These buns don't require rising time. An easy vegan recipe if you're that way inclined. Adapted from The Happy Herbivore by Lindsay S Nixon (BenBella Books, 2011).

3/4 c non-dairy milk (I used rice)
2 1/2 tsp dried yeast
3 c flour (I used organic spelt)
1 tbsp baking powder
1/4 c coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 c vegetable oil
4 tbsp brown sugar
2 tbsp raisin if desired
For drizzling mix together:
3/4 c icing sugar
2 tbsp non-dairy milk

Preheat the oven to 180C. Grease a 20cm round spring-form cake tin.
Heat the milk in a small saucepan over low heat. Once warmed, take off the heat, mix in yeast and leave for 5 min.
In a bowl whisk 2 c flour with the baking powder, sugar, 1 tsp of the cinnamon and salt.
Stir in oil and milk mixture using a spatula. Then stir in another 1/2 c flour. 
Stir in remaining flour and knead in the bowl for about a minute until elastic and not too sticky.
Flour a rolling pin and roll dough into a 30cm x 20cm rectangle about 1cm thick. 
Mix the brown sugar and cinnamon and spread over the rectangle. Roll up tightly from the long end, then cut into 6 or 8 equal pieces.
Place buns into your cake tin just touching. Bake for 20-25 min until golden and cooked though. Place tin on a wire rack. Drizzle over the buns with the icing while still warm.