vegan cinnamon buns with chocolate + figs


vegan cinnamon buns w/ dark chocolate + figs // via @bakedblog

vegan cinnamon buns w/ dark chocolate + figs // via @bakedblogvegan cinnamon buns w/ dark chocolate + figs // via @bakedblog

Vegan cinnamon buns with dark chocolate and figs just sounds like fall, right? The season was on my mind in a heavy way when I was working on this recipe. All those notions of nesting and cranking the oven at every opportunity. The arrival of ripe figs marks the beginning of the end as far as summer’s concerned. There’s the juicy sweetness that speaks to sunny days. But that underlying deep, wine-y note really gets me excited for the cozy months ahead.
Pairing them with chocolate in a cinnamon bun seemed almost too indulgent, but I had to try it to see if it would work. There’s a little spelt flour and coconut oil in there to increase the vibrational frequency though, don’t worry. These cinnamon buns are most ideal within a couple hours of baking for obvious reasons. They’re gooey, soft and the fresh orange in the glaze brings a bit of brightness.

vegan cinnamon buns w/ dark chocolate + figs // via @bakedblogvegan cinnamon buns w/ dark chocolate + figs // via @bakedblogvegan cinnamon buns w/ dark chocolate + figs // via @bakedblog

Vegan Cinnamon Buns Recipe with Chocolate + Figs
Serves: makes 8-9 buns
Time: 20 minutes active, 2 hours 25 minutes total
Notes: I’ve tried these with coconut sugar, maple sugar, and brown sugar in the filling. All results were similarly jammy.

cinnamon buns ingredients:
1 1/2 tsp dry yeast
3/4 cup coconut milk
2 + 2 tbsp non-hydrogenated vegetable shortening OR room temperature coconut oil, divided
2 tbsp cane sugar
2 cups light spelt flour (all purpose works too)
1/2 tsp fine sea salt
1/2 cup demerara OR maple sugar
2 tsp ground cinnamon
5-6 ripe figs, sliced thin
1/3 cup chopped dark chocolate

orange vanilla bean glaze ingredients:
1 cup unrefined powdered sugar
zest of 1/2 an orange
1-2 tbsp fresh orange juice
1/4 tsp vanilla bean paste OR vanilla powder

Grease a medium bowl with coconut oil or vegetable shortening and set aside. Line an 8 inch round or square baking dish with parchment paper, making sure it overhangs on the sides. Set this aside as well. Place the yeast in a small bowl.

In a small saucepan over medium heat, stir together the coconut milk, 2 tablespoons of vegetable shortening/coconut oil, and cane sugar. Keep stirring until the sugar is dissolved, about 4 minutes. If the mixture feels lightly warm to the touch, add it to the bowl with the yeast and stir lightly. If the milk mixture is too hot, let it cool a bit before adding to the yeast. You’re aiming for warm. Once you’ve combined the milk mixture and yeast, let it sit until foamy, about 5 minutes.

While the yeast blooms, whisk the flour and salt together in a large bowl. Once the yeast and milk mixture is all foamy, add it to the large bowl to the flour. Stir until a dough starts forming. Lightly flour a clean surface and knead the dough with your hands until you have a smooth and supple ball of dough with just a slight amount of tackiness, about 5-6 minutes. Place the ball of dough in the greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 40 minutes.

Lightly dust a clean working surface with flour and roll the risen dough out. You’re aiming for a rectangular shape about 1 foot by 1 1/2 feet. Spread the remaining 2 tablespoons of shortening/coconut oil all over the surface of the rolled out dough. In a small bowl, lightly mix the demerara sugar and cinnamon. Sprinkle the dough with half of the demerara sugar mixture. Evenly lay out the fig slices on top and sprinkle with the chocolate. Sprinkle the remaining demerara over top.

Start rolling up the dough from the long side of the rectangle. Once you’ve sealed it at the end, cut the roll into 8-9 even slices. Arrange slices in parchment lined baking dish. Cover the dish with plastic wrap and allow to rise in a warm spot for an hour. They should fill out the pan nicely.

Preheat oven to 375 Degrees F. Once the buns are risen, slide them into the oven and bake for 18-22 minutes, or until edges are golden brown. Remove from the oven and allow to cool slightly. For the glaze, in a small bowl, mix the powdered sugar, orange zest, orange juice and vanilla until you have a smooth mixture. Spread it evenly over the cinnamon buns.

If you make some of this bun-ly goodness, show us on Instagram + tag your photo with #bakedtheblog

Comments

  1. says

    Yeah to Canadians and baking! So excited to see everything this blog will hold. Such a fan of all of you individually so I know this is going to be a new favourite landing spot of mine! Congrats on the launch. xo

  2. says

    These look so amazing. I’ve never paired figs with dark chocolate but the combination sounds incredibly lovely – and your figs? They are so beautiful! The last few I have purchased were definitely not ripe and rich-looking as these. Gorgeous photos, Laura!

  3. michelle says

    Thank you for making this (and so many of your delicious creations) vegan. Beautiful photography! Can’t wait to try these!

  4. Alisha says

    Hi Laura,

    These. Look. Irresistible! Figs are not in season in Australia right now, we have just started spring. What other kinds of fruit do you think these could work with…?

    Just love everything you do, thanks for the endless inspiration… :)

    • says

      Hey Alisha! Any sorta soft fruit would be great in this recipe I think. Sliced strawberries with a bit of cardamom instead of the cinnamon could be nice for spring, no? Maybe some chopped pistachios in the mix too? Let me know what you come up with if you try anything out ;)

  5. says

    This sounds and looks insanely dreamy, Laura. What a masterpiece — and the photos are stunning! Yay for this new project of yall’s!! I’m reveling in all the magic!

  6. Susi Buho says

    I am cooking this at the moment! My First sooo looked foward Mess recipe. (Baked too, in extension;) will be taging on instagram for sure later on….. Cheers from Donostia (Basque Country)

  7. Rachel says

    Hey Laura,
    I usually make buns like these the night before, up until the second rise, and then let then slow rise in the fridge overnight. Do you think that would work with these? I am so inspired by the combination!

  8. says

    I love how you used figs in these! I have to admit that I’m not really good at using figs in my kitchen. When I find good ones around here (which isn’t always that easy) I usually enjoy them pure or with a bowl of breakfast yogurt and homemade granola. These buns look wonderful; almost too good to be true.

  9. Tamara says

    These were super delicious! I am not a baker, but I am a fig fanatic, so I had to make them.

    Really love the hint of orange in the glaze.

    Loved them

  10. Stephanie says

    Hey Laura – quick question:

    If I made these the night before a brunch and then warmed them in the morn, do you think they would keep/still be as yummy?

    Thanks!! Love your blog!

    ~Stephanie

    • says

      Hey Stephanie! I would advise on getting the buns to the second rising stage–the one where you have them filled, cut and all snuggled in the pan–and then covering them loosely with plastic wrap and letting them rise in the fridge overnight. Then bake + glaze them in the morning. They don’t take long to bake and you can always glaze them right before you’re ready to serve if they need to cool down. Let me know how it goes! :)

  11. Sonja says

    Hi, couldn’t resist and made them Saturday night, the smell was so crazy that had to have a taste at 10pm!!!!
    next time trying the slow rise in the fridge over night for sure, they were delicious, thanks for the idea…..

  12. Kansenlee says

    Could I make this a couple of days prior to actually serving by freezing them right before the second rise and then the night before serving pull it out of the fridge and let rise on the counter overnight?

    • says

      Hi Kansenlee,
      I honestly have no clue how these would perform if they were frozen before the second rise. I’ve never tried that strategy with any kind of cinnamon roll before. I think they might actually be fine just in the refrigerator prior to the second rise for a couple days (cut + placed in the pan you’re going to bake them in). Just as long as they’re covered and you let them come to room temperature before you bake them. Let me know what works if you try it!
      -L

  13. Caterina says

    I’ve just cooked these now and they smell absolutely delicious! When making them, i accidently forgot to add the second batch of cinnamon and sugar on top of the fruit so I decided to cook them with the sugar on top of the buns instead… it created a gorgeous, caramel, brown glaze (i used dark muscavado as I didn’t have any demerara sugar).

    Also I didn’t use as the figs here in England are rubbish so I used peach and apple instead and it still smells delicious! The only problem with the apples is that the points of them are so hard against the delicate, thin dough that they poked a few holes in the dough… but i’m sure it’ll be fine :)

    Oooh… before I forget, just thought that I should mention that the dough is a bit difficult to work with as it gets so thin once you roll it out (a bit like a pizza dough) so I definately would recommend using a pastry scraper to pick the dough. It was a definite friends of mine when making these.

    Cheers for the recipe :)

    • Caterina says

      I’ve just cooked these now and they smell absolutely delicious! When making them, i accidently forgot to add the second batch of cinnamon and sugar on top of the fruit so I decided to cook them with the sugar on top of the buns instead… it created a gorgeous, caramel, brown glaze (i used dark muscavado as I didn’t have any demerara sugar).

      Also I didn’t use figs as the figs here in England are rubbish so I used peach and apple instead and it still smells delicious! The only problem with the apples is that the points of them are so hard against the delicate, thin dough that they poked a few holes in the dough… but i’m sure it’ll be fine :)

      Oooh… before I forget, just thought that I should mention that the dough is a bit difficult to work with as it gets so thin once you roll it out (a bit like a pizza dough) so I definately would recommend using a pastry scraper to pick the dough. It was a definite friends of mine when making these.

      Cheers for the recipe :)

      • Caterina says

        whoops… didn’t mean to post that twice, I just wanted to make a little adjustment to my comment… I’m so bad at technology :)

Trackbacks

  1. […] We’ve all got one recipe up there today and mine is something I’ve been alluding to on social media for a bit. Gooey soft cinnamon rolls with dark chocolate and fresh figs. There’s an orange vanilla bean glaze in the mix too, and for real? These are a bit over the top. Delicious for sure though. It’s an easy enough dough to whip up and after a couple risings and some rather quick baking time, you get all that messy bun-ly goodness. I’m going to serve a version of them next time I have some peeps over for brunch. Here’s the link to the recipe on BAKED. […]

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