Strawberry No-Yeast Swirl Buns (Vegan GF-Option)

Fluffy swirl buns filled with sticky strawberry jam all coated in a vibrant strawberry sugar – these rolls are no-yeast, no-knead and no-fuss. They are naturally vegan with gluten-free options and come together in 30 minutes.

I have a major love for no-yeast dough recipes. I just love how light and fluffy dough can be without the need for yeast and all that goes with it: proofing time, kneading time and the risk of the yeast not working. These Strawberry No-Yeast Swirl Buns are so much easier than classic buns but are very similar to cinnamon swirl buns. So, if you’re a big fan like me, you’ll love this fruity version that only takes a few minutes of prep and about 22 minutes in the oven.

The base for these Strawberry No-Yeast Swirl Buns is a magic 3-ingredient dough:

• Self-raising flour: this is key for the rise of the buns and you can use a baking 1:1 GF self-raising blend, too. It keeps the dough really light and airy without the need for yeast. If using the gluten-free flour, see the note at the end of the recipe.
• Sugar: just a little to make the dough sweeter, but not too sweet as the jam and sugary coating all most of the sweetness. You can use caster, coconut or light brown sugar, too.
• Thick yoghurt: the thick yoghurt is best for this recipe and it will not work well with runny yoghurt. My recommended yoghurt is coconut or a dairy-free alternative to “Greek-Style” or “Skyr” yoghurt.

Stir together the ingredients for the dough and then bring to a ball. The steps for making these Strawberry No-Yeast Swirl Buns are the same as for any other cinnamon or other swirl buns:

• Roll out the dough: on a flour dusted surface to a square.
• Spread with jam: don’t be tempted to pile on too much jam as it will spill out the edges.
• Roll it up to a log: pressing in to secure the edges. As this is a square, it doesn’t matter which edge you use.
• Slice into buns: use a sharp knife to divide the dough into 6 pieces. For these buns, I bake them in greased muffin holes so they all cook evenly and you have a great shape.
• Brush with melted butter: for the shine and glaze on top.
• Bake: until golden brown and fluffy.

Once the Strawberry No-Yeast Swirl Buns are cool enough to handle, brush the buns with maple syrup and then coat lovingly in the strawberry sugar. This is such a simple but fun recipe:

• Freeze-dried strawberry powder: you can find this in lot of shops. You could miss it out if you can’t find any, and just use a sugar coating. You could use another berry powder, if you can. I use one from Arctic Power Berries.
• Sugar: use white or golden caster sugar or coconut sugar for the coating.

Once these Strawberry No-Yeast Swirl Buns are liberally coated, boil the kettle and enjoy these with a cup of tea or coffee. These are best eaten fresh i.e., the same day or the day after as the dough will toughen slightly after that time. You can warm them back up in the oven, but the sugar will start to crystalise and melt. Be warned: they’re quite sticky and messy to eat but it makes them all the moree fun!

These Strawberry No-Yeast Swirl Buns are quite nostalgic: the sticky sweet, licking-your-lips sensation of the sugary coating and the juicy bursting of the jam inside. These buns are great for afternoon tea, a weekend brunch or a mid-morning snack to keep you going and they are so easy to make. Naturally vegan, nut-free, dairy-free and yeast-free, they are a great option when you are short on time and can also be made gluten-free.

If you are looking for more no-yeast recipes, how about my:

• Chocolate Star Bread
• Quick Protein Cinnamon Rolls for 2
• Hazelnut Chocolate Swirl Buns
• Double Chocolate Fruit and Nut Swirl Buns
• Cinnamon Raisin No Yeast Swirl Buns

Strawberry No-Yeast Swirl Buns (Vegan GF-Option)

• Servings: 6
• Time: 30 minutes plus cooling
• Difficulty: easy
• Print

Fluffy swirl buns filled with sticky strawberry jam all coated in a vibrant strawberry sugar – these rolls are no-yeast, no-knead and no-fuss. They are naturally vegan with gluten-free options and come together in 30 minutes.

Ingredients

Swirl Buns:
• 250g self-raising flour or GF self-raising flour*, plus extra for dusting
• 10g caster or coconut sugar
• 250g thick vegan yoghurt*
• 100-130g strawberry jam
• 15g vegan butter, melted
Strawberry sugar:
• 2 tbsp maple syrup
• 50g caster or coconut sugar
• 1 tbsp freeze-dried strawberry powder

Directions

1. Preheat the oven to 160Fan/180*C and grease 6 muffin holes.
2. Stir together the flour, sugar and yoghurt with a spatula and bring to a thick dough. Tip onto a floured surface and bring to ball with your hands and knead for a few seconds until soft.
3. On a dusted surface or dusted piece of parchment, roll the dough out to roughly 30cmx30cm.
4. Spread with the jam, almost all the way to the edges.
5. Carefully roll up the dough into a log and use a spatula/palette knife to help if it is getting stuck.
6. Slice into 6 evenly sized buns. Place each bun into the muffin tray and brush with the melted butter.
7. Bake for 22-25 minutes until turning golden brown.
8. Stir together the sugar and freeze-dried strawberry powder.
9. While still warm, remove the buns from the tin and brush with the maple syrup and then dip into the strawberry sugar to coat evenly.
10. Store in an airtight container for 1-2 days – best eaten fresh.
Note* if using GF self-raising flour, you will need 20-40g more yoghurt.

I look forward to hearing what you think of my Strawberry No-Yeast Swirl Buns and hope you will love them, too! Let me know in the comments below and tag me in your strawberry bakes – I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With strawberry bun love x