Vegan Coffee Buns

You know when I eat "the sweets", "the sweets" do bad things to me.  I like "the sweets", so I have to come up with better ideas of how to make them homemade, without giving up texture and taste.  One of my favorite breakfast sweets is sticky buns, love them!  I WILL eat the whole pan when presented right out of the oven.  Hot, warm, gooey sticky buns, mmmmmm, are so good!  I have no control, seriously, I need to just stop eating altogether.

So to "replace" my favorite sticky bun recipe, I came across an old recipe that I used to make a long, long time ago and turned it vegan, yes that's right, VEGAN.  AND they are fabulous, AND no taste or texture is compromised.  I'm calling them Vegan Coffee Buns, but you can eat them any time you like. Check them out!

Recipe below.

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Who knew Bisquick was vegan, not me! A few of my ingredients to start my buns.

 All you need is the baking mix and the banana for the dough.

 Mix it up....

 Form into a ball and turn out on a dusted surface.....

 Roll it out....

 Brush on melted vegan butter........

 Brown sugar and cinnamon....

 Roll it up and slice it down....

 Melted vegan butter and pecans or any kind of nut you like....

 Pop those sliced rolls on top.....

 And bake!

 Flip them out of the pan and onto a baking sheet, don't want to loose any of the gooey stuff.

 Ahhhhh, look at these delightful, tasty, sweet little treats, and no guilt.

 Vegan Coffee Buns

Ingredients

For the topping

1/2 cup Earth Balance vegan butter, room temp

1/4 cup light brown sugar

36 pecan halves (see note)

For the dough

2 cups Bisquick baking mix

3/4 cup mashed ripe banana

For the filling

3 tablespoons Earth Balance vegan butter, melted

1/4 cup light brown sugar

1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees.  Cut the 1/2 cup butter into 24 pieces. Place two pieces in each cup of a 12 cup muffin pan.  Sprinkle 2 teaspoons of brown sugar in each cup, and top with 3 pecan halves. Place in the oven to melt the butter, watch it carefully it will not take long. Remove from oven when butter is melted and set aside.

With a spatula blend together the baking mix and the banana.  When all is combined form into a ball, and turn out onto a flat surface dusted with baking mix.  Knead the dough a few times.  Dust the surface again so dough does not stick, shape the dough into a rectangle.  Dust the top with a little more baking mix and roll with a rolling pin into a larger, flatter, even rectangle.

Melt the 3 tablespoons of vegan butter in the microwave for a few seconds. Spread the butter with a brush onto the rectangle, sprinkle with the 1/4 cup brown sugar and cinnamon.  Roll up from the long end of the dough.  Seal the edge tightly by pinching it a little.

Cut the roll in half, then in 12 even pieces.  Place 1 piece of dough in each cup of the muffin pan.  Bake for 10 - 12 minutes, depending on your oven, or until golden brown and bubbly.  Remove from oven, invert onto a baking sheet, leave the muffin pan over the rolls and let cool for 1 minute.  Serve warm. Makes 12 servings.

NOTE:  You can use any kind of nuts you like.  You can also add raisins or cranberries inside the dough before you roll it up.