These Cheesy Vegan Swirl Buns are soft, fluffy, and packed with savory, melty flavor—without any dairy or animal products. Made with a tender yeast dough and a gooey vegan cheese filling, they’re perfect for brunch, soup nights, holiday tables, or anytime you want cozy, plant-based comfort food that tastes bakery-worthy.
Ingredients
- Dough
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast 1 packet
- 1 cup unsweetened plant milk almond, soy, or oat, warm
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- Filling
- 3 tablespoons vegan butter softened
- 1½ cups vegan shredded cheese mozzarella-style melts best
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, combine warm plant milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes, until foamy.
- Add olive oil, salt, and flour. Mix until a soft dough forms.
- Knead for 5–7 minutes until smooth and elastic.
- Cover and let rise in a warm place for 45–60 minutes, until doubled in size.
- Roll dough into a rectangle about ¼-inch thick.
- Spread vegan butter evenly over the dough. Sprinkle with vegan cheese, garlic powder, onion powder, and salt.
- Roll tightly from the long side into a log. Slice into even rounds.
- Place buns swirl-side up in the prepared dish.
- Bake for 20–25 minutes, until puffed and lightly golden.
- Cool for 5 minutes before serving.
Notes
- Warm (not hot) plant milk is key—too hot can kill the yeast.
- Don’t overfill with cheese or the rolls may leak while baking.
- Cover loosely with foil if tops brown too quickly.