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Home » Bread Recipes » Maple Pecan Sticky Buns Without Dairy
Feb 14, 2013 by P.S. Love
Maple Pecan Sticky Buns Without Butter or Eggs
So, you thought it couldn’t be done! Oh yes, it can! And oh yes, they are SO good.
For more than a decade, I have been making Maple Pecan Sticky Buns for my dad for his birthday every year.
Lately, we are on special diets. Neither one of us want to give up our beloved Sticky Buns, so I went to work in
the kitchen. This recipe works well for anyone with arthritis, high cholesterol, dairy allergies or is vegan or
First thing, you need to get the yeast proofed.
Yeast Proof
1/4 cup warm water
1 tablespoon yeast
1 teaspoon sugar
Put the water in your bread making bowl, stir in the sugar and sprinkle on the yeast. Wait 15 minutes to make
sure it gets foamy. If it doesn’t, call a do-over. Dump that out and try a fresh batch.
2 cups bread flour
1/3 cup sugar
1 cup homemade almond milk
1/3 cup olive oil
1-1/4 teaspoon salt
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Add to the yeast mixture: the bread flour, sugar, almond milk, olive oil and salt. Turn on your mixer to the 2nd
setting and let it mix with the paddle for about 4 minutes. You want this mixture to look a little stringy as the
paddle moves around. This is the gluten doing its thing. When it is a little stringy and elastic looking, it will hold
in the rise. This is very important because we’ll be adding whole wheat flour to this recipe. Whole wheat is a
little more difficult to work with than white flour.
2 cups whole wheat flour
Now we make the dough. Add the whole wheat flour to the mixture. Mix with the paddle until it forms a dough.
Add more flour if needed. Knead until the dough is very smooth. The dough should be very slightly sticky, but not
sticking all over the bowl. It needs to be very soft and very pliable.
Cover the bowl with a wet towel and let rise for 2 hours.
Roll the dough out into a large rectangle about 16″ x 12″.
1/2 cup sugar
1 tablespoon Molasses
1 tablespoon ground cinnamon
Mix your filling in a small bowl and set aside.
Rub onto dough
3 tablespoons olive oil
Splash your olive oil onto the rolled dough and rub it around with your hand to spread it evenly. Be sure to leave
one long edge without any oil. That is the edge you will use to pinch it to the loaf later.
Sprinkle the filling around on the olive oil. Rub it around a bit with your hand to get it even, keeping that one
edge naked.
Starting with the long, oiled and filling edge, roll up the dough. Roll it as tight as you can without damaging the
dough. When you are done, you will have a very huge, long cigar. Take the naked edge and pinch it into the long
cigar. Pinch it all down the loaf.
Slice roll into 1/2. Slice the halves in half. Slice each of those parts into three.
3/4 cup sugar
3 tablespoons molases
3 tablespoons olive oil
1 cup maple syrup (It has to be real maple syrup)
1-1/2 cups (6 ounces) coarsely chopped pecans
Mix the sugar, molasses, olive oil and syrup in a small bowl and mix well. Pour the topping mixture into a large
baking dish. Sprinkle the pecans all over the topping mixture.
I use a stainless steel lasagna pan that is 15″ x 11″ x 5″ It doesn’t need to be that deep, but it sure helps to have
it that long and wide. This one featured below is very similar to what I use.
ExcelSteel 4-Piece Stainless Roaster with Cover, Rack and Spatula
Place the rolls into the baking dish on the topping, leaving as much space as possible between them.
Cover tightly with plastic wrap and let them rise for 1 hour.
Bake at 375 for 30 minutes. They will be a golden brown when done. Remove from oven.
Put parchment paper on top of a large cutting board that can completely cover the baking pan. Cardboard will
work if you do not have a cutting board that big.
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Architec Gripperwood Hardwood Cutting Board, 16 by 20-Inch
Place the parchment covered cutting board on top of the baking pan and quickly flip it over so all falls out onto the
parchment paper. Remove pan and scrape the syrup out of the pan onto the sticky buns. Be really careful
because that syrup is extremely hot sugar. It will give you a nasty burn. Ask me how I know!
Allow to cool, separate one off with a fork and chow down.
They can be frozen and thawed for eating later.
Eat all the Maple Pecan Sticky Buns you want! They are healthy! Yeah, sure, I know, but in comparison to other
recipes with sour cream, butter and eggs in the dough, butter on the dough, butter in the syrup, these are far
healthier. Not to mention, half the flour is whole wheat in this recipe which helps your body process all that sugar.
So, if you are determined to give yourself diabetes, this is the better way to go.
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