The mere smell of warm cinnamon rolls is enough to draw a breakfast crowd. These vegan sticky buns are an indulgent way to start the day.

These vegan sticky buns are especially appreciated when you have weekend guests — vegan or non-vegan. Make a triple batch and freeze extra sticky buns for an even easier way to get a vegan breakfast treat on the table.

Vegan sticky buns recipe

Serves 12

Ingredients:

1 cup sliced almonds

2-1/2 (1 envelope) teaspoons active dry yeast

1 teaspoon granulated sugar

1/4 cup warm water

1 cup warm coconut milk

3 tablespoons agave nectar or maple syrup

1/2 teaspoon salt

3-1/4 cups white whole-wheat flour

2 teaspoons ground cinnamon, divided

1/2 cup brown sugar, firmly packed and divided

4 tablespoons vegan margarine, melted

Directions:

Preheat the oven to 350 degrees F. Scatter almonds on a small baking sheet and toast them in the oven for 5 minutes or until they start to lightly brown. Quickly remove them from the oven to avoid scorching them. Set aside on a paper towel to cool. In the bowl of a stand mixer fitted with the paddle attachment, combine yeast, sugar and water. Set aside for 5 minutes or until the mixture is frothy (this means the yeast is viable). In a medium bowl, whisk together coconut milk, agave nectar or maple syrup and salt. In a large bowl, whisk flour and 1/2 teaspoon of cinnamon together. Add the coconut mixture and 1-1/2 cups of the flour mixture to mixer bowl, and blend on low speed until combined. Switch to the dough hook, and add the remaining flour, mixing on medium-low speed until the dough comes together. Knead it with the dough hook for 5 to 6 minutes or until the dough is smooth. Turn it onto a lightly floured surface and form it into a ball. Place the dough in a greased bowl, cover with a damp towel and set aside in a warm draft-free place. Let it rise for 45 minutes or until it’s doubled in size. Punch the dough down and transfer it to a lightly floured surface. Roll the dough into a rectangle about 1/4-inch thick. In a small bowl, mix together almonds, 1/4 cup of brown sugar and the remaining cinnamon. Brush the dough with about 2/3 of the margarine and sprinkle it with the almond mixture. Use a sharp knife to cut the dough lengthwise into 12 strips. Roll each strip to form a roll. Spray a 10-inch round baking pan with cooking spray. Place the cinnamon rolls in a pan (cut-side down) and cover it with a damp towel. Let the cinnamon rolls rise for 20 minutes. Brush them with remaining butter and sprinkle them with the remaining brown sugar. Bake for 20 to 25 minutes or until golden brown. Serve warm.

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