Please read the recipe thoroughly before getting started. For the most accurate results, measure with a digital kitchen scale.

Preparation: Make a batch of vegan buttermilk. Slowly melt the vegan butter (for the dough) in a saucepan over low heat or in the microwave. Be careful not to heat it, you just want to warm it enough to melt. Lightly grease an 8x8-inch cake pan or similar with some oil or vegan butter and set aside.

Make the dough: Add the melted butter and vanilla extract to the vegan buttermilk and mix. In a separate large bowl, whisk together the flour, sugar, yeast, and salt.Pour the buttermilk mixture into the bowl with the dry ingredients and use a spatula to bring the mixture together into a shaggy dough.

Knead: (By hand) Turn the dough out onto a clean dry surface. Knead the dough for 5-7 minutes until it forms a smooth ball. DON'T be tempted to flour the surface, the dough will be very sticky at the start but it will come together once ready. If it gets too messy, you can wash and dry your hands halfway through the process. A dough scraper is also very useful to frequently scrape up any dough that sticks to the surface.

1st proof: Clean and dry the bowl and lightly grease it with some oil. Place the dough ball into the bowl and cover the top of the bowl tightly with plastic wrap. Place in a warm part of your kitchen to proof for 1-2 hours until the dough has puffed up and doubled in size. Meanwhile, prepare the topping and filling.

Topping: Add the butter, brown sugar, maple syrup, vanilla, and sea salt to a saucepan and gently heat whilst stirring for a couple of minutes until you have an even mixture and all of the ingredients have melted through.Pour the caramel into the base of the cake tin, and sprinkle the pecans on top. Set this aside to cool.

Filling: In a bowl, mix together the softened butter, brown sugar, and cinnamon until they form a paste. Set aside.

Once the dough has doubled in size, punch the air out of it + roll it out on a lightly floured surface into a large rectangle (about 12”x 14”).

Fill, roll + slice: Carefully spread the cinnamon filling mixture in a thin layer using a spatula - going all the way to the edges. Carefully and tightly roll the dough into a log. Mark the log into 9 portions. Use unflavoured toothfloss to cut them into sections, with slow and steady pressure. You can also use a very sharp knife - but floss works best!

2nd proof: Place the rolls in the cake pan on top of the cooled pecan caramel mixture + cover the plastic wrap or foil. Let them proof in a warm place for 1-2 hours until they rise and double in size.Alternatively, to make overnight sticky buns you can place them in the fridge for up to 24 hours at this stage. Then take them out to sit at room temperature for about 2 hours, or until they double in size.

Bake: Preheat the oven to 175°C(347°F). Bake for 28-30 minutes until the tops are light golden brown. Cool slightly for 15 minutes, then carefully run a knife around the edges of the pan to loosen the buns.

Place a rimmed baking tray or large plate on top of the cake pan - it needs to have a wider diameter than the cake pan to catch the caramel sauce. Be very careful not to burn yourself for this next part as the pan will still be very hot. Using oven gloves, very carefully flip the pan over, and slowly lift the pan away from the buns. The buns should easily free from the pan and the caramel sauce will flow out over the top of them.Serve them warm, or let them cool to room temperature first if preferred.

Storage: Tightly cover any leftover rolls, or place them into an airtight container. They will keep at room temperature for 2 days, or you can refrigerate them for up to 5 days. Take them out of the fridge an hour before serving to let them soften.