Oversized Spelt Rugelach!

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I have a new favorite! Indeed these cinnamon buns or oversized rugelach as they look to me, that have more depth to it since it uses spelt flour! The texture is perfect and compliments any hot cup of tea or beverage and will definitely stand out on your dessert table!

I did not make the date filling but rather, shmeared margarine on the dough and sprinkled with cinnamon, sugar and a touch of brown sugar. You can easily play around with the fillings and go for anything you like! Consider using a raspberry jam and then cinnamon and sugar or a chocolate spread! Have fun with it!

I topped mine with a sprinkling of pumpkin pie spice as well as a maple sugar spice. YUM!

Good Shabbos!

Cinnamon Date Buns from Bon Appetite!


SERVINGS: MAKES 16 (  I doubled this recipe and it came out perfect!)

Date Filling

  • 16 Medjool dates, pitted (about 8 oz.)
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature (I would use Earth Balanace Margarine)
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon ground cinnamon

Dough And Assembly

  • ⅓ cup whole milk (I used coconut milk creamer but I’m sure almond milk would work)
  • 4 tablespoons honey, divided (I swapped this out for sugar)
  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 2 large egg yolks
  • 2 large eggs
  • ⅓ cup buttermilk (I used coconut milk creamer but I’m sure almond milk would work)
  • 1 cup spelt flour
  • 1¼ teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • ½ cup (1 stick) unsalted butter, cut into pieces, room temperature, plus melted butter for bowl and brushing (I used Earth Balance and didn’t melt margarine for the top as it looked oily enough from the margarine that was added)
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon


Date Filling

  • Bring dates, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10–15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
  • Do Ahead:Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Dough And Assembly

  • Preheat oven to 375°. Heat milk and 1 Tbsp. honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, 1 egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 Tbsp. honey; mix on medium speed until dough is smooth, shiny, and elastic, 5–8 minutes.
  • With motor running, add ½ cup room-temperature butter, 1 piece at a time, waiting until each piece is incorporated before adding the next. Mix 1 minute, then increase speed to medium-high and mix until dough is soft and supple, 6–8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
  • Place dough in a buttered medium bowl. Brush with melted butter; cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1–1½ hours (2–2½ hours if dough was made ahead and chilled).
  • Divide dough in half. Roll out 1 piece on a lightly floured surface to a 15×5” rectangle. Evenly spread with half of date filling and cut into 8 triangles. Starting with a pointy end, roll up dough (like a reverse crescent roll). Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, date filling, and another baking sheet.
  • Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30–40 minutes.
  • Mix sugar and cinnamon in a small bowl. Whisk remaining egg and 1 tsp. water in another small bowl and brush over buns. Sprinkle with cinnamon sugar; bake until golden brown, 20–25 minutes. Let cool slightly before serving.
  • Do Ahead: Dough (before rise) can be made 1 day ahead. Cover and chill.

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