{"id":14833,"date":"2021-01-03T11:49:13","date_gmt":"2021-01-03T06:19:13","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14833"},"modified":"2026-03-23T18:04:35","modified_gmt":"2026-03-23T12:34:35","slug":"vegan-sweet-buns","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/vegan-sweet-buns\/","title":{"rendered":"Vegan Sweet Buns"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

\"buns<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Want to try more recipes with tutti frutti? You'll enjoy my eggless tutti frutti cake<\/a> and almond tutti frutti cake<\/a>! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 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!<\/p>\n\n\n\n

\u2728 Easy no-knead dough! No mixer, no kneading required, and the dough comes together with minimal effort.<\/p>\n\n\n\n

\u2728 The dough can be made up to 2 days in advance, making it perfect for planning in advance.<\/p>\n\n\n\n

\u2728 These tutti frutti sweet buns are eggless and dairy-free, making them accessible for people with dietary restrictions.<\/p>\n\n\n\n

\u2728 This dough is incredibly versatile and is my go-to for many recipes. I\u2019ve used it for making cinnamon rolls<\/a>, Korean sausage bread<\/a>, cheesy pesto rolls<\/a>, Biscoff cinnamon rolls<\/a>, and pizza pull-apart bread<\/a>. <\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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\"5<\/p>\n\n\n\n

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
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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I used all-purpose flour, but whole wheat flour works very well, too.<\/p>\n\n\n\n

Sugar:<\/strong> I used raw sugar for this recipe. Feel free to swap with regular granulated sugar or cane sugar.<\/p>\n\n\n\n

Yeast:<\/strong> 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.<\/p>\n\n\n\n

Oil:<\/strong> I love baking with coconut oil. You can use any neutral-tasting vegetable oil.<\/p>\n\n\n\n

Milk:<\/strong> I used homemade almond milk<\/a>. But this recipe comes out great with regular dairy milk too.<\/p>\n\n\n\n

Tutti-frutti:<\/strong> 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.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Vegan Sweet Buns<\/h2>\n\n\n\n

Step 1:<\/strong> Heat milk, oil, and sugar in a small saucepan.\u00a0<\/p>\n\n\n\n

Step 2:<\/strong> When this mixture is just<\/em> warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.<\/p>\n\n\n\n

Step 3:<\/strong> 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.<\/p>\n\n\n\n

Step 4:<\/strong> Now add in the extra 1\/4 cup of flour, baking powder, baking soda, and salt.<\/p>\n\n\n\n

Step 5:<\/strong> Knead in the tutti frutti until it's well incorporated into the dough.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 6:<\/strong> You can refrigerate the dough for 30 minutes or up to 2 days.<\/p>\n\n\n\n

Step 7:<\/strong> When you're ready to bake, preheat your oven to 200 C\/ 400 F.<\/p>\n\n\n\n

Step 8:<\/strong> Divide the dough into 12 equal-sized pieces. Roll them into smooth balls. Place on a baking tray.<\/p>\n\n\n\n

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\"Bun<\/figure>\n<\/div>\n\n\n\n
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\"Proofed<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Step 9:<\/strong> Cover the tray and let the rolls rise for another 15-20 minutes or until puffy.<\/p>\n\n\n\n

Step 10:<\/strong> Brush with coconut cream or milk and sprinkle some raw sugar on top.<\/p>\n\n\n\n

Step 11:<\/strong> 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!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n