These vegan sweet buns with tutti frutti are soft, fluffy, and lightly sweet - just the kind of buns I grew up eating! These light, comforting buns are perfect for breakfast, tea time, or any time treat.
Made without eggs or dairy, these vegan sweet buns are simple to make and come out beautifully soft every time. Enjoy them warm from the oven, with butter or jam, or just on their own, they are delicious either way.
Want to try more recipes with tutti frutti? You'll enjoy my eggless tutti frutti cake and almond tutti frutti cake!
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Why You'll Love This Recipe
✨ This sweet bun recipe will give you soft and fluffy, bakery-style buns at home. Lightly sweet and studded with colourful tutti-frutti, these are irresistible!
✨ Easy no-knead dough! No mixer, no kneading required, and the dough comes together with minimal effort.
✨ The dough can be made up to 2 days in advance, making it perfect for planning in advance.
✨ These tutti frutti sweet buns are eggless and dairy-free, making them accessible for people with dietary restrictions.
✨ This dough is incredibly versatile and is my go-to for many recipes. I’ve used it for making cinnamon rolls, Korean sausage bread, cheesy pesto rolls, Biscoff cinnamon rolls, and pizza pull-apart bread.
Reader Love ❤️
I've never made bread buns before this, so glad I tried! tutti frutti buns were my favourite when I was growing up. thank you for the recipe! - Sheena
Recipe Ingredients
Flour: I used all-purpose flour, but whole wheat flour works very well, too.
Sugar: I used raw sugar for this recipe. Feel free to swap with regular granulated sugar or cane sugar.
Yeast: Active dry yeast or instant yeast, both work well. Please make sure your yeast is fresh. Dissolve 1/2 teaspoon in 1/2 cup of warm water. Set aside for 5-10 minutes. If the mixture gets bubbly and foamy, your yeast is good to use.
Oil: I love baking with coconut oil. You can use any neutral-tasting vegetable oil.
Milk: I used homemade almond milk. But this recipe comes out great with regular dairy milk too.
Tutti-frutti: Adds sweetness, color, and bakery-style look to the buns. You can easily get it in supermarkets or online. You can also use raisins or dried cranberries instead.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Vegan Sweet Buns
Step 1: Heat milk, oil, and sugar in a small saucepan.
Step 2: When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
Step 3: Whisk in the 2 cups of flour and cinnamon powder. Cover and place in a draft-free place for 1 hour or until the dough doubles in size.
Step 4: Now add in the extra 1/4 cup of flour, baking powder, baking soda, and salt.
Step 5: Knead in the tutti frutti until it's well incorporated into the dough.
Step 6: You can refrigerate the dough for 30 minutes or up to 2 days.
Step 7: When you're ready to bake, preheat your oven to 200 C/ 400 F.
Step 8: Divide the dough into 12 equal-sized pieces. Roll them into smooth balls. Place on a baking tray.
Step 9: Cover the tray and let the rolls rise for another 15-20 minutes or until puffy.
Step 10: Brush with coconut cream or milk and sprinkle some raw sugar on top.
Step 11: Bake for 15-18 minutes until the tops are light golden brown. Transfer the buns to a cooling rack and cool for 10-15 minutes. Enjoy warm!
Top Tips
- The dough is a tad sticky, and that’s okay. A slightly sticky dough makes softer buns, so avoid adding too much extra flour.
- Refrigerate the dough overnight. This improves the flavor and also makes the dough easy to manage.
- Lightly flour your hands and work surface while shaping the dough.
- Brush the buns with melted vegan or regular butter while they are warm. This helps give these buns with tutti frutti a softer crust.
- Make sure your yeast is not old or expired.
How To Serve
These no-knead sweet buns with tutti frutti are best served warm. They are great on their own and wonderful with a pat of butter or jam, with a cup of tea, coffee, or classic hot chocolate!
- They are lovely with cinnamon honey butter, homemade apple butter, or even pear butter.
- Pair them with tangy and creamy homemade cream cheese or cashew ricotta cheese.
- For a sweet treat, slather them with strawberry chia jam or fig jam.
Storage And Make-Ahead Tips
- You can refrigerate the dough for up to 2 days. Make sure it's covered well.
- Store the baked buns at room temperature in an air-tight container for 1-2 days.
- Refrigerate for longer storage, for up to 4-5 days. Reheat in the microwave, oven, or air fryer.
- You can also freeze the buns for up to 1 month. Thaw at room temperature and reheat the oven or airfryer.
Recipe FAQs
Yes, this is a great make-ahead dough. You can refrigerate it for up to 2 days. This also helps in improving the flavor. This dough recipe has been adapted from The Pioneer Woman.
Tutti Frutti, or tutti i frutti, is a confectionery made with the flavors of different fruits. It literally translates into ‘all fruits.’ They are small, colorful, candied fruits, usually made from raw papaya.
Yes! You can skip the tutti frutti and replace it with raisins, currants, dried cranberries, or chocolate chips.
More Easy Buns And Rolls
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these soft and fluffy no-knead vegan sweet buns as much as we do!
📖 Recipe
Vegan Sweet Buns
Ingredients
- 1 cup Almond milk You can use any milk you prefer
- 1/4 cup Raw sugar You can use regular white sugar
- 1/4 cup Coconut oil You can use any neutral tasting oil
- 1.5 tsp Active dry yeast
- 2 cups All -purpose flour
- 2 tsp Cinnamon powder
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup All-purpose flour
- 1/2 cup Tutti frutti
Topping ( optional)
- 1-2 tbsp Coconut cream You can use regular cream or milk of your choice.
- 1-2 tbsp Raw sugar
Instructions
- Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.1 cup Almond milk, 1/4 cup Raw sugar, 1/4 cup Coconut oil
- When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.1.5 tsp Active dry yeast
- Whisk in the 2 cups of flour and cinnamon powder. Cover and place in a draft-free place for 1 hour or until the dough doubles in size.2 cups All -purpose flour, 2 tsp Cinnamon powder
- Now add in the extra 1/4 cup of flour, baking powder, baking soda, and salt.1/4 cup All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Salt
- Knead in the tutti frutti until it's well incorporated into the dough.1/2 cup Tutti frutti
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
- Preheat your oven to 200 C / 400 F. Line a baking tray with Silpat or parchment paper.
- Divide the dough into 12 equal-sized pieces.
- Roll them into smooth balls. Place on the prepared tray.
- Cover the tray and let the rolls rise for another 15-20 minutes or until puffy.
- Brush with coconut cream and sprinkle some raw sugar on top.1-2 tbsp Coconut cream, 1-2 tbsp Raw sugar
- Bake for 15-18 minutes until the tops are light golden brown.
- Transfer the buns on a cooling rack and cool for 10-15 minutes.
- Enjoy warm, slathered with butter!
Notes
- The dough is a tad sticky, and that’s okay. A slightly sticky dough makes softer buns, so avoid adding too much extra flour.
- Refrigerate the dough overnight. This improves the flavor and also makes the dough easy to manage.
- Lightly flour your hands and work surface while shaping the dough.
- Brush the buns with melted vegan or regular butter while they are warm. This helps give these buns with tutti frutti a softer crust.
- Make sure your yeast is not old or expired.
Nancy says
These are delicious rolls. I would like to make and bake them ahead of time and freeze them. How would I reheat them?
Natasha Minocha says
Thank you, Nancy! I would reheat them in a preheated oven. Hope you enjoy these as much as we did. Happy baking:)
Sheena Agarwal says
ive never made bread buns before this, so glad I tried! tutti frutti buns were my favourite when I was growing up. thank you for the recipe!
Natasha Minocha says
Tutti frutti buns are a blast from our childhood, right?! So glad you enjoyed them. Thanks so much xx