Mince Pie Swirl Buns landscape image

Mince Pie Swirl Buns (No-Yeast Vegan Gluten-Free)

These Mince Pie Swirl Buns are so light and fluffy, packed with sweet sticky mincemeat all topped with a delicious creamy glaze and they’re quick to make in 30 minutes. These buns are no-yeast and are naturally vegan and easily gluten-free.

I just love a good no-yeast recipe and I am here with a festive offering today. After my pumpkin buns, pumpkin spice babka and last year’s chocolate star creations, this sticks to a key Christmas ingredient: mincemeat. The recipe uses my favourite no-yeast “magic” dough all rolled up with lots of delicious mincemeat and topped with the best yoghurt icing glaze. Christmas in every mouthful.

Mince Pie Swirl Buns in a metal baking tray
Mince Pie Swirl Buns

How delicious are these Mince Pie Swirl Buns?

These buns are pretty special and once you’ve made them you will see for yourself that they are:

  • Light, fluffy and moreish
  • Packed with Christmassy mincemeat
  • Sweet and sticky but not too sweet
  • Topped with a delicious coconut yoghurt and icing glaze
  • Quick to make in 30 minutes
  • Perfect for the holiday season
  • Naturally vegan and easily gluten-free

If you are already a huge fan of these Mince Pie Swirl Buns you can skip ahead to the recipe card. Or, let’s see what goes into them first.

Mince Pie Swirl Buns on a metal tray
Mince Pie Swirl Buns
Mince Pie Swirl Buns with an icing sugar glaze
Mince Pie Swirl Buns

What ingredients go into these buns?

The dough is simple and is made from:

  • Thick dairy-free yoghurt: my favourite will always be a thick organic coconut yoghurt. This is the creamiest and lends itself to the smoothest, most pliable and fluffiest dough.
  • Caster sugar: the finer the sugar, the smoother the dough but other sugars will work like coconut or granulated sugar.
  • Mixed spice: for the Christmas flavour. if you don’t have this, you can use cinnamon.
  • Self-raising flour: the key to the fluffy dough without the yeast. If you are making these gluten-free, use a GF self-raising blend and you may need a dash more flour as explained here.

For the filling, either use a shop-bought mincemeat or a homemade one (this is a firm favourite but excuse the very old and poor quality photos while I get new photos ready!). Then also have some melted butter to hand to brush the buns before they bake.

How do I make these Mince Pie Swirl Buns?

The method is very simple, but let’s break it down:

  • Make the dough: stir together the yoghurt and sugar then fold in the flour and mixed spices and bring to a shaggy dough.
  • Roll out on a floured surface: with a rolling pin.
  • Spread with the mincemeat: leaving a small border.
  • Fold the dough in half: using the long edge so you have a smaller rectangle.
  • Slice the dough into 8 strands: now twist each strand (like a cheese twist).
  • Roll the twist around itself: and tuck the edges under to make a bun shape.
  • Brush with butter: and bake until golden brown.
  • Leave to cool: and spread with the icing sugar glaze.
Mince Pie Swirl Buns on a plate with a form
Mince Pie Swirl Buns
Mince Pie Swirl Buns on a small plate
Mince Pie Swirl Buns

What is special about the glaze?

Unlike most glazes that their either icing sugar and water or cream cheese frosting, this one uses the same coconut yogurt as in the dough to make a thick and super creamy frosting. Simply mix together the yoghurt and icing sugar until thick and spread over the buns. If you do want to use a water-based glaze, try this one or try this cream cheese frosting (without the espresso).

Can I make these gluten-free and nut-free?

Yes, to make these gluten-free, just use your favourite GF self-raising flour blend and check the notes here. These are originally nut-free, just check your mincemeat.

How long will these last?

Any dough-like bake does not last long in my house as they are a firm favourite, but they will keep for 1-2 days in a sealed container at room temperature. That said, they are best eaten on the same day as they will slowly start to dry out over time.

Mince Pie Swirl Buns half eaten on parchment paper
Mince Pie Swirl Buns

Can I make these into different flavours?

Of course! The basic dough recipe is simple and lends itself to so many flavours. Instead of the mincemeat, you can spread the dough with chocolate spread or nut butter, or a classic cinnamon sugar butter mix, too.

I love these, what other Christmas and dough recipes can I make?

I hope you will love these as much as we do and if you are looking for more recipes, how about my:

Mince Pie Swirl Buns (No-Yeast Vegan Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

These Mince Pie Swirl Buns are so light and fluffy, packed with sweet sticky mincemeat all topped with a delicious creamy glaze and they’re quick to make in 30 minutes. These buns are no-yeast and are naturally vegan and easily gluten-free.

Ingredients

    For the Swirl Buns:
  • 250g thick dairy-free yoghurt
  • 40g caster sugar
  • ½ tsp mixed spice
  • 250g self-raising flour, plus extra to dust
  • 180g mincemeat
  • 30g vegan butter, melted
  • For the Frosting:
  • 50g thick dairy-free yoghurt
  • 200g icing sugar
  • Cinnamon
  • Redcurrants

Directions

  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
  2. Add the mincemeat to a blender and blitz to a smooth paste.
  3. Add the yoghurt and sugar to a mixing and stir until smooth. Now add in the mixed spice and flour and bring to a shaggy dough.
  4. Tip onto a floured work surface and bring together with your hands for 1 minute util the dough feels smoother.
  5. Make sure the surface is well-floured and roll out to a rectangle 40 x 28-cm. Spread with the mincemeat, leaving a small border around the edge.
  6. Use the short edge to fold the dough in half (so it is now 20 x 28-cm in size). With the fold at the top, slice the dough into 8 equal strands.
  7. Twist each strand from either side (like a pastry twist) and then roll the strand around itself, tucking the edges under. Place onto the baking tray and repeat to make 8 swirls, leaving a gap around the buns as they will spread slightly.
  8. Brush with the melted butter and bake for 20-22 minutes until golden brown and risen. Meanwhile, make the frosting by stirring together the yoghurt and icing sugar until thick – add more yoghurt if it’s too thick or more icing sugar if it’s too runny.
  9. Allow to cool for a few minutes and then lift off the tray. Enjoy warm or allow them to cool before smothering with the frosting.
  10. Sprinkle with some cinnamon and redcurrants, if desired and store in a sealed container for 1-2 days although best eaten fresh on the day.
Mince Pie Swirl Buns landscape image
Mince Pie Swirl Buns

I look forward to hearing what you think of these Mince Pie Swirl Buns so please let me know in the comments below. If you do make these, I would love to see your creations so please tag me – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mince pie swirl love x

4 thoughts on “Mince Pie Swirl Buns (No-Yeast Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Heya Amy. Looks delicious 😋 and love the sound of Mince pie swirl buns and the yummy icing on top! Splendid photography as always and saved to my WordPress saved collection.
    Looking forward to catching up on your e newsletters as well and sorry I haven’t commented n your blog in ages.
    Your Nourishing Amy business is amazing and hope to see you at a food lifestyle event in London in the New Year.

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