No-Yeast Chai Spiced Cinnamon Buns (Vegan)
These No-Yeast Chai Spiced Cinnamon Buns are the perfect seasonal bake, naturally dairy-free and egg-free and read in about 30 minutes. They are light, fluffy and so moreish with a vegan cream cheese glaze.
I love a good cinnamon bun, but sometimes I want something a bit quicker and easier to make, that’s where this simple 3-ingredients no-yeast dough comes in. The dough is simply thick dairy-free yoghurt, self-raising flour and some coconut sugar for sweetness. It doesn’t require any resting time and makes for the fluffiest buns – all without yeast. The filling is so good, too, with chai spices and coconut sugar, it’s the dreamiest combo this time of year. Plus, these buns are finished off with a vanilla bean cream cheese glaze to take them to the next level.
Why will I love these?
These buns are so good:
- Light, fluffy and so pillowy soft
- Sweet, sticky and spiced with chai flavours
- Requires no yeast
- No proofing time and no kneading
- Ideal for a quick and easy bake
- Perfect for autumn and winter
- Delicious all day long (try for breakfast, brunch or as a snack/dessert)
- Naturally dairy-free, egg-free and vegan
- Can be made with gluten-free flour
- Naturally nut-free
- Lower in sugar than most buns
- Contains no butter, we use olive oil
- Topped with a simple but delicious vanilla cream cheese glaze
- Ready in 30 minutes
- Delicious warm or cold
- So good for a cosy bake
- Everyone will love them
If you already love the sound of these buns, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the dough:
- Thick coconut yoghurt: I use the Cocos Vanilla or Original yoghurt as it’s so thick and creamy. Ideally, use a dairy-free Greek-style yoghurt with minimal ingredients.
- Self-raising flour: this is key to make the dough fluffy. You can use GF self-raising flour, just make sure it contains xanthan gum (or add ½ tsp of your own) to help bind the mix and make it more supple.
- Coconut sugar: to sweeten the dough and the filling. You can also use caster sugar for the dough and then use demerara or light brown sugar for the filling.
And for the filling:
- Olive oil: instead of butter.
- Chai spices: I use a homemade mix of cinnamon, ginger, cardamom and nutmeg for the most delicious flavours.
Finally for the glaze:
- Icing sugar: to make a sticky glaze.
- Vegan cream cheese: I use NUSH dairy-free cream cheese which is almond-based, so if you are avoiding nuts, please use another variety like Violife.
- Vanilla bean powder: this adds the lovely specks of black vanilla in the glaze that you can see, if not, use vanilla extract.
Are these gluten-free and nut-free?
These can be made with GF self-raising flour, just make sure that it contains xanthan gum to avoid crumbly dry dough – or add ½ tsp xanthan gum to the mix. these are nut-free, just check your yoghurt and cream cheese.
How do I make them?
These are ready in a few steps:
- Combine the dough ingredients: to a smooth ball of dough.
- Stir together the chai spices and coconut sugar: for the filling.
- Roll out the dough: to a rectangle.
- Spread over the olive oil: to the edges.
- Sprinkle over the chai sugar: to cover the dough.
- Cut into strips: to make 6 rolls.
- Roll each strip into a cinnamon bun: and place in a greased muffin or cupcake tin.
- Brush with extra olive oil or milk: and bake for 20 minutes.
- They will be golden, well-risen and springy to touch: when baked.
- Stir together the glaze ingredients: and spread over the slightly cooled buns.
How long will they last?
These are best eaten on the same day but will keep for 1 day in a sealed container at room temperature.
What other recipes can I try?
For more buns and no-yeast recipes:
- Cinnamon Roll Muffins (yeasted)
- Chocolate Orange Star Bread (yeasted)
- Pumpkin-Shaped Chocolate Cinnamon Rolls (yeasted)
- No-Yeast Pumpkin Spice Babka Buns
- Mince Pie Swirl Buns (no-yeast)
No-Yeast Chai Spiced Cinnamon Buns (Vegan)
These No-Yeast Chai Spiced Cinnamon Buns are the perfect seasonal bake, naturally dairy-free and egg-free and read in about 30 minutes. They are light, fluffy and so moreish with a vegan cream cheese glaze.
Ingredients
For the Dough:
- 250g self-raising flour
- 1 tbsp coconut sugar
- 250g thick vanilla coconut yoghurt
For the Filling:
- 2 tbsp olive oil, plus extra
- 3 tbsp coconut sugar
- 1 tbsp chai spice blend*
For the Glaze:
- 80g icing sugar
- 1 tbsp water
- 2 tsp vegan cream cheese (10g)
- A pinch of vanilla powder or extract
Instructions
- Preheat the oven to 160Fan/180ºC and grease 6 muffin holes with olive oil.
- Add the flour, sugar and yoghurt to a bowl and mix to form a shaggy dough. Bring to a smooth ball of dough with your hands. Leave to one side for 2 minutes.
- Combine the sugar and chai spices for the filling.
- Lightly dust the worktop with flour and roll out the dough to an oblong approximately 24x26-cm or 1/2 -cm thickness.
- Brush the olive oil all out the dough and then sprinkle most the chai sugar over the top, right to the edges (save about 1 tsp for the top).
- Divide the oblong into 6 strips lengthways (each one being 4-cm thick) and rolled each one into a cinnamon roll. Place in the muffin holes and repeat to make all 6.
- Brush with some olive oil (or plant-based milk) and bake in the oven for 20-22 minutes, until well-risen, golden brown and springy to touch.
- Remove from the oven and cool in the tin for 5 minutes and then lift out onto a wire rack.
- Mix together the icing sugar, water, cream cheese and vanilla until smooth.
- Spread over the buns and enjoy warm or save for later to eat cold.
- Best enjoyed on the same day, but keep leftovers in a sealed container for 1 day (you can freeze them, though they will be drier once de-frosted).
Notes
*Homemade blend: 1 tbsp cinnamon, ½ tbsp ground ginger, ½ tbsp ground cardamom and ½ tbsp nutmeg
Shop the recipe
Stay in touch
I look forward to hearing what you think of these No-Yeast Chai Spiced Cinnamon Buns so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With chai bun love x
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