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Recipe

Vegan Spelt Cinnamon Rolls with Dark Chocolate and Fig Filling

November 10, 2016
Julia Andreas

I love figs. When summer begins to fade and fall peeks from around the corner you can find me in the thick of farmer’s markets, up to my elbows in apples and squash, checking every produce stand for the delectable teardrop shaped fruits. Why? Well, figs have a very short produce season, so I try to make the most of it by consuming them in any way I can. Be it folded into crepes with yogurt and honey, stirred into oatmeal, blended into smoothies, or simply eaten by the handful, I can never get enough. But I had never thought to combine figs with another love of mine, dark chocolate, until I came across Laura Wright’s recipe (from The First Mess) which not only conjoined figs and dark chocolate in culinary matrimony, but rolled them up together in a cinnamon bun. Wow. Warm, gooey, and filled with a few of my favorite things, these cinnamon rolls have become my new fig-frenzy staple.

Ingredients

  • Cinnamon Rolls
    • 1 ½ teaspoons active dry yeast
    • ¾ cup non-dairy milk such as coconut milk or almond milk
    • 2 tablespoons cane sugar or coconut sugar
    • 2 tablespoons coconut oil, room temperature
    • 2 cups spelt flour, plus more for rolling and kneading
    • Pinch of fine sea salt
  • Chocolate Fig Filling
    • 1 tablespoon coconut oil, soft and spreadable
    • ¼ cup brown sugar, coconut sugar, or any type of granulated sugar
    • 2 teaspoons ground cinnamon
    • 4-5 figs, thinly sliced
    • ⅓ cup Harper Macaw Dark Chocolate, we used our 75% bar, chopped into small chunks
  • Vanilla Glaze
    • 1 cup powdered sugar
    • 1 tablespoon of non-dairy milk
    • 1 tablespoon vanilla extract
    • Optional - 1 teaspoon orange zest

Instructions

  • In a saucepan over low heat combine non-dairy milk, sugar, and coconut oil and heat until sugar is dissolved. You want the milk mixture to reach 100ºF, but no more than 110ºF so that the yeast isn’t killed by the heat. If too hot, let cool until below 110ºF.
  • Pour milk mixture into a small bowl and sprinkle yeast on top and stir once before letting the yeast bloom for about 5 minutes.
  • While you wait, in a large bowl combine spelt flour and salt and whisk to combine.
  • Once yeast mixture has bloomed, pour it into the flour mixture and stir with a wooden spoon or spatula until thick. Then, turn onto a clean, lightly floured surface, and knead until the dough is smooth, slightly tacky, and springs back when poked with a finger.
  • Shape into a ball and place in a bowl lightly oiled with coconut oil. Cover with plastic wrap and place in a warm, draft-free area to rise for 40 minutes.
  • When the dough is almost done rising, prepare your filling. Whisk together cinnamon and sugar of choice in a small bowl, slice figs, chop chocolate and set aside.
  • Place a piece of parchment paper on your counter and turn out risen dough onto it. With a rolling pin roll dough into a rectangle a little larger than a sheet of printer paper.
  • Spread softened coconut oil over surface of dough and sprinkle half of the cinnamon sugar on top. Lay sliced figs on top and sprinkle chocolate over the dough. Finish by sprinkling the rest of the cinnamon sugar over the dough.
  • Starting at the long end of the rectangle, tightly roll up the dough using the parchment paper as you would making a sushi roll.
  • Slice into 8 equal pieces and place in a parchment paper lined baking dish, it could be a bread loaf pan, cake pan, or pie dish. Cover with plastic wrap and let rise for 1 hour.
  • While rolls are rising, preheat oven to 375ºF. When the rolls are done rising, place them in the oven and let them bake for 20 minutes. Make sure to check on them frequently so that they don’t burn! The rolls should look golden brown and smell like cinnamony baked heaven. Remove from the oven and let cool slightly.
  • To make the icing, whisk together powdered sugar, vanilla, non-dairy milk, and optional orange zest until smooth, adding more liquid if too thick. Pour over cinnamon rolls and spread evenly.
    • Note: I didn’t use all of the icing, only about half, but if you like your rolls super iced feel free to use all of it.
  • Once cool enough to touch, remove from pan and let cool completely on a wire rack or, even better, dig in immediately!
  • If there are any leftovers, wrap in plastic wrap and store in the refrigerator. For warm, cinnamony deliciousness reheat leftovers in oven or microwave before eating.

Recipe adapted from The First Mess

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