Life + Cinnamon Buns; updated.
An upgraded cinnamon bun recipe for an upgraded life; it’s still healthy + vegan, but features a little more gluten (flexibility), with an added dose of ease & peace;
Holiday cinnamon buns have become a well-loved tradition in my home. It’s a long-ish recipe that allows plenty of time to reflect on the past year as I wait for dough to rise and yeast to activate. While there was nothing wrong with the 2020 O.G. bun recipe there’s something cathartic about tweaking a recipe each year to reflect the inevitable changes that life presents.
2023 …
My mom was declared cancer-free, I moved to a beautiful little piece of bush in ‘nearly north’ Ontario with my love & .. got pregnant (twice).
A challenging few years of soul searching & self reflection forced me to face some hard truths and make big changes to the areas of my life that were likely going to lead me to my own health crisis later on down the road. For me, 2023 brought a divorce (my ex is sweet as these buns, we just realized through the challenges of 2022 that we want very different things in this life, & that is okay!) and a big move to the country. These life shifts, while difficult at times, have given me more time to apply to my passion projects (I promise you all a finished book in 2023, more travel guides @Well Wandering, lots of recipes + health posts) and a life that brings me much more connection, nature, love and joy.
“What is it you plan to do with your one wild and precious life?”
- Mary Oliver.
I plan on living my wild and precious life as peacefully and intentionally as possible. This means leaning into a love that is aligned with the life I want to lead, and is a good fit for my nervous system. It means a peaceful little home in the country with more time and energy spent doing the things that fill my soul.
Sending you all lots of love. Thanks for your continued support and I look forward to sharing my updated life with you all in 2024.
‘yolo’ - Drake
If you’re into bees, gardening, maple syrup-making, DIY & homesteading I’d love for you to follow along our journey here + on instagram @This Doctor’s Homestead.
Ingredients:
Dough Ingredients:
2 cups gluten-free flour blend
1 cup organic spelt fhour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup + 2 tbs maple syrup
2 tsp ceylon cinnamon
2 tsp vanilla extract or vanilla bean paste
1 cup cashew, almond or coconut milk
1 tbs quick rise yeast
1/3 cup vegan butter, melted
Filling Ingredients:
1/4 cup cane sugar
3 tbs ceylon cinnamon
1/4 cup vegan butter, melted
Frosting Ingredients:
1/4 cup vegan butter or coconut butter, melted
1/4 cup maple syrup
2 tbs nut milk
Instructions:
Heat 1 cup nut milk gently on the stove until slightly warm. Add 2 tbs of maple syrup & yeast and let sit for 10 - 20 minutes until yeast is frothy and active. Mix dry ingredients together in a large bowl then add yeast mixture & melted butter. Stir well until dough forms and flour is well incorporated into the mixture. Roll dough until a ball & cover with a kitchen towel, let rise in a warm spot in your kitchen until dough doubles.
Roll out risen dough mixture into a large rectangle and cover in a thin layer of the filling ingredients. Roll up into 1 long log and cut each bun into 1.5 inch rounds. Place buns swirl side up in a round baking dish and cover to let rise again until buns double in size.
Bake at 350 for 25 - 30 minutes, let cool slightly then top with frosting ingredients and serve warm.