Cinnamon Bun in the Oven!


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No, I’m not trying to pull a fast one on you. There is a bun in the oven. Like, the real kind!

I’ve actually been so, so ecstatic to share the news with all of you that the love of my life and I are expecting our first child, due this November! Today formally marks the halfway point, 20 weeks, and it’s tough to believe how soon this priceless little sprout will be in our arms. It’s also hard to think that I have kept the maternity a secret this long, however in some way I handled, even through food preparation courses, lectures and push occasions. Whew! Not an easy task, I inform you.

I make sure there are many questions reeling through your mind at this point: How am I feeling? What am I consuming? Exactly what am I doing to stay in shape? Am I still a vegetarian? etc. and so on. The subject of conception, maternity, and delivering, naturally stimulates countless inquiries. There’s a lot to discover and understand it can be overwhelming, even for a woman like myself if I permit it to be.

One of the most practical things I’ve actually learned so far is to silence all the “sound” around me, disregard practically all advice I’ve actually been provided, and just surrender to the supreme knowledge of my body. It is after all, creating this teeny being and can inform me exactly what it desires as long as I’m peaceful enough. I understand that if I trust my instincts and do exactly what feels right, this child will get exactly what it requires. Some days it’s walnuts (all right, it appears like every day I am binging on those), various other days it’s cheese (yes! I’m now a cheese fiend!), so I simply obey.

That being said, my diet truly has not altered that much. Yes, I’m taking supplements as I consume mainly vegan and know how essential it’s to offset some missing out on aspects, but other than that I’m sticking to my usual ways since that’s exactly what feels right. Great deals of fruit and veggies, beans, sprouts, whole grains, nuts and seeds, make up the bulk of my diet, with the periodic egg and cheese piece included for great measure. Lots of people informed me when I conceived that I’d surely crave meat, and although I understand that holds true for some vegetarians, I have not had the smallest inkling to consume animals. If I did, perhaps I’d grill up a steak, but for now I’m living life and creating life on plant fuel and my child is both healthy and delighted.


So the recipe. First off I needed to make something with a little cheekiness, ’cause that’s how I roll, but also in tribute to the first trimester of this maternity when all I wanted appeared carbs. The good news is, I’m over that bulge now and have actually returned to consuming green vegetables, however I still enjoy biting into something warm, , and comforting once in a while. Baby appears to like it too. Made with whole spelt flour, applesauce, and dates, this is one Sunday morning meal treat that likewise makes a scrumptious mid-week treat with tea. It’s cinnamon-y, rich tasting, and not extremely sweet. In reality the “icing” for the cinnamon buns is made with yogurt, due to the fact that I never truly suched as slathering sugar-y icing on top of already sweet rolls. I delight in a little even more balance in my life, however hey, you are the boss of this one. If you are vegan, the rolls are an ideal dish for you, simply leave the yogurt frosting off the top and replace with a cashew or coconut cream.

I made two selections of this dish because I wanted to see if I could in truth produce a yeast-free variation for those of you attempting to prevent yeast. I need to admit the yeasted version became my preference– it was much lighter and softer than the one that simply used cooking powder. Although it takes a little even more time and planning, as you must wait a couple times for the dough to rise, I think it’s worth the extra effort.

I likewise made 2 different shapes with the dough. One was a traditional cinnamon bun and the other was a braided wreath that looks so, so lovely. Please note that either version of the dish will deal with both shapes, even though I made the standard bun shape without yeast and the braided wreath with yeast– these can simply be interchanged.


Cinnamon-Pecan Buns or Braided Wreath
Serves 6-8

2 cups / 300g whole spelt flour (plus extra for kneading)
4 tsp. cooking powder or 1 Tbsp. dry active yeast
2 Tbsp. coconut sugar
1 tsp. sea salt
3/4 cup + 1 Tablespoon. unsweetened applesauce
3 Tbsp. coconut oil (or butter), softened

1 ½ cups / 225g chopped dates
¾ cup / 175ml water
2 tsp. ground cinnamon
pinch ground cardamom (if wanted)
¼ tsp. sea salt
3/4 cup / 75g pecans, chopped (optional)

3 Tbsp. pure maple syrup

1/2 cup goat or sheep’s milk yogurt
2 Tbsp. maple syrup
pinch cinnamon

Directions for yeast-free Cinnamon Buns:

1. Start by making the filling. Pit and chop dates into pieces. Place in a saucepan with water, starting with just 1/2 cup. Offering a simmer and stir frequently to break up the dates and form a chunky paste. If your dates are dry, include more water. Stir in cinnamon, cardamom and salt. Include more water if needed. Set aside to cool.

2. In a big bowl sort together the dry ingredients. Add coconut oil and mix with your fingers up until the blend is a slightly crumbly. Stir in applesauce until a dough forms, use your hands if required to bring dough together.

3. Turn out dough onto a floured surface and knead a few times into a ball. Roll out dough into a 6 x 18″ (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly sliced pecans, booking a couple of for garnish.

4. Starting at the top, short end, roll dough until you’ve a large roll. Make 6 even slices to produce 7 rolls. Place rolls in a round baking meal (mine was 9.5″/ 24cm across).

5. Bake for 25-30 minutes in a 375 ° F / 190 ° C oven up until golden brown. Get rid of from oven, let cool for 5 minutes, then brush with maple syrup and spray with staying pecans.

6. To make icing, simply stir together frosting components and spread on individual portions, just before serving (rather of frosting the entire set and consuming them later …)

Directions for yeasted Cinnamon Wreath:

1. In a big bowl look together the dry ingredients.

2. In a small saucepan incorporate applesauce, and coconut oil up until just warm and coconut oil is melted (don’t overheat or you’ll get rid of the yeast when you include it to the dry ingredients). Add applesauce and coconut oil to flour mixture. Stir with a wooden spoon until the dough comes together.

3. Turn dough out onto a gently floured area. Knead in enough staying flour to make a reasonably soft dough that’s smooth and elastic, 3 to 5 minutes. Shape dough into a ball. Location dough in a bowl lightly greased with coconut oil, turn dough as soon as to grease area. Cover with a tea towel and let increase in a warm location until increased in volume, about 1 hour.

4. Make the filling. Pit and chop dates into portions. Place in a saucepan with water, starting with just 1/2 cup. Giving a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, include even more water. Stir in cinnamon, cardamom and salt. Add even more water if essential. Reserve to cool.

5. Punch dough down, turn out onto a gently floured area. Cover and let rest 10 minutes. On lightly floured area, roll dough to a 10×20″ (25x50cm) rectangle. Slather an even layer of filling across the dough and spray with approximately chopped pecans, reserving a few for garnish. Roll the dough lengthwise into a log. Transfer to a piece of parchment paper. Slice vertically down the center of the log, leaving a few inches at one end. Carefully spiral the log halves around one another to produce a sort of braid. Pinch the two ends together to form a wreath (to see valuable instructional images, see here). Cover and let increase in a warm place for about 30 minutes. Slide wreath onto a baking sheet, keeping the parchment paper beneath.

6. Bake for 30-35 minutes in a 375 ° F / 190 ° C oven up until golden brown. Eliminate from oven, let cool for 5 minutes, then brush with maple syrup and spray with continuing to be pecans.

7. To make icing, just stir together frosting components and spread on individual portions, just before serving (rather of frosting the whole set and consuming them later …)
I pledge that My New Roots won’t become a child blog. Seeing as this is a rather personal space, of course things may come up for me from time to time, but I’m intending on keeping my pregnancy in the serene realm that it’s actually depended on now. I’ve actually considered creating a different page for Mamas, so if you ‘d want reading my thoughts and suggestions please let me know in the remarks and I’ll begin setting something up.


It feels rather impressive to be in my body today, more so than ever before. I’m experiencing the kind of radical change that just nature can produce, and it’s blowing my mind every day! I feel so fortunate to be a woman and experience this life start, growing and glowing inside me. What an honor to bring a soul into the world. Exactly what a gift to be a vessel of love and to share such a deep connection with an additional spirit.

Thank you to each and each of you for your love and support during this powerful time.