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 more sticky cinnamon maple glaze.
Course Breakfast, Dessert
Keyword how to make sticky buns, pecan rolls, pecan sticky buns, sticky buns recipe, vegan sticky buns
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.