Perfect Sticky Buns

There’s nothing better than a hot, gooey, fresh from the oven sticky bun. The smell, the taste, the sticky, caramelly glaze that bubbles up between the buns, and the buttery, cinnamon infused filling that’s uncovered as you unravel them. 

Sticky buns have always been one of my favourite breakfast or brunch indulgences. This version is really simple, with only 8 ingredients, and it’s made with spelt flour and coconut sugar. It starts with a basic cinnamon roll dough that only takes 10 minutes to make and is then left to rise for an hour. The bottom of your dish is filled with a sticky, caramelly glaze that seeps up between the buns as they cook.  Once the individual rolls are in the pan, it’s left to rise again and just before going into the oven, you can drizzle more glaze on top so that they look like this:

These buns are so gooey, sticky, and caramelly, just like sticky buns should be. The coconut sugar gives them extra caramel flavour and the walnuts add a little crunch. 


These are best served fresh out of the oven for breakfast or brunch.

If you get a chance to try these, don’t forget to tag them #peacemealxo on instagram so I can see them!


Perfect Sticky Buns
Prep time
Cook time
Total time
These bakery worthy sticky buns are a cinch to make, and a delicious treat to wake up to on Saturday or Sunday morning. They're perfectly sweet, gooey, sticky and caramelly with heaps of cinnamon flavour.
Serves: 12 sticky buns
  • -----For the sticky glaze-----
  • ½ cup melted vegan butter
  • ½ cup coconut sugar
  • ½ tsp cinnamon
  • ½ cup chopped walnuts
  • -----For the dough-----
  • 1 cup almond milk (or other milk)
  • 3 tbsp coconut oil, melted
  • 1 tbsp agave or coconut sugar
  • 1 packet (about 2 tsp) instant yeast
  • 3 cups spelt flour (or all purpose flour)
  • -----For the filling-----
  • ½ cup vegan butter, melted
  • ½ cup coconut sugar, melted
  • 3 tsp cinnamon
  1. Heat almond milk and coconut oil in a small sauce pan until coconut oil has melted completely.
  2. Let the mixture cool to 110 F (43 C) and then stir in the coconut sugar or agave and sprinkle on the yeast. Let sit for 5 minutes.
  3. Put the spelt flour into a large bowl. When the yeast mixture is ready, pour it over top. Use a wooden spoon and your hands to mix and then transfer the dough to a lightly floured surface, and knead until the dough is soft and not sticky (add more flour if necessary)
  4. Lightly coat a clean bowl with canola or coconut oil, place the dough ball inside, cover with a dish cloth and let rise in a warm place for one hour.
  5. Prepare the sticky glaze and the filling. Melt 1 cup of butter and divide into two half cups (one for the glaze and one for the filling). In a small bowl, mix a half cup melted butter with the coconut sugar and cinnamon for the glaze. Pour it evenly over the bottom of a 9x9 square dish and top with the chopped walnuts.
  6. Once the dough has risen, preheat oven to 350F and line a baking sheet with parchment paper (the mixture overflows sometimes and it's a pain to clean)
  7. Roll the dough into a thin rectangle on a floured surface. If the dough is sticky, knead in more flour, adding a little bit at a time. 
  8. Take the other ½ cup of melted butter for the filling, and stir in the cinnamon and sugar.
  9. Spread three quarters of the mixture on top of the dough.
  10. Starting on the long side, closest to you, roll dough tightly, and cut into about 10 buns using a serrated knife.
  11. Place the buns into the dish and pour on the rest of the sugar and butter mixture. Let rise for another 30 minutes
  12. Bake for 30 minutes, let cool for 5 minutes,and then flip the dish over. I put a large plate on top of it, then flipped it so the plate was on the bottom. Then just wiggled the pan off
  13. Serve hot