These oil free Pear Stuffed Pecan Sticky Buns are perfect holiday treat for breakfast or for dessert. Its made with healthy and fiber rich oat flour and stuffed with cinnamon and fruit then swirled with cinnamon maple glaze.
I have been working on this recipe for a while because healthy vegan dessert is always my preference. Therefore, my criteria for a sweet treat always consists of whole grains, minimum processed sweetener, and fresh organic ingredients. I try to make my dessert as closer to whole foods as possible so I like to use the ingredients in their purest form.
Before you begin with this recipe, I would request you to go through my simple tricks to get the hang of these pecan rolls.
Ingredients for Pear Stuffed Pecan Sticky Buns
For the dough
Whole wheat flour
For the stuffing
For the swirl
I have used these easily available ingredients which you may buy form any local grocery store. However, I have provided links to few of these here for your convenience.
If you plan to buy from these affiliate links, then I get a small commission which in turn encourages me to bring more delicious recipe for you.
- Oat flour – I wanted to use a whole grain and oat flour best suited to the taste and texture of this recipe. It binds well and is a healthier option than the regular flour.
- Maple syrup – I used this instead of any other sweetener because it made these rolls sticky and soft, exactly the way I imagined.
- Instant yeast – its easier to handle instant yeast rapid rise because it does not need any proofing and also I just needed to mix it dry into the flour which saved a lot of time in the process. Also, I got a sure shot successful outcome.
- Pear – this fruit is at its peak and is a fall fruit which is not so hyped. However, any pear dessert is extremely delicious and refreshing. It is high in fiber, promotes gut health, boosts heart health and lowers the risk of diabetes. Moreover, my pear tree is overloaded right now, so I had to come up with this fun and amazing vegan dessert.
- Cinnamon powder – it’s kind of a staple during Fall and winter. Almost all recipe calls for this spice. Its aromatic plus healthful and boosts immunity as well.
- Pecans – I love nuts and this time I wanted lots of pecans in my dessert. The combination of maple syrup and pecans made these sticky buns even tastier than ever.
So, you see this is a dessert with a variety of flavors in every bite and brings lot of satisfaction to the taste buds that too guilt free. I know you all must be drooling by now therefore, I guess its time to gather all the ingredients and set up your oven.
How to make Pear Stuffed Pecan Sticky Buns
Firstly, I combined all the dough ingredients in a bowl and made it into a dough. Then in a slightly greased bowl and I let it rest covered in a warm place for about an hour.
Secondly, I combined all the stuffing ingredients in a mixing bowl and then I kept it aside.
Then, once the dough rose well I kneaded it on a dusted flat surface and rolled it with a rolling pin into a flat rectangular.
Thereafter, I spooned the stuffing on the flat dough and rolled it back in a cylindrical shape.
Next, I combined all the topping ingredients in a nonstick pan and cooked it for couple of minutes and after cooling it a bit I poured it over a 9-inch baking pan which has been covered with parchment paper.
Thereafter, I cut them into 8 big slices and placed them over the maple pecan mixture in the baking pan.
Lastly, I baked them in a pre-heated oven for about 30 minutes and turned it off. Then, I took it out and inverted on a flat surface. Later, I peeled off the parchment paper gently and slowly.
We have been enjoying this sticky bun recipe for a while now and so I decided to share it you this season.
- To let the dough rise, I usually cover it in a greased bowl and put in the oven and turn on oven light. This way it gets the right temperature to rise.
- While kneading the dough after rising make sure to knead it gently and not too much. May be just once or else it might dry up and develop cracks. Also, lightly flour the surface so its easy to roll for slices.
- When rolling the dough with a rolling pin, roll as long as it does not start to crack. Do not over do and make it very thin. A bit thicker flat dough will be more helpful in handling.
- After stuffing the dough, when you start rolling it in a cylindrical shape make sure to do this step slowly and holding from all sides so as to avoid it to fall apart. Keep fixing and joining any cracks with your fingers.
- After slicing, while placing the baking pan you may gently reshape to fit in the baking pan. Make sure to not leave any gaps as this helps in keeping all of the pecan rolls intact.
So, if you follow these simple tricks, I am sure you will enjoy this recipe because it is so comforting. I must also tell you that every effort in this sticky bun recipe is worth it.
They taste best when served warm out of the oven. However, you may store the leftovers in an air tight container and refrigerate for about 2 weeks.
Firstly, I stuffed pecan sticky buns with pears which was completely my original idea and different from the regular pecan rolls. Secondly, pecan rolls may need double rise whereas sticky buns do well with only one rise.
I have used oat flour which is a whole grain plus made it completely oil free. Therefore, we saved on lot of calories here. I used pure maple syrup as a sweetener which is again closer to whole foods. Rest of the ingredients are very low in calories and low in carbohydrate as well. Therefore, this recipe is for sure healthier comparatively if enjoyed in proportion and occasionally.
Well, now that I have shared all the tips and tricks, it’s time for you get started with this sticky bun recipe.
I am sure you would love to present these vegan sticky buns to your family and enjoy as much as we did.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram with your recipe images because we would love to see what you cooked.
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Pear Stuffed Pecan Sticky Buns
For the dough
For the stuffing
- 1 large green pear (finely chopped)
- 1 tsp cinnamon powder
- 2 tbsp maple syrup
For the swirl
- 3/4 cups chopped raw pecans
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- In a large mixing bowl combine oat flour, dry yeast, cinnamon powder and salt. Mix well with a spoon. In a microwaveable bowl combine oat milk, water and maple syrup. Give it a stir and microwave it on high for 2-2 ½ minutes or until it is 120-degree Fahrenheit (check the temperature with kitchen thermometer). Pour the liquid ingredients in the flour mixture and mix it with a spoon. Gradually, add ¼ cup whole wheat flour and make a smooth dough out of it. If needed add more flour to make the dough but do not exceed ½ cup or it will dry up. Grease a bowl and put the dough in it.Cover it with a cloth or cling wrap and put it in a warm place for about 1 hour to rise. The dough will double itself.
- In another bowl combine the stuffing ingredients and mix well. Keep it aside.
- Preheat the oven at 350-degree Fahrenheit and prepare 8 inch or 9-inch baking pan with a parchment paper. Combine all the swirl ingredients in a nonstick pan and cook for 2-3 minutes or until few boils. Turn it off and remove from heat. Keep it aside.
- Take out the dough and knead just once on a slightly floured flat surface. With a rolling pin roll it on a flat surface length wise in an oblong/rectangle shape. Make sure to keep connecting the sides and do not let it break from anywhere. Stuff it with the pear mixture and roll it gently in a cylindrical shape keeping the dough intact and joining them from all sides. (do not let the dough fall apart).
- Now, pour the pecan mixture in the prepared baking pan spreading it all over evenly. Slice the dough into 8 big slices and place them on the maple pecan mixture without leaving any gaps. (You may reshape them a bit to squeeze all 8 rolls in the pan).
- Place it in the middle rack of the oven and bake it for 30 minutes or until the rolls turn to slightly brown in color. Turn it off and take it out. Invert the baking pan on a flat surface and gently pull out the parchment paper. Enjoy!
- I usually cover the dough and put it in the oven and turn on the oven light so it gets the right temperature to rise.
- Do not over knead or the dough might dry up since its an oil free recipe.
- While rolling with a rolling pin it might have uneven sides and might break from the middle. This happens because we used oat flour here. You just need to keep joining the dough with your fingers wherever you see cracks.
- After, stuffing and trying to roll into a cylindrical shape, hold the dough from all sides simultaneously to avoid it from falling apart. Simply keep joining all the cracks and the try to slide the seals while rolling.
- When you slice the rolls few of them fall apart which is natural because of the oat flour. Simply pick up all and shape them in the baking pan and support them with the other slices. They will bind again while baking.
- This recipe tastes best when served warm. However, the left overs can be refrigerated in an air tight container for about 2 weeks. Simply re bake in the oven or microwave and enjoy it warm.
- This recipe makes 8 big rolls or 12 thinner rolls. If you plan to make thinner slices then prepare a bigger baking pan accordingly. The nutritional value also varies if you make thinner slices.