I followed my tried and true sticky bun recipe except that I used the So Delicious Pumpkin Spice Coconut Milk I followed my tried and true sticky bun recipe except that I used the So Delicious Pumpkin Spice Coconut Milk instead of regular nondairy milk and then added some pumpkin pie spice instead of cinnamon. I also shortened the time I let the dough rise from 12 hours overnight in the refrigerator to one hour on the kitchen counter based on the package instructions. They came out just as ooey-gooey awesome!
And, on a total side note/tangent, have you tried the Pumpkin Spice Oreo cookies yet? Oh my, they are good, too!
Pumpkin Spice Sticky Buns
2 loaves of frozen bread dough*
1 cup chopped pecans
1 4.6 oz package vanilla cook and serve pudding mix (not instant)*
1/4 lb. (1 stick) Earth Balance Vegan Buttery Sticks
1 cup organic light brown sugar
2 tbsp So Delicious Pumpkin Coconut Milk
1 tbsp pumpkin pie spice
Thaw the bread dough according to package directions. Grease a 9x13 pan well with cooking oil spray. Sprinkle the bottom of the pan with the chopped pecans. Before the dough rises break into walnut size pieces and place in an even layer on the bottom of the 9x13. Cover with plastic wrap or foil and allow the dough to rise for about one hour. You may want to spray your plastic wrap or foil with cooking spray so the dough will not stick to the top if it rises that high.
Once the dough has risen uncover and preheat your oven to 350 degrees. Over low heat place the vegan butter in a saucepan. Once melted add the brown sugar, pudding mix, pumpkin spice coconut milk and pumpkin pie spice and stir until smooth. Pour over the top of the risen dough.
Bake at 350 for 30 minutes. Immediately upon removing the pan from the oven invert the sticky buns on a cooling rack and allow to cool before serving.
*Note: be sure to read package ingredients to ensure your bread dough and pudding mix are indeed vegan.