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Prep 30 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Rolls
  • 1¾ cup all purpose flour
  • 3 tsps coconut sugar
  • 1 cup oat milk (extra for glazing)
  • 1 tbsp warm water
  • 3 tsps yeast
  • 1 tsp oil (olive or coconut)
Filling
  • 2 generous handfuls dried figs (chopped)
  • 6 tbsps virgin coconut oil
  • 2 tbsps coconut sugar
  • 2 Heaped teaspoon large sprinkle of cinnamon powder
  • 1 Heaped teaspoon nutmeg powder
  • 2 tsps pumpkin spice mix (optional)
Homemade Vegan Rolls Filled with Dried Figs, Cinnamon and Nutmeg Homemade Vegan Rolls Filled with Dried Figs, Cinnamon and Nutmeg
Homemade Vegan Rolls Filled with Dried Figs, Cinnamon and Nutmeg

These rolls are vegan, and made with a delicious coconut oil, coconut sugar, cinnamon nutmeg filling with a generous sprinkle of dried figs.


  1. To prepare the rolls, combine the milk, water and yeast and leave to one side for 10 minutes
  2. In a large bowl, fill with the flour, sugar and slowly add the milk/ yeast mixture. Mix with a spatula and once the dough starts to form, start to knead for a few minutes and form into a ball. Take the dough ball out, and place a little oil into the bowl, put the dough back in. Cover with a dish cloth and leave to rise for around 1.5 hours (or a bit longer if you have the time)
  3. Once the dough has risen, preheat the oven to 180℃
  4. Combine the oil and sugar for the filling, leave to one side
  5. Sprinkle some flour on a large surface, and flour a rolling pin. Roll out the dough into a large rectangle (at around 2 cm thick - ensure that it's not too thin)
  6. Spread the coconut sugar mixtures all over the one side. Sprinkle over with the cinnamon, nutmeg and pumpkin spice mix and even spread out the figs
  7. Fold the dough from the long side towards the middle, and fold over the other side
  8. Using the rolling pin, give it a roll (again ensuring you don't make it too thin)
  9. Slice (vertically) into strips around 1 cm thick
  10. In an oiled, round baking dish, lightly roll each strip into 'knot's
  11. Place side by side into the baking dish, and give them each a light milk wash. You may be left with extra rolls depending on the size of your baking dish, simple bake separately following the same baking procedures
  12. Set the heat setting to the bottom heat, bake for 10 minutes, then set the oven to the top and bottom heat setting and bake for another 10-15 minutes

Homemade Vegan Rolls Filled with Dried Figs, Cinnamon and Nutmeg Homemade Vegan Rolls Filled with Dried Figs, Cinnamon and Nutmeg
Homemade Vegan Rolls Filled with Dried Figs, Cinnamon and Nutmeg

These rolls are vegan, and made with a delicious coconut oil, coconut sugar, cinnamon nutmeg filling with a generous sprinkle of dried figs.

favorite
print
like
Prep 30 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Rolls
  • 1¾ cup all purpose flour
  • 3 tsps coconut sugar
  • 1 cup oat milk (extra for glazing)
  • 1 tbsp warm water
  • 3 tsps yeast
  • 1 tsp oil (olive or coconut)
Filling
  • 2 generous handfuls dried figs (chopped)
  • 6 tbsps virgin coconut oil
  • 2 tbsps coconut sugar
  • 2 Heaped teaspoon large sprinkle of cinnamon powder
  • 1 Heaped teaspoon nutmeg powder
  • 2 tsps pumpkin spice mix (optional)
  1. To prepare the rolls, combine the milk, water and yeast and leave to one side for 10 minutes
  2. In a large bowl, fill with the flour, sugar and slowly add the milk/ yeast mixture. Mix with a spatula and once the dough starts to form, start to knead for a few minutes and form into a ball. Take the dough ball out, and place a little oil into the bowl, put the dough back in. Cover with a dish cloth and leave to rise for around 1.5 hours (or a bit longer if you have the time)
  3. Once the dough has risen, preheat the oven to 180℃
  4. Combine the oil and sugar for the filling, leave to one side
  5. Sprinkle some flour on a large surface, and flour a rolling pin. Roll out the dough into a large rectangle (at around 2 cm thick - ensure that it's not too thin)
  6. Spread the coconut sugar mixtures all over the one side. Sprinkle over with the cinnamon, nutmeg and pumpkin spice mix and even spread out the figs
  7. Fold the dough from the long side towards the middle, and fold over the other side
  8. Using the rolling pin, give it a roll (again ensuring you don't make it too thin)
  9. Slice (vertically) into strips around 1 cm thick
  10. In an oiled, round baking dish, lightly roll each strip into 'knot's
  11. Place side by side into the baking dish, and give them each a light milk wash. You may be left with extra rolls depending on the size of your baking dish, simple bake separately following the same baking procedures
  12. Set the heat setting to the bottom heat, bake for 10 minutes, then set the oven to the top and bottom heat setting and bake for another 10-15 minutes