No, I am not trying to pull a fast one on you. There is a bun in the oven. Like, the real kind!
I have been so, so excited to share the news with all of you that the love of my life and I are expecting our first baby, due this November! Today officially marks the halfway point, 20 weeks, and it’s hard to believe how soon this precious little sprout will be in our arms. It’s also hard to believe that I’ve kept the pregnancy a secret this long, but somehow I managed, even through cooking classes, lectures and press events. Whew! Not an easy task, I tell you.
I am sure there are many questions reeling through your mind at this point: How am I feeling? What am I eating? What am I doing to stay in shape? Am I still a vegetarian? etc. etc. The topic of conception, pregnancy, and giving birth, of course sparks countless queries. There is so much to learn and understand it can be overwhelming, even for a lady like myself if I allow it to be.
One of the most helpful things I’ve learned so far is to silence all the “noise” around me, ignore almost all advice I’ve been given, and just surrender to the supreme intelligence of my body. It is after all, creating this teeny being and can tell me what it wants as long as I am quiet enough. I know that if I trust my instincts and do what feels right, this baby will get what it needs. Some days it’s walnuts (okay, it seems like every day I’m binging on those), other days it’s cheese (yes! I am now a cheese fiend!), so I just obey.
That being said, my diet really hasn’t changed that much. Yes, I am taking supplements as I eat primarily vegan and know how important it is to make up for some missing elements, but other than that I am sticking to my same old ways because that is what feels right. Lots of fruit and veggies, beans, sprouts, whole grains, nuts and seeds, comprise the bulk of my diet, with the occasional egg and cheese slice thrown in for good measure. Many people told me when I conceived that I would surely crave meat, and although I know that is true for some vegetarians, I haven’t had the slightest inkling to eat animals. If I did, maybe I would grill up a steak, but for now I am living life and creating life on plant fuel and my baby is both healthy and happy.
So the recipe. First of all I had to make something with a little cheekiness, ‘cause that’s how I roll, but also in tribute to the first trimester of this pregnancy when all I wanted were plain carbohydrates. Thankfully, I am over that hump now and have resumed eating green vegetables, but I still love biting into something warm, gooey, and comforting once in a while. Baby seems to like it too. Made with whole spelt flour, applesauce, and dates, this is one Sunday breakfast treat that also makes a delicious mid-week snack with tea. It is cinnamon-y, rich tasting, and not overly sweet. In fact the “frosting” for the cinnamon buns is made with yogurt, because I never really liked slathering sugar-y icing on top of already sweet rolls. I enjoy a little more balance in my life, but hey, you’re the boss of this one. If you’re vegan, the rolls are a perfect recipe for you, just leave the yogurt frosting off the top and replace with a cashew or coconut cream.
I made two varieties of this recipe because I wanted to see if I could in fact create a yeast-free version for those of you trying to avoid yeast. I must admit the yeasted version turned out to be my preference – it was much lighter and softer than the one that just used baking powder. Although it takes a little more time and planning, as you must wait a couple times for the dough to rise, I think it is worth the extra effort.
I also made two different shapes with the dough. One was a traditional cinnamon bun and the other was a braided wreath that looks so, so beautiful. Please note that either version of the recipe will work with both shapes, even though I made the traditional bun shape without yeast and the braided wreath with yeast – these can simply be interchanged.
Cinnamon-Pecan Buns or Braided Wreath
2 cups / 300g whole spelt flour (plus extra for kneading)
4 tsp. baking powder or 1 Tbsp. dry active yeast
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. 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 desired)
¼ tsp. sea salt
¾ cup / 75g pecans, chopped (optional)
3 Tbsp. pure maple syrup
½ cup goat or sheep’s milk yogurt
2 Tbsp. maple syrup
Directions for yeast-free Cinnamon Buns:
1. Start by making the filling. Pit and chop dates into chunks. Place in a saucepan with water, beginning with just ½ cup. Bring to a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, add more water. Stir in cinnamon, cardamom and salt. Add more water if necessary. Set aside to cool.
2. In a large bowl sift together the dry ingredients. Add coconut oil and mix with your fingers until the mixture is a slightly crumbly. Stir in applesauce until a dough forms; use your hands if necessary 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 chopped pecans, reserving a few for garnish.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even slices to create seven rolls. Place rolls in a round baking dish (mine was 9.5”/ 24cm across).
5. Bake for 25-30 minutes in a 375°F / 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup and sprinkle with remaining pecans.
6. To make frosting, simply stir together frosting ingredients and spread on individual portions, just before serving (instead of frosting the entire batch and eating them later…)
Directions for yeasted Cinnamon Wreath:
1. In a large bowl sift together the dry ingredients.
2. In a small saucepan combine applesauce, and coconut oil until just warm and coconut oil is melted (do not overheat or you will kill the yeast when you add 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 lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. Shape dough into a ball. Place dough in a bowl lightly greased with coconut oil; turn dough once to grease surface. Cover with a tea towel and let rise in a warm place until doubled in volume, about 1 hour.
4. Make the filling. Pit and chop dates into chunks. Place in a saucepan with water, beginning with just ½ cup. Bring to a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, add more water. Stir in cinnamon, cardamom and salt. Add more water if necessary. Set aside to cool.
5. Punch dough down, turn out onto a lightly floured surface. Cover and let rest 10 minutes. On lightly floured surface, roll dough to a 10×20” (25x50cm) rectangle. Slather an even layer of filling across the dough and sprinkle with roughly 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 create a sort of braid. Pinch the two ends together to form a wreath (to see helpful instructional photos, see here). Cover and let rise in a warm place for about 30 minutes. Slide wreath onto a baking sheet, keeping the parchment paper underneath.
6. Bake for 30-35 minutes in a 375°F / 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup and sprinkle with remaining pecans.
7. To make frosting, simply stir together frosting ingredients and spread on individual portions, just before serving (instead of frosting the entire batch and eating them later…)
I promise that My New Roots won’t turn into a baby blog. Seeing as this is a rather personal space, of course things may come up for me from time to time, but I am planning on keeping my pregnancy in the peaceful realm that it has been up to now. I have considered creating a separate page for Mamas, so if you’d be interested in reading my thoughts and advice please let me know in the comments and I’ll start setting something up.
It feels pretty amazing to be in my body right now, more so than ever. I am experiencing the kind of radical transformation that only nature can create, and it is blowing my mind every day! I feel so lucky to be a woman and experience this life beginning, growing and glowing inside me. What an honor to bring a soul into the world. What a gift to be a vessel of love and to share such a deep connection with another spirit.
Thank you to each and every one of you for your love and support during this powerful time.
With love, always,
Sarah B + sprout
** This post will inevitably stir up a lot of questions in some women wanting to conceive a child or for those of you that are already pregnant, but I’ll kindly remind you that I do not give personal health advice over the internet, nor will I respond to any emails with these inquiries. Please know how much I would love to help you, but for your safety and mine, I only treat clients face to face. Good luck on your journey and just remember to listen to your body and trust its wisdom. **
188 thoughts on “Cinnamon Bun in the Oven!”
Sarah (or anyone else with experience baking these beauties!),
Do you have any recommendations as to how to make these buns gluten free? I would totally appreciate it as cinnamon buns/rolls are a precious favourite I miss dearly!!
Congratulations, Sarah 🙂 How creative!. It is so delicious. Thank for sharing. I love it . I’m going to try it now.
Oh my GOODNESS! These are amazing – while I tend to think anything homemade is superior, I’ve made some less than stellar batches from other vegan recipes, and they don’t hold a candle to this one! I will be making these far too frequently, but I am not complaining!
Sarah – I just adore your blog and use your recipes quite often. I just made the Cinnamon-Pecan Braided Wreath and it came out perfect! …it’s quite good with pomegranate mixed in the filing, and a little on-top for decoration. Thanks for yet another delicious recipe!
I wasn’t sure where to post my question. I was wondering if you will be giving your child cow’s milk after 1 year. I am trying to find a good alternative and am not having any luck. I make my own almond milk but don’t think that has enough fat for her and it isn’t fortified. Since I like your lifestyle in terms of food I thought I would reach out. Thanks.
Did you ever decide to make a mama’s page? If so, where can I find it? 🙂
Hey hey =) I’ve made these super delicious (and simple) rolls a couple of time and they turned out great! I’ve always been a bit afraid of yeast, so I hadn’t attempted the wreath. But I absent-mindedly mixed some yeast in the other day instead of baking powder, and of course I hadn’t warmed up the coconut oil-apple sauce mix so I didn’t get a rise. But then I just went ahead and rolled out the dough anyway. I made the wreath, and let it sit overnight (I wanted to bake it fresh for breakfast) and when I woke up in the morning to have a look – woo hoo- they had risen!!! And they were definitely much softer than those made with baking powder. So I am happy to say I fear yeast no more! Thanks Sarah! I love the food you create. Xx
These look heavenly! Is there a substitute to the goat or sheep milk yogurt? Thanks!
This recipe is heaven! I’ve been trying to eat more healthy in the past few months – not buying any meals from a package and eating essentially from the produce section other than meats. My only downfall is that I have a vengeful sweet tooth and end up eating tons of processed sugars and unnatural sweeteners.
I think I’ve fallen in love with dates.
Sara – I have made these and they are amazing. Will be making again this weekend and would like to refrigerate the dough overnight for a slow rise so all I have to do in the morning is punch down, roll out, shape, and cook. Have you tried this or would you suggest adding more yeast for a slow overnight rise in the fridge?
Hi there, You have done a great job. I
Hi — just wondering if I can make these the night before and bake them in the morning (the yeast version)? I think they would be perfect for Christmas morning!
Congratulations Sarah! Beautiful wise words. I love your blog, very inspiring and your photos are gorgeous. Wishing you all the best 🙂
Auguri!! Much health to you and happiness to you and the love of your life! My husband and I are due in December so I know precisely the euphoria and gratitude you’re drenched in. I’d love and appreciate a Mamma’s blog! I look forward to your posts weekly and this would be just one additional thing to be thankful for.
So much Congrats! I too am expecting late November. So glad I have a favorite blogger to follow thru this process!
Oh, so exciting! I had my first baby last fall, and it is such a grand adventure.
Any tips on what can be done the night before in making the yeasted recipe? I love the idea of making these for breakfast, but I also don’t want to be up at dawn to get them finished!
Congratulations!! What a special and exciting time for your family. I just had a second child and was vegan and gluten free for the entire pregnancy and while breastfeeding. It is very possible to have a happy healthy (8+ lbs!) baby on a veg diet. Best of luck with the second half!
Congrats! Always loving your recipes and thoughts. I’m going to be a new Mama myself this October, and would definitely love to read your Mama page.
i just made these and i’m eating one right now!
i made the yeasted rolls in the bun shape. they are all flavorful and gooey just like i crave, but without that horrible over-sugared taste. i went kind of nuts and used half dried figs (leftover from making sarah’s fig newtons!) and half dates for the filling – of course the figs were much harder to break down and spread, and i have to say i think this would be best with dates only, just as she suggests. silly me to alter the recipe – sarah never disappoints!
anyway, i had never kneaded dough before, and i found a little video online, so this was quite an education. it seems to have worked despite my lack of skill.
Congratulations Sarah! motherhood is such a gift enjoy your pregnancy.
Dear Sarah!! Congratulations! I’m so excited for both you and Eleanor (of Earthsprout) to have little ones. What fast friends they’ll be. I’m not pregnant, but I’d like to be someday. i’d love to read your insights and experiences with your pregnancy. Thank you.
P.s. just made your parsley and pea soup on this hot Wisconsin day. Felt and tested delightful. Thank you lovely.
I feel very foolish! when I first saw this post I thought you were just playin’ with the whole bun in the oven thing. Looking at it today, READING, I realize it’s YOU!!! You’re having a wee one!!! Congratulations lady (and gentleman)! I am so excited to hear more!
Congratulations Sarah! That’s wonderful news. I’m 27 weeks pregnant with my 1st and am also in awe of the nature of creation and transformation in my body. I absolutely love your blog. So I would most certainly LOVE to see a mama/pregnancy section. I try to follow my instincts be don’t want to have anything harmful. There doesn’t seem to be a lot out there on the types of ingredients you use & pregnancy, e.g. maca powder – is it oK to have this while pregnant. Most midwives & Dr’s don’t even know what it is. Anyway, excellent news, love your stuff, and would be delighted with a mamas section.
Congratulations on the wee bun!!
Just made these buns, the cinnamon ones mind you, and they are amazing!! The best I have ever had: “cinnamon-y” and not overpoweringly sweet, delish.
Thank for another great recipe!
This looks wonderful. Congratulations, by the way!
Oh, and of course these cinnamon buns look amazing. Will make them this weekend and probably make a coconut butter topping. 🙂
Congratulations, Sarah! I am thrilled for you and as someone I and many others respect so much, I would be ecstatic to read about any and all of your thoughts of pregnancy, what you’re eating and feel you need more of these days, and even broader thoughts about how you are and plan to keep a sense of well-being and balance in your life and your partnership as your family grows and your attention must stretch across a broader spectrum of demands. The latter is probably what scares me the most about deciding to have a child, so I would gladly listen your wise insights. I am not a mother but I would as enthusiastically and trustingly read your mama section as anything else you publish. You’re just that good, and your outlook on life is absolutely amazing!
I’m so thankful to have been tipped off to your site, and have had only success and great pleasure with the recipes I so far have tried. I would love a mama-specific site, I’m breastfeeding 2 right now so nutrition and insight on that topic would be very welcome.
Only you would grace us with such a gift of a recipe to celebrate YOUR new chapter in life. How blessed are we to be a part of this community you’ve created. Thank you for sharing and all the best in this new little adventure for you and your husband!
Yay!!! Congratulations!! So excited to hear the news. I read this on the bus on the way home and couldn’t stop smiling for you 🙂
Always love to read your blog and love you!
PS. The buns look super yum! I can’t wait to try them 🙂
congratulations, sarah, on this wonderful time as you grow your little sproutlette! i absolutely loved being pregnant and am glad that you seem to be enjoying your time as well.
i absolutely love that you put cardamom in these buns! it’s one of my favorite spices and, imho, is perfect in any baked roll or cookie! can’t wait to try these!!!
congratulations!! so excited for your family. i am a huge fan of your blog, recipes, and general outlook and would be very interested in pregnancy / family posts. sending hugs from washington, dc : )
Awe, that is awesome. Congratulations to you and yours, so many blessings sent to you.
That’s great news! Congratulations
Oh how wonderful! Congratulations, Sarah! 🙂
Congratulations Sarah! Great news. You sound very similar to me in my first trimester, all I craved was plain carbohydrates (bread, pasta, rice) and dairy (they’d both been pretty much non-existent in my diet prior to falling pregnant). I’m sure everyone will say this to you, but I had no idea how true it could be till it happened (my little girl is 8 days old today), I still cannot believe that she’s mine and that I could have such overwhelming emotions for another person (even a tiny little one). It’s amazing, enjoy every second of it, when you get there, even the hard parts. Much love and enjoy the rest of your pregnancy!
currently attempting this recipe and my dough didn’t rise. any idea what went wrong?
The cinnamon date paste is to die for though.
Sarah, I am a big fan of your blog and have been a ‘quiet follower’ so far, anxiously awaiting new recipes and posts…. until now! Congratulations on such amazing news, I am also expecting my first (23 weeks, due end of October) and would love it if you posted more pregnancy-related recipes and tips in general over the coming months. Again, congratulations and looking forward to more news and recipes. Greetings from London!
Warmest, deepest congratulations! What a lucky, loved and well-fed little human you will have! xx
Buckets of blessings, Sarah. I’m watching my 10-month-old begin to walk these days. He’s rambling through the garden beds, playing with the chickens, and devouring fish, sweet potatoes, and tahini. Here is to continued curiosity and presence throughout the rest of your pregnancy, labor, birth, those first precious weeks, and beyond.
Congratulations Sarah! As a new-ish mommy myself and big fan of your blog, I’d love to see some kind of family/parent content! (My New Sprouts?)
Wow! These look so delicious! & congratulations 🙂 very exciting!
Congrats on your little bun in the oven! How wonderful to read about your experiences to date, you are taking a very grounded approach and I commend you for staying true to yourself, whatever that may be on a given day. I look forward to future posts and updates – you are such an inspiration!
First of all: Congratulations!
Secondly, these look delightful. Cinnamon buns are some of my favorite foods. I have never made any, these will be my first!
Congratulations! I am excited for you, and for me too…I am just over 8 weeks pregnant. When I found out, I searched your entire blog for pregnancy related posts because its advice from people like you that I really want. Thank you for renewing my confidence in listening to my body and instincts. I actually cried yesterday because I couldn’t get away from the chatter (hormones!). Like you, I’ve been craving walnuts and cheese (and I can’t make it to 10 o’clock without an avocado). So, yes, please, start a mama’s section, and thanks in advance!
What a good news, congratulations! I wish you all the luck and I would love a My New Root Mama/Baby section!
Good for you sticking to your vegetarian guns! One of my best friends was a vegetarian born baby, her parents were vegetarians for years before she was born and she has never eaten meat in her life. She is professional dancer and one of the healthiest, most beautiful people I know! Good luck!
Oh, Sarah B! I’ve been reading your blog for over a year now, and you’ve been such an inspiration to me. My husband and I are expecting our first baby in October, and I nearly shrieked when I read this post. This baby is so incredibly lucky to have you as a Momma! I am unbelievably happy for you, and I so appreciate hearing about your loving and gentle approach to nourishing your body as it undertakes this marvel of a feat. I would LOVE for you to supplement My New Roots with a Mama/Baby section. I think your recipes, insights, and generous spirit would be an absolute blessing to so many moms and their babies (myself included!). I wish you all the best in your pregnancy, and cannot wait to hear more about how things go. Congratulations to you and your husband!
Congrats! On June 26, the day you wrote this, I was also 20 weeks (due Nov 6), and had my first ultrasound that day and saw the baby move its mouth- pretty crazy. Thanks so much for sharing this recipe and your experience, I can’t wait to read more of your updates (and recipes:)). I, too, am happy I crave vegetables again: the first trimester for me was all about avocados, cottage cheese, crackers, and rice……
I’ve been reading your blog for a couple years now and while I rarely comment, I enjoy your blog posts so much. I’m so happy for your news of baby-to-be! Congrats to you both. Best wishes for the rest of your pregnancy. xo
I’ve been reading your blog for years, I’ve never commented before, but I somehow knew that soon you would be announcing you were going to have a little one! I’m so overwhelmingly happy for you, I was grinning from ear to ear when I read this post!
Congratulations! I think it’s wonderful that you’ve decided to “silence all the “noise” around me, ignore almost all advice I’ve been given, and just surrender to the supreme intelligence of my body” – and make cinnamon buns too! 🙂 The braided wreath looks amazing.
Ohhh!! Such wonderfuff and magical news!! Sending you and your little bun lots and lots of shining love! *
What wonderful news, congratulations!!
I made these beauties for my family this morning- absolutely divine!! The spelt browned nicely and had such a lovely mild sweetness to it that paired perfectly with the gooey date filling!
big congratulations, sarah! i’ve only recently discovered your blog and it has been very inspiring. and it came at a good time! i’m due a month before you and during my first trimester all i was craving was vegetables, fruit and whole grains (which was awesome, albeit not what i expected!). the carbs/treats lust has kicked back in now though, so this recipe is most welcome. i’d love to read any mama/baby/food thoughts that you might have, for sure. all the best for the next months of preparation and transformation!
What thrilling news! Congratulations to you and your family to be, Sarah 🙂 It’s so wonderful to have a blog and such a supportive readership to share this incredible news with!
You really outdid yourself with this recipe, I know it will be on my mind until I finally make it..
Congrats! So weird, I had a feeling for a while now that you were pregnant, don’t know why, maybe I have pregnancy sixth sense because I just had a baby myself. Enjoy that sweet little life growing inside you, it’s pretty amazing!
Congratulations! You are halfway to meeting the love of your life! My son turns one on Monday and it has been such an amazing journey. I also craved carbs during my pregnancy — I couldn’t get enough sesame bagels and cream cheese, idly enough. Thank you for your fantastic blog.
Congrats Sarah! You are right to stick with your convictions. I gave birth to three robust, hearty, completely plant-fueled babies, and I believe they were the better for it.
Sarah how exciting!!! Congratulations to you and your family!
Yoop! That’s wonderful news. What an incredible privilege to be a woman with child? I hope you enjoy every kick!
Congratulations! How fun that you and Elenore of Earthsprout are pregnant at the same time! I look forward to reading more mom-to-be recipes! These cinnamon buns look amazing!
Awww! What amazing news! My biggest congrats. I never got a craving for meat during my two pregnancies. Instead I wanted food with more simple flavors, like pancakes, pasta and sweet smoothies. But when I’ve been breast-feeding my little cuties I have had an ENORMOUS apitite and binging in nuts, dates and dark chocolate.
Lots of love!
What great news! Wishing you all the best with the rest of your pregnancy!
Congratulations !! I wish you the best for you , the love of your life and your baby !!
Enjoy your pregnancy et take care !!
your blog has quickly become a favourite!
congratulations on your best-kind-of-bun in the oven!
Yay! Congratulations!! Wishing you, Sprout & Hubby all the best life has to offer.
XOXO Lisa from New York
Congratulations Sarah- you are the second pregnancy I’ve found out about today from food bloggers and it warms my cockles to think of any child being brought up with your food, what a fabulous start in life.
I’m sure this will add a whole new dimension to the wonderous things you share with us here on the blog and in your books (plural as I’m sure there will be more in future).
my dear sarah!i’m very happy for you…for us…as i also have my own bun in the oven 🙂 i waited 20 weeks too, to tell my readers and i was almost explodind of excitment.i really woul like you and eleanor come to portugal again and meet for sometips about healthy pregnancy.
Wishing you all the luck and love!
Yay! How wonderful for you and your husband. I was hoping this day would come soon! Best of luck.
Congratulations 😀 This is so exciting!! I totally agree – I am so thankful for being a woman, and some day experiencing a new life inside of me 🙂 The recipe looks amazing!
Congratulations! I work as a doula and birth photographer and I am so glad to hear that you are continuing to trust your body.
Congrats! I loved the way you shared the news of your bun in the oven 🙂
Mazel Tov Sara and family,
So happy for you! I found your wonderful blog a few months ago and have been inspired by the incredible food of course, but have also been moved by your kind soul. I look forward to one day joining you on one of your seminars. Enjoy this very special time in your life, it is like no other! That is one lucky baby!
Congratulations! Hope everything keeps going so well. I’d happily read a mama’s section and look forward more lovely recipes.
maybe, or maybe not, I cried a little when i read this post… 😉
I wish you all the best for this journey, and I am happy to hear that you listen to your body… Too often people try to tell us (especially vegans and vegetarians) that we have to change our diet for a better health…
Kisses and Greetings from Germany,
Wauw!! What a lovely news!! Congrats! I would definitely read a babyblog!!
The recipe looks also fabulous, I’m gonna try it this week!!
WOW! A Huge congrats to you both!!! What a lucky little sprout being born into such a healthy and holistic family! Wishing you all the best for the rest of the pregnancy and birth! And thankyou for a great healthier “bolle” recipe! My kids are half Norwegian and so love their “boller” so I am pleased to be able to give them a healthier alternative. You are the BEST! Congrats again 😉
Dearest Sara, congratulations on this wonderful news!
It makes me so happy to know that you are experiencing this amazing step in your life, since you added so much to my life (and to many other’s) through your blog.
Congratulations, wonderful news and thank you for the recipes
Congrats Sara!! I would definitly read a baby blog written by you! Please, share your experience!
How exciting! What a lucky baby! I’ve been a huge fan of yours for quite a while now and so many of your recipes are in my regular rotation. I would LOVE it if you would start a mama/baby blog! I find your blog to be such a useful resource for so many aspects of my life but I’ve often thought, “I wish she’d do a pregnancy/baby blog.” My husband and I are getting closer to being ready to conceive and I’d love to have that resource! Sending lots of love and positive vibes your way!
P.S. – I too would like advice on a GF version of this yummy recipe
Congratulations!!! I really know the feeling, we’re expecting our first mini in just three weeks 🙂 My in laws are visiting this weekend to get a final look at te big pregnant belly, and I’m definitely making this bun cake, looks sooo yummy!
I meant headline, not topic. Silly me. 🙂
Hahaha, you borrowed the topic for this post from Elenore, didn’t you 😉
But oh my goodness! What a recipe – what great news!!!
I wish you all the best, take care (I am sure you will), and enjoy (I am sure about that , too)!
Love & sunshine,
I am so happy for you!!!!!!!!!! Congratulations. What a fun way announce such exciting news.
Is there any way to substitute the spelt flour for a GF alternative but still get the same consistency for the dough?
Congrats on your baby-to-be!
Oh Sarah I am so thrilled for you. Congratulations and all the very best to you, your hubby & sprout. How lovely. And what a gorgeous recipe, I cannot wait to try it out. Thank you!
Congratulations Sarah, I’m so happy for you! This recipe also looks amazing, I can’t wait to try it!
FANTASTIC NEWS!!!!!! Enjoy this magical time Sarah B. So happy for you 🙂 🙂 🙂 XX
SO HAPPY! Congratulation to you and to the SPROUT to have chosen you and a wonderfull MUM!
Oh such wonderful news! My sincere and happy congratulations 🙂
You have inspired me the past year to indeed make healthier (and yummier) choices when it comes foodood and well-being. So I’m all for the mama page/section as well!
Dearest Sarah, congratulations! I’m very happy for you xxx
Hugest congratulations lovely lady! What wonderful exciting news and a delicious looking recipe to boot! x
Hello Sarah. Congratulations to you and your partner. Creating new life is such a wonderful time. I am new to your blog as I only found it in the last 2 weeks. I am enjoying reading your recipes and posts and watching the videos. You are very inspiring and make cooking look very easy. Thank you for sharing your recipes on this blog.
Oh this is such wonderful news, Sarah! Congratulations <3 Would love to hear more about your way of eating during pregnancy. These cinnamon buns look really delicious. Have to make them…as soon as this heat wave above Scandinavia subsides.
Fabulous news! Congratulations!!! Enjoy every minute.
The recipe looks yummy too. 🙂
Can I say I somehow expected it? Or maybe just wished for it to happen… I have been following you for a while now, love your blog, love your attitude to things and life (soon I’ll be talking to an imaginary you in the kitchen if I keep going this way…) and I have seen your success grow, the news of your book being published and I thought ‘wow, life should give her a baby to make the picture perfect’…so I wasn’t that surprised when I read the post earlier! Needless to say, I’m super happy for you and your husband and I wish you all the best!
As to implementing the blog with a mum/baby section, I think it’s a great idea! I have been making a lot of changes to my diet in the past year or so and I want to keep up the good work, also because I’d like to ‘clean up’ my body and prepare it for an eventual pregnancy of mine (hopefully I’ll be blessed with such a gift soon too!). You’ve been a huge inspiration for me so far and the more info and yummy recipes you post, the happier I (and all your other followers for sure) will be!
Congratulations! I am a mother of two, and I am so happy to hear you say how you are happy to be a woman and honored to be able to go through pregnancy and childbirth. I felt the same thing, and it´s an element that too often gets lost in modern day complaints. We are lucky, indeed!
Congratulations!!!! Motherhood is an amazing journey – there will be hard times and very dark times, and moments of bliss so sweet they will take your breath away. Submitting to the journey, trusting your instincts, trusting your body and trusting your baby will make the journey so much smoother 🙂 check out http://www.llli.org – if you don’t know Le Leche League already, I think you will really love what they are about.
Congratulations!!!! Nice post as always!xx
Fabulous news, congratulations Sarah!!
Congratulations, Sarah!! A little sweet potato is coming… XD
Congratulations! Wonderful news!!! There must be something about cinnamon buns and children. The day before my son was born I ate one and my husband still calls him affectionately “Zimtschnecke” which is the German name for it. It brings a big smile to my face.
I see the oven temperature has been added to the text now. Thanks!
And this recipe looks delicious 🙂
What oven temperature should we use for the buns?
Congratulations, So happy for you
Woot! Congrats! And Thank you! I’ve been trying to figure out a whole grain cinnamon bun recipe and nothing quite works out. Can’t wait to try these out!
Congratulations 🙂 but am I right that the receipe doesn’t give an oven temperature? Pregnant brain? 😉
Congratulations! And Yes! to a Mama section- that would be wonderful!
Congrats Sarah! Great news; I broke into a big smile 🙂
Aww…Sara! Kæmpe tillykke!! Reading your post this morning made me have goose bumps all over, I´m so happy for you <3
Hope to see you soon and much love.
Congratulations!.. So very happy for you and family! Love the ingredients in this recipe.. Can’t wait to make it and thank you for sharing with the world such wonderful news! God bless…
Congrats Sarah! You have so much joy, love and happiness ahead – my boy is 4 and it just gets better and better and better. I LOVED being pregnant – I was a vegetarian the whole time – love my local fish and eggs and I was very active every day right up until the day I delivered. The delivery was another story – very large babe resulted in an emergency C-section but it just goes to show that women can carry healthy and BIG 10lb babies without eating meat. I remember how infuriating all the advice was when I was pregnant so I won’t offer any…except to encourage you to enjoy this time – your body is doing something amazing – enjoy those kicks when they start and rubbing your belly when it gets big. 🙂 Love your blog – keep up the amazing work!
Huge congrats Sarah! There must be something in the air, you are the 4th person who has announced their pregnancy in the past few weeks, all due Nov/Dec! I’ve been vegetarian my whole life and grew two happy, healthy children with no dramas. I also love that you are just surrendering to whatever your body needs, I see all too often pregnant women stressing out that they are not eating what they think they should be eating. Acceptance is so important in those first months when the sight of most foods makes you wanna chuck!
Thinking of you and your little sprout,
Arohanui xx Emm
Congrats and blessings, Sarah! Your happiness emanates through the screen. It’s also beautiful to hear you talk about surrendering to your body’s intelligence. So cool, on all levels. Big love x
How embarrassing! The minute I saw cinnamon buns, I went strait to the pictures and the recipe and forgot to read the post itself before commenting! Well, now I must comment about your post. Congratulations, Sarah! That is so wonderful! You are going to make a fantastic mum!!
not complaining about hugs here! love the hugs!
Wohoo! Great news! Congratulations 🙂 We just had our first baby a couple of months ago and it’s so fantastic! Hope all goes well and enjoy the next time (and yes.. don’t listen to all the advice you get.. it makes you go crazy.. especially when it comes to eating or how you look) Wish you’d be a bit further though 😉 Then you could post some: mum want’s to eat delicious food but because baby wants so many hugs has much time recipes!
Wow, congratulations Sarah! I have neglected to tell you for a long time how much I love your blog. The photography is beautiful, your recipes are fabulous (I’ve tried a lot of them, and some more than once) and my eating habits have changed completely based on your inspiration. Thank you so much, and again, congratulations – your baby will be beautiful 🙂
Congratulations Sarah and all the best during your pregnancy.
Not long ago I found your website and have enjoyed it very much and have inspired me. Your posts are a pleasure to read and very informative.
Keep up the great job.
Congratulations Sarah! I loved your comment “One of the most helpful things I’ve learned so far is to silence all the “noise” around me, ignore almost all advice I’ve been given, and just surrender to the supreme intelligence of my body”. if only everyone felt the capacity to do this not only for pregnancy but everyday. I did this throughout my 3 pregnancies, keeping each pregnancy my little secret like you. and after the babies were born, I followed that advice too. Not just with the food I was eating, but in how I looked after my baby and what was right for him/her and me ( left australia 4 weeks after baby #1 was born to move to the UK to be away from well meaning family and friends!) This allowed me to be the mother true to myself and the baby. Sending warm wishes. Enjoy the little soul growing within you…such a beautiful time!
Congratulations! How very exciting! X
Congratulations to you and your husband Sarah ! One lucky kid…
he or she will grow up on some awesome food:)) All best:))
So happy for you and your husband! Congratulations!!!
And I cannot wait to try this recipe!
As a doula in the states, I send you my biggest congrats!! So much love this little one is sure to enter the world with. Enjoy this sweet time, be easeful, and move with grace. xo, Ally
Congratulations! What an exciting time for you guys 🙂 xxx
Congratulations! We recently made the same announcement (due in August) and you know what… I was complaining because I wasn’t craving ANYthing. I was certain I’d be waking my love up in the middle of the night demanding sundaes– isn’t that what pregnant people do?! However, I do have to say: for one of the first times, I took one look at your cinnamon bun recipe… and had the immediate urge to make it! Thank you for giving me one of my first official pregnancy cravings! And congratulations again!
Congrats to you and your expanding family Sarah!
I am 37 weeks pregnant, and like you have been plant based for the entire time. Your blog has helped me a ton throughout this incredible journey of creation!!
I was told many of the same things, you can’t be plant based, you will crave meat soon………
And to be honest this couldn’t be further from the truth. Like you cheese has entered my menu and I am loving it, but blood tests and all the other check ups during pregnancy have proven it can be done!!
Keep up the amazing work inspiring us with you incredible recipes!
All the best in this wonderful journey you are on!
You will make a beautiful mum…such a beautiful soul you have.
Congratulations to you and your husband! x
Yay! I’m so happy for you and your Mr.! You so beautiful describe pregnancy here and I’m excited to see what other fun recipes your little sprout inspires.
Congratulations Sarah! I’m so happy for you and your hubby! Your recipe looks so delicious and I will be making it soon. I look forward to updates on your pregnancy. 🙂
Congratulations to you and your growing fam, Sarah. Eat aaaaallll of the cheese! 🙂
Congratulations!!!! So cool that you and Elenore are pregnant at the same time! I wish you all the best, these babies are going to be sooo healthy!
Congratulations!!! And I cannot wait to try these! I love that you have made such a “guilty pleasure” treat into something much, much less guilty.
CONGRATULATIONS! What a thrill Sarah, best of luck to you and can’t wait to see more recipes develop as a result of what you and the little sprout are craving 🙂
CONGRATULATIONS to you Sarah & your husband!!!! What a wonderful news! Enjoy this beautiful journey into Motherhood – such a life-changing experience indeed. Wishing you a healthy, happy and radiant pregnancy!
Congrats on the love that’s baking in ur oven :). Many blessings. Joy and laughter. So happy for u.
Hooray! What wonderful news! I hit 20 weeks on Monday, so we must be due just a couple days apart! It’s such a joyous and exciting time! I’m not a vegetarian, but my husband and I don’t eat much meat (and stick to the local/pastured/organic variety when we do) and I’ve struggled to get the recommended 70g of protein a day. I’ve relied heavily on Greek yogurt, nuts and seeds, lentils and beans, etc, but I definitely have to work at it. The cinnamon roll looks amazing; I may just have to make it in the next few days. 🙂
Congratulations Sarah!! Your baby is going to be privy to some wonderfully delicious food. All the best to you and your little “bun”. The cinnamon buns also look delish;)
Sarah, OMG + congratulations!!! This is such amazing news! I love it and look forward to your pregnancy recipes and cravings 😉
congrats, Sarah! I absolutely love your blog and would really like to read about your experiences and insights on pregnancy and motherhood. Keep us posted!
Congratulations Sarah, wonderful news! The recipe also sounds delicious!
Congratulations !! I too listened to my body and all my boys(4) turned out very healthy and happy!! Thank you for the delicious recipes!!
Congratulations Sarah! Your and elenores sprout will propably be the healthiest nature connected best friends some day 🙂 Definitely going to try out the cinnamon buns this weekend! You sure did a good job of keeping it a secret, and your glowing face at the workshop in amsterdam did not tell the news as you are considered to be smiling and warm-hearted all the time 🙂 All the best for you! Love, Gina
Eeeep Sarah! How exciting! My belly flips every time I hear of another woman being pregnant (there seem to be so many I know at the moment!) Enjoy every magical moment, thank you for sharing your amazing news and I wish you all the health and happiness with your sprout inside you! Pregnancy and motherhood is life-changing in incredible ways. May I just say, as an avid follower of yours and fellow mother, I am full of love for you right now and look forward to seeing your journey unfold as you wish too share it. The cinnamon buns sound amazing too! I shall be making a batch to toast your news very soon : )
Much love to the three of you!x
Such a wonderful time in your life! Wishing you and your family the best!
Wow, CONGRATULATIONS!!! What a blessed baby. I applaud you for your wisdom, so early into motherhood, in trusting your body and your instincts. That will take you so far! The advice will continue to flow (sometimes like a raging, unstoppable river that should mind its own business…haha), so if you are already listening to your own heart, the help will be there when you want/need it. Very happy for you, and CONGRATULATIONS to your husband and family too!
Congratulations Sarah !! I love all ur posts and photographs. Good luck 🙂
Congratulations, Sarah! I have a 8 weeks old son and I’m vegetarian. I didn’t crave meat during my pregnancy although I craved carbohydrate a lot and I do now during breastfeeding! 🙂
Great recipe, I’ll definitely try it!
Do you think the spelt flour could be substituted with a gluten-free flour? I’ve never had much luck with GF dough that you could actually roll out.
And congrats on your bun in the oven!
Wonderful news, congratulations! I would be VERY interested in you having a mama page, it would be so insightful. I am 10 weeks pregnant with my second baby and with this pregnancy I am so much more confident in trusting my own instincts, listening to my body regarding what foods to eat (never meat) and also feeling a sort of liberation from all that medical control. I love your recipes, tips and general info and am always interested in what you have to say.
Good luck on your wonderful journey 🙂
First..Congratulations;))) & thank you for a healtyer version of my favorite cake!
Thanks for sharing this completely wonderful and life-changing situation with us. All the best to all three of you. I’ll be glad to assist you in any way possible. My gift to you in gratitude.
Congratulations! What wonderful, sides-splitting-with-happiness news!
And these cinnamon rolls look like the perfect food. I love the wreath!
Congratulations, lady!!! Wise words – don’t listen to the buzzing…find that inner peace and do what feels right to you. Big hug!
Congratulations!!! those are the most fabulous news!!! enjoy this amazing time!
regarding the recipe – is it possible to make it Gluten Free? with another type of flour?
let me know. thank you!
Looks delish and love the braided style. Congrats on your little sweet pea and your life will be forever changed and filled with love love and more love!
I am just so happy for you. Congratulations !!! I surely understand your standpoint and I fully support you. Let me tell you that you have been and still are an inspiration to my whole family.
Let me tell you that I have tried to tell my story and yours and everything combined to my son who is older than you are (31). He lives in Amsterdam. He is single, He is a freelancer. And you know what: he sees me next to you in a photo of Samatha during our cooking session in Amsterdam. He says ‘hey that’s my mom”! How? Because he works sometimes next to Samantha.
The world is small: when Kerry saw me with you and Samatha, he has started to listen to his mother. So lesson learned. Your kids will not learn from you, but through other people. So find then to inspire your kids. I have found you and he is also now inspired.
Therefor I am eternally grateful to you. Take care of yourself. Whatever choices you make in your life for your child will be good. I am certain of that. xxx Warm regards Mervi
Congratulations on your news. Do you think that a mixture of buckwheat, millet and teff flour with some psyllium would work to make the recipe gluten free. Or do you have other recommendations.
Congratulations!! I am so happy for you! Wishing you all the best and sending lots of love!
Congrats! Yes please please to a mama page, foods for conception, pregnancy and breast feeding? Laura, uk
Congratulations, that is hugely exciting for you. I have to say that I have been a huge fan since I saw your recipe for life changing bread. I make it nearly every week and when I forget to mix up a new batch, my husband begs for it. Thanks for making healthy food be really good food.
Congratulations, Sarah 🙂
Congratulations! That’s wonderful news Sarah. We must be on the same wave length about cinnamon buns- yesterday I was just considering making a date/cinnamon filling to add to your life changing loaf of bread.
CONGRATULATIONS! What lovely news!! Definitely interested in a My New Roots baby/parenting section. Think you are doing the right thing by listening to yourself and following your instincts. You will hear so much conflicting information from now on that it’s best to be gracious to anyone offering helpful info but take what you want from it (even if it’s nothing 😉 ). xoxo
Wow. Congratulations Sarah! That is wonderful news. I can just imagine yours and Elenores little sprouts being the best of friends. The carbs look gorgeous too by the way! Much love to you and your expanding family xx
Oh my! These look absolutely heavenly! Fabulous pictures as always, Sarah!! I love your stuff, and new posts from you always brighten my day!