This single serving pecan sticky roll is a vegan sticky bun packed with pecans and warm spices with an ooey-gooey filling. It’s made as a single serving to prevent waste, but the recipe can be doubled or tripled to make more than one. If you’re looking for a vegan dessert, vegan sticky bun, or pecan dessert, this is a great recipe to try!
And, if you’re looking for more vegan desserts with pecans, try this vegan sweet potato pecan bundt cake that is incredibly soft and moist, making it the perfect vegan dessert for all your guests (or yourself).
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What You’ll Need For This Pecan Sticky Roll
Tools You’ll Need
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How To Make A Pecan Sticky Roll
In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir to distribute.
Drizzle in the coconut oil and stir until crumbles form.
Stir in the milk until a dough forms.
In the bowl, knead the dough 5-7 times until smooth. Cover and set aside for 15 minutes for the gluten to relax.
In a saucepan, combine brown sugar, corn starch, cinnamon, and salt. Stir to distribute.
Add in the coconut milk, stirring until smooth. Place over medium-low heat and add the coconut oil.
Bring to a boil, stirring regularly, until sticky.
Add the chopped pecans and stir. Cook for an additional 30 seconds.
Remove from heat and allow to cool.
Preheat oven to 350°F/175 C. Grease or line a small baking tin with parchment. Recipe is demonstrated in a 5”/12.5cm springform round tin, but can be made in something larger, though is best with something to support the sides and contain any leaking filling.
On a lightly floured surface, roll dough into a rectangle about 4” x 10”/10cm x 25cm.
Spread the filling into an even layer over it, reaching almost to the edges.
Roll into a spiral starting on a long edge.
Once rolled, cut in half lengthwise and twist the two pieces together, keeping the cut open edges mostly up.
Twist dough back on itself so that the ends are tucked in, and it forms a round. Place in the lined baking tin.
Baking for 20 minutes until the edges of the dough are golden brown and it holds its shape when poked. Allow to cool for at least 10 minutes before eating.
Best the same day.
Important Recipe Notes
Let the dough rest: Allow the dough to rest for 15 minutes allows the gluten to relax, making it easier to shape after kneading.
Pan: Any pan will work, but the sticky bun will need something to help keep its’ shape so the filling doesn’t leak out. I recommend this pan.
Vegan Dessert Recipes
Mini Cherry Galettes– These vegan mini cherry galettes are the most stunning and delicious dessert you will make all season! Flaky, golden crust filled with sweet and juicy cherries — they look incredibly impressive but are so much easier to pull together than you think.
Salted Caramel Apple Cookies– These vegan salted caramel apple cookies are the fall dessert recipe you never knew you needed! Soft, chewy, and packed with warm apple flavor then finished with a drizzle of rich salted caramel — they are completely plant based and absolutely irresistible from the very first bite.
Vegan Pecan Sticky Roll (single serving)
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Ingredients
- ½ cup + 1 tbsp/68g all-purpose flour
- ½ tsp/2g baking powder
- ¼ tsp/1g baking soda
- 1 tsp/4g brown sugar
- Pinch salt
- 2 ½ tbsp/38ml coconut milk or other non-dairy milk
- 1 tbsp/15ml melted coconut oil
- 1 tbsp/15ml coconut oil
- 3 tbsp/40g brown sugar
- 1 ½ tbsp/23ml coconut milk full fat
- 1 tsp/3g cornstarch
- ½ tsp/1g ground cinnamon
- Pinch salt
- 1/3 cup/40g finely chopped pecans
Method
- In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir to distribute.
- Drizzle in the coconut oil and stir until crumbles form.
- Stir in the milk until a dough forms.
- In the bowl, knead the dough 5-7 times until smooth. Cover and set aside for 15 minutes for the gluten to relax.
- In a saucepan, combine brown sugar, corn starch, cinnamon, and salt. Stir to distribute.
- Add in the coconut milk, stirring until smooth. Place over medium-low heat and add the coconut oil.
- Bring to a boil, stirring regularly, until sticky.
- Add the chopped pecans and stir. Cook for an additional 30 seconds.
- Remove from heat and allow to cool.
- Preheat oven to 350°F/175 C. Grease or line a small baking tin with parchment. Recipe is demonstrated in a 5”/12.5cm springform round tin, but can be made in something larger, though is best with something to support the sides and contain any leaking filling.
- On a lightly floured surface, roll dough into a rectangle about 4” x 10”/10cm x 25cm.
- Spread the filling into an even layer over it, reaching almost to the edges.
- Roll into a spiral starting on a long edge.
- Once rolled, cut in half lengthwise and twist the two pieces together, keeping the cut open edges mostly up.
- Twist dough back on itself so that the ends are tucked in, and it forms a round. Place in the lined baking tin.
- Baking for 20 minutes until the edges of the dough are golden brown and it holds its shape when poked.
- Allow to cool for at least 10 minutes before eating.
- Best the same day.
