Orange Fig and Walnut Sweet Rolls (Vegan)
These sweet rolls are a lovely combination of figs, walnuts and orange flavor wrapped up on a sweet, fluffy yeasted dough. A delicious, easy, dairy-free sweet treat.
Ingredients
Fig filling
- 160 grams dried figs - remove stems and quarter them
- 4 tbsp cane sugar
- 2 tbsp orange juice
- 2 tbsp plant based butter (room temperature)
- ⅔ cup walnuts - finely chopped + extra for the tops
Dough
- 3¼ cups + 2 tbsp / 405 grams bread flour
- 1 cup plant based milk (room temperature)
- 2½ tsp / 7 grams rapid rise yeast
- ½ tsp / 3 grams salt
- 3 tbsp / 42 grams plant based butter with salt - cubed (room temperature)
- 3 tbsp / 45 grams plant based yogurt (room temperature)
- 1½ tbsp orange zest
- 3 tbsp cane sugar
Orange Glaze
- 1½ cups / 180 grams powdered sugar
- 3 tbsp orange juice
- pinch of cinnamon
Instructions
Dough
- To a small bowl, add the milk and yogurt; whisk to combine and set aside
- To a medium bowl, add the flour, salt, yeast, sugar, orange zest and cubed butter; toss to mix the ingredients. **if using a stand mixer, please see note below** Add the milk mixture and stir until all of the flour is absorbed. Turn the dough out onto a lightly greased surface and continue bringing the dough together. Begin kneading the dough, continue kneading until the dough becomes LESS sticky (will stay somewhat sticky) and becomes smooth and stretchy. I knead the dough for no more than 10 minutes. Place the dough in a lightly greased bowl and cover or place the bowl in a proofing bag and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. ***Please see note below about proofing***
Fig Filling
- To a small pot, add the figs and enough water to cover them. Set the pot over medium heat and bring them to a simmer. Allow them to simmer for 15 minutes; stirring occasionally. You want them soft not mushy, so simmer no longer than 15 minutes.
- Drain the figs and place them in a food processor or blender along with the sugar and orange juice. Blend the mixture on high for 30 seconds, scrape the sides and blend for another 30 seconds. Set the filling aside to completely cool.Feel free to make the filling a day or two ahead of time and store in the refrigerator.
Assembly
- Once the dough has doubled in size, punch the air out and turn it out onto a lightly floured surface.
- Roll the dough out to a 12x13 rectangle and spread the 2 tablespoons of butter across the top. Spread the fig filling out over the top of the butter. Sprinkle the 2/3 cup of finely chopped walnuts over the fig filling. Divide the dough into 12 strips (I used a pizza cutter to do this), roll each strip up individually and place into a lightly greased baking dish or pan.
- Cover or return to the proofing bag and leave in a warm place to double in size (about 45 minutes depending on how warm the environment is.)
- Once the rolls have doubled in size, preheat the oven to 350℉ and bake for 30 minutes or until golden brown.
- While the rolls are cooling the glaze can be prepared. In a small bowl, add the powdered sugar, orange juice and pinch of cinnamon; stir together until all ingredients are fully incorporated and smooth.Once the sweet buns have cooled, the orange glaze can be poured over the buns.Add a little orange zest and finely chopped walnuts to the tops before serving.Store in an airtight container at room temperature or in the refrigerator. They will remain fresh for up to 3 days.
Notes
***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium speed with a dough hook attachment until the ingredients come together to form a ball. Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough. It should be becoming smooth and stretchy and pulling away from the bowl. Form your dough into a ball and place in a lightly greased bowl. Cover or place in a proofing bag, leave to double in size.
***When it comes to proofing, I use what I call a "proofing" bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes fit well inside them. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find that the inside of the oven with the oven light on ONLY is a great place to proof.
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.
***Want to make these the day before? Follow all the instructions through forming the cinnamon rolls and then cover the dish (needs to be airtight) or place the dish back in the proofing bag and place in the refrigerator. The next morning remove the rolls from the refrigerator and leave on the counter (could go in the oven with ONLY the oven light on while still covered or in the proofing bag) and let the rolls reach room temperature and double in size. This process has taken up to 2 hours for me (the warmer the environment, the faster this will happen). Once they double in size you can follow the rest of the instructions above.