- Level
- medium
- Prep Time
- 30 mins
- Total Time
- 10 h 50 m
- Serves
- 1 dozen
Ingredients
- Dough
- ¼ cup
- warm water
- 60 ml
- 1 ½ tsp
- instant yeast
- 3 ¼ cups
- unbleached all-purpose flour
- 490 g
- 80g
- salted caramel protein powder (see Chef’s tip)
- 250 ml
- ¼ cup
- sugar
- 55 g
- 1 tsp
- salt
- 1 can
- unsweetened pumpkin purée
- 14 oz/398 ml
- 1 tsp
- vanilla
- 5 ml
- ½ cup
- vegan butter, softened
- 115 g
- Filling
- ¾ cup
- brown sugar
- 160 g
- 2 tsp
- ground cinnamon
- 1 tsp
- ground ginger
- ½ tsp
- ground nutmeg
- ½ tsp
- ground cloves
- 1
- pinch salt
- ⅓ cup
- vegan butter, softened
- 75 g
- Glaze
- 1 cup
- icing sugar
- 130 g
- 2 tbsp
- non-dairy beverage of your choice or water
- 30 ml
- ¼ tsp
- vanilla
- 1 ml
- ¼ tsp
- ground cinnamon
- 1
- pinch salt
Directions
- Step 1
Dough
In a small bowl, combine the water and yeast. Let sit for 5 minutes until the yeast has completely dissolved.
- Step 2
- In the bowl of a stand mixer fitted with the dough hook, combine 3 cups (450 g) of the flour with the protein powder, sugar and salt. Add the yeast mixture, pumpkin purée and vanilla. Mix until the dough comes together.
- Step 3
- With the machine running on low speed, gradually add the butter. Increase the speed and knead for 5 minutes. Mix in the remaining flour (¼ cup/40 g) until the dough is smooth. The dough will be sticky.
- Step 4
- With lightly floured hands, shape the dough into a ball and place in a clean, lightly floured bowl. Cover with plastic wrap. Refrigerate for 8 hours or overnight.
- Step 5
Filling
Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
- Step 6
- In a bowl, combine the brown sugar, spices and salt.
- Step 7
- On a generously floured work surface, roll the dough out to form a 16-inch (40 cm) square about ½ inch (1 cm) thick. Using a spatula, spread the butter over the surface of the dough. Cover with the brown sugar mixture, pressing down lightly. Starting from the edge closest to you, lift the dough with your fingertips and roll it up into a cylinder, without pressing on it. Cut the cylinder into 12 slices.
- Step 8
- Arrange the slices, cut-side down, spaced out in the prepared baking dish. Cover with plastic wrap. Let rise in a warm, humid spot for 45 minutes or until doubled in volume.
- Step 9
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Step 10
- Bake for 35 to 40 minutes or until the buns are golden. Let cool on a wire rack for 1 hour.
- Step 11
Glaze
In a bowl, whisk together all of the ingredients until the glaze is smooth. Add a few drops of non-dairy beverage or more icing sugar to adjust the consistency as needed. When ready to serve, drizzle the glaze over the buns.
Tips
In addition to boosting the protein content of these sticky buns, the protein powder contributes to the tender texture of the dough, while the salted caramel flavour marries perfectly with the pumpkin and spices.
