I did baking this past weekend to contribute to our vegan grocery stores quarterly bake sale. Being short on time I figured rolls were fairly simple. A popular item this holiday season for many of my non vegan friends are chocolate filled figs and they were my inspiration for this recipe. The dough has just a hint of cocoa but the icing is rich. If you wanted more of a chocolate flavor you could easily double the cocoa in the dough. My family really enjoyed the ones we made for the house, even the little vegan who doesn’t fancy figs.
I wanted to bring warm rolls for the bake sale so I did everything the night before except for the final baking. After refrigerating them over night I put them immediately in the oven. They didn’t rise like the ones I had baked the night before but still tasted good. If I attempt this method again I will allow time for them to reach room temperature prior to baking.
So in my haste to get out the door I had forgotten to take a picture so the picture is one that was packaged for the sale.
1 package dry yeast
3/4 cup vanilla almond milk (chocolate milk of your choice would work well)
2 tbsp flax meal
6 tbsp simmering water
1/2 cup raw sugar
1/3 cup vegan butter
1 tsp Himalayan salt (regular salt may be used)
3/4 cup heavy cashew cream
1/4 tsp cinnamon
2 tbsp coca
4 – 5 cups All purpose unbleached flour
12 oz dried calimyrna figs pureed
1 cup organic brown sugar
3/4cup vegan butter (melted)
2/3 cup vegan butter
1/2 cup organic powdered sugar
4oz vegan cream cheese
1/3 cup chocolate chips melted
1 tsp maple syrup
grated chocolate for top (optional)
In a large bowl dissolve yeast in warmed almond milk Mix flax meal with water then mix it into yeast mixture. Add remaining dough ingredients except flour and mix well. Add flour one cup at a time until dough is no longer sticky. Lightly flour hands and begin kneading dough. Knead into a large ball. Keep in bowl, cover and let sit for at least an hour in a warm place (if your house is cool set in the oven-keep oven off) to allow dough to rise.
In a bowl mix filling ingredients.
Once dough has risen preheat oven to 400 degrees. Roll dough out on a lightly floured surface until it is approximately 21″ by 16″ and approximately 1/4″ thick. For the filling cover the dough evenly with fig mixture. I found it was easiest to pat down with my hands
Carefully roll dough starting on the bottom long end and roll all the way to the top. Cut roll in 1 1/2″ slice and place on a baking sheet greased or covered with parchment paper. I used to 9″ rounds and made 12 rolls. Bake for approximately 14 minutes or until light golden brown.
While rolls are baking make icing. Beat cream cheese and butter well with an electric mixer until well blended. Add melted and maple syrup. Slowly add in powdered sugar. When rolls are done and still hot, generously add icing to each roll.