Your whole food, plant-based life.

Raw Cinnamon Buns

I have come across a couple of raw cinnamon bun recipes on the web but none seemed close enough to traditional cinnamon buns. What a great challenge. Almond flour, flaked spelt (yup, you heard me right) and ground flax were the perfect medium for these. A bit of time in the dehydrator provided the perfect consistency. Wanting to get away from only using cashews for cream fillings, I also added almonds and raisins. The crowning glory is the maple cashew icing! I wouldn’t suggest having these for breakfast every morning, but for a Sunday brunch, or a weekend treat, they are perfect.



Spelt is a grain that is related to wheat but contains much more protein and less carbohydrates than wheat. It is high in B vitamins, iron and potassium. I got this raw, flaked spelt from Sunrise Flour Mills. You can read more about them here. You can replace it with raw, flaked oats if you wish. But you know me, I like to mix it up a bit!




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  1. Margaret wrote on April 19, 2012

    Kerstin: You could try cashew flour (cashews ground really fine) instead of the almonds. They have a pretty suttle flavour. My gluten intolerance went away after a while on a high-raw diet (not sure how long, but less than a year for sure). I don’t know if it would have been considered an “allergy”, but it was definitely a very significant intolerance. Even a small amount of soy sauce containing wheat would give me stomach pains… Not anymore though! 😀

    Lyndee Reese: Susan says you can replace the spelt for oats. They are naturally gluten-free, but the way alot of them are manufactured contaminates them with gluten. You just have to find a good source that confirms they are gluten-free.

  2. Judy wrote on March 31, 2012

    Agave is high in fructose. Coconut Secret coconut nectar is low in fructose and has minerals, and they say it’s raw. As for using something instead of the spelt, how about walnuts or pecans or buckwheat or chia seeds?

  3. Kerstin wrote on March 14, 2012

    I want to try to many of these recipes but I can’t use almond flour due to food allery. Any other suggestions? I can’t stand the overwhelming taste of coconut when using coconut flour. I’f be curious if anyone noticed allergies disappearing when going raw.

  4. HippyDaisyChick wrote on March 13, 2012

    If you are gluten intolerant…try some sprouted buckwheat flower….there is no wheat or gluten in buckwheat.

  5. Lyndee Reese wrote on March 6, 2012

    Hi this recipient sounds amazing! But I’m allergic to gluten and my research says that spelt flakes are not gluten free. So I was wondering if you might have any suggestions for a substitute. I’m new to raw foods and so I’m not sure I know enough about the different textures and flavors of things to make find a substitution. Oh and thank you much for your website, it has helped me immensely!

  6. korean wrote on March 5, 2012

    If i don’t have a young thai coconut. What can i use, instead of it?
    I’m a beginer for rawfood, so I have a lot of things to know.

  7. Patti Star wrote on February 18, 2012

    This truly looks amazing — all except for the agave. Seriously — we used to think it was cool. But now, we know that this product is usually never organic, is processed, and spikes the glycemic over the top… Need to use something else — even honey is not the answer — too sweet….. maybe grapes, but wrong consistancy…. hummmmm

    • Susan wrote on February 18, 2012

      Patti, there are very high quality, raw, organic agave nectars available.

  8. Juniper Rain wrote on November 19, 2011

    these look fantastic! i might make them for thanksgiving this year. 🙂

  9. Lana wrote on October 20, 2011

    Wow! That looks absolutely amazing!! Too bad I don’t have a food processor or a dehydrator 🙁


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