hot).
  • Cool and serve!