Makes 12 small sticky buns or 6 large buns
1/2 packet (1 1/4 tsp) active dry yeast
1/2 cup almond or coconut milk, warm
1/4 cup sugar3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
zest of 1 orange
2 cups flour
Mix the warm milk, yeast, and a pinch of sugar in a small bowl, and let stand 5-10 minutes, until foamy. Then add the remaining sugar, oil, salt, cinnamon, vanilla, orange zest, and flour. Knead for 5-8 minutes on a floured surface. Grease a large bowl and add the dough, turning to coat in the oil. Cover with a clean towel and let rise in a warm place for about an hour, until doubled in size. Meanwhile, make the filling and glaze.
1/3 cup brown sugar
1 tablespoon flour
1 1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon olive oil
1 tablespoon almond or coconut milk
1/2 cup pecans, toasted and finely chopped
Mix together the brown sugar, flour, cinnamon, and salt, and stir in the olive oil and milk.
1/2 cup maple syrup
1/2 cup brown sugar
3 tablespoons coconut oil or olive oil
2 tablespoons coconut or almond milk
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup pecans, toasted and coarsely chopped
Grease a rectangular baking pan between 7x11 and 9x13, or a round 10" cake pan.
Stir together the syrup, sugar, oil, milk, vanilla, cinnamon, and salt, and spread in the bottom of the pan. Sprinkle the pecans over the glaze.
Punch down the dough.
Preheat the oven to 375. Bake for 25-30 minutes.