Vegan Strawberry Caramel Sticky Buns

Vegan Strawberry Caramel Sticky Buns Recipe

By Hot For Food

🔪Prep Time: 15 minutes

Ingredients

sticky bun filling

1 1/2 C frozen strawberries, thawed overnight in the fridge, divided (1/2 C you will dice)

1 tbsp granulated sugar

1 tbsp ground cinnamon

1/2 C golden brown sugar

1 tbsp orange zest

1 tsp freshly grated nutmeg (or ground nutmeg)

3 tbsp vegan butter

strawberry vanilla caramel

1/4 C room temperature vegan butter

1 tbsp maple syrup

1 tsp vanilla extract

1/2 C golden brown sugar

2 tsp ground cinnamon

that dough

3 C all-purpose flour

1 tbsp granulated sugar

2 tsp quick-rise instant yeast

1 tsp sea salt

1 1/2 C warm water (between 120°F to 130°F)

1 tbsp vegetable oil

caramel

2 tbsp vegan butter melted

1 tbsp brown sugar

1 tsp cinnamon

orange glaze

2 to 4 tbsp confectioners sugar

1 tsp vanilla extract

1/2 tsp orange zest

1 to 2 tbsp orange juice or nondairy milk

Instructions

1Preheat oven to 425°F.

2To make the strawberry sticky bun filling, line the baking dish you will be using for the sticky buns with parchment paper. Combine 1 cup of the thawed strawberries with the granulated sugar and bake for about 25 to 28 minutes. The strawberries should be broken down and a little darker looking. There should still be residual strawberry juice in the pan.

3Continue prepping the filling by combining ground cinnamon, golden brown sugar, orange zest, and freshly grated nutmeg in a bowl and set aside. You will sprinkle this onto the roasted strawberry filling later on.

4To make the strawberry vanilla caramel mix together vegan butter, maple syrup, vanilla extract, light brown sugar, and ground cinnamon in another mixing bowl and set aside.

5To make the dough using a stand mixer, add the dry ingredients into the mixing bowl and stir to combine. Add the vegetable oil and warm water, while using the dough attachment to combine the dough together until it forms a sticky ball and cleans the sides of the mixing bowl. Let it rest for 10 minutes covered with a damp dish towel before rolling out.

6When the roasted strawberries are done remove the dish from the oven and reset the oven temperature to 350°F. Transfer just the roasted strawberries into a separate medium bowl, leaving the residual juice behind in the pan. Mash the roasted strawberries with a fork and add 3 tablespoons of vegan butter so it melts with the warm strawberries. Chill in the fridge for about 10 minutes.

7Use a rubber spatula to scrape all the leftover strawberry juice off the parchment paper into the pan, and discard the parchment paper. Add the remaining ingredients for the strawberry vanilla caramel including vegan butter, maple syrup, and the brown sugar mixture into the roasting pan and mix well with the residual strawberry liquid until smooth. Set aside.

8Roll out the dough into a rectangle approximately 18 x 12-inches. Use an offset spatula to spread the chilled roasted strawberry butter paste onto the dough, leaving 1-inch of one long side without filling. Sprinkle the cinnamon sugar filling mixture on top of the roasted strawberry paste. Then sprinkle evenly with diced strawberries.

9Starting on the long side closest to you with the filling to the edge, roll the dough up tightly into a log shape. Use a knife or dough cutter to make 12 cuts about 1 1/2-inches wide.

10Place each roll into the baking pan on top of the strawberry caramel. Cover with a damp tea towel and allow to proof and rise for about 1 hour.

11Remove the tea towel and bake for 30 to 35 minutes. Let the sticky buns cool in the pan for about 10 minutes before serving. To serve, flip the sticky buns over onto a large platter so the side that was face down in the strawberry caramel is now facing up. Serve immediately while still slightly warm.

12In a metal loaf pan, add melted butter, brown sugar and cinnamon and whisk until combined.

13Add the buns in one layer in no particular fashion, the messier the better!

14Cover the pan with a damp towel and let it proof and rise for 1 hour.

15Bake in the oven at 425°F for 30 to 32 minutes.

16While the loaf is baking, make the orange glaze by combining the ingredients in a small bowl. Add orange juice or nondairy milk a bit at a time until you get a smooth, runny glaze that easily drizzles off a spoon.

17Let the bread cool in the loaf pan for 10 minutes before removing. Since this is a bread loaf shape, I didn’t flip it upside down. If using, drizzle on the orange glaze and slice like bread to serve while still slightly warm.

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