Spice in the Kitchen: Vegan Sticky Buns

Sticky bun, fresh out of the oven.
Before moving into the lower Northeast, I hadn't even heard of sticky buns before seeing them in a farmer's market in Delaware. Makes sense, because according to Wikipedia, they are of German descent. "Sticky buns appear to have a Germanic origin and were originally known as "Schnecken". Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have." I grew up with cultural delights like malasada and buche de noel, but nothing German like schnecken. My husband, on the other hand, did, so I attempted to make these for him. He and my son loved them. I thought they were too, well, sticky.

The sugar goo coating the bottom of the pan and the uncooked rolls waiting to rise.
I used a portion of the King Arthur no-knead bread mixture that I had previously made and followed a recipe from allrecipes.com for the filling and coating while making the appropriate vegan substitutions. It was rather easy, but I did melt the Earth Balance instead of softening it, making it too oily to spread the cinnamon mixture that gets rolled with the dough. It all worked out in the end though.

Sticky buns are basically cinnamon rolls that are baked in a pan that you coat with a gooey mixture of nuts, sugar and (vegan) butter. When the rolls are done, the tray of rolls is turned over to reveal  their sticky coating.
The rolls, cooked, prior to being flipped over.

Given the choice, I would make cinnamon rolls hands down. I found the sticky coating to be distracting and too sweet. The bread was perfect for the rolls though! Perfect evidence at how adaptable the King Arthur recipe is!

1 comment:

  1. those sticky rolls look goood! i like my cinnamon rolls less sticky and sweet too.

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