Cinnamon Buns with Date & Fresh Fig Spread

Are you craving some warm, gooey cinnamon rolls, but trying to avoid all that butter and sugar?

Well, fear not, because I have the perfect solution for you!

Instead of using butter, I like to use natural ingredients like fruits or vegetables to keep my baked goods moist and sweet.

In this recipe, instead of the traditional butter and sugar filling, I used a fig and date spread.

It adds a delicious sweetness and a nice texture to the rolls.

I also used Kamut flour in the dough. It adds extra moisture and sweetness.

To add even more flavor, I used vanilla soy milk, which gives a nice hint of vanilla to the buns.

In order to keep the buns soft and moist, I baked them in a pan that was placed close to each other.

And for the frosting, I went with a light and refreshing orange yogurt frosting that is a perfect complement to the flavors in the buns.

So give this recipe a try the next time you crave cinnamon buns but want to avoid all that butter and sugar.

I promise you won’t be disappointed!

And you’ll feel good knowing you’re using natural ingredients to make a tasty treat.

Enjoy!

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Cinnamon Buns with Date & Fresh Fig Spread

Servings 17 buns
Calories 246kcal

Ingredients

Cinnamon buns w. date & fig spread

  • 17 buns
  • 174 ml soy milk warmed
  • 25 g yeast
  • 1 tbsp natural cane sugar
  • 2 tbsp vegetable oil sunflower, rapeseed
  • 1.5 tsp salt
  • 1 egg
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • 150 g kamut flour whole wheat flour or another type of whole flour
  • 125 g unbleached all purpose flour regular wheat flour

Raw fig & date spread

  • 12 soft dates, pitted
  • 2 ripe figs
  • 2 tbsp maple syrup
  • 1 tbsp cinnamon
  • Juice and zest from 1/2 orange
  • 1 pinch of salt

Yoghurt frosting w. orange

  • 1 cup yoghurt
  • Juice from ½ organic orange
  • 1 tsp orange zest, grated
  • 2 tbsp powdered sugar or honey
  • 1 pinch of salt

Instructions

  • In a bowl add yeast in lukewarm  soy milk and let the yeast dissolve. The add egg, oil, spices, sugar and mix together.
  • Add all of the kamut flour and mix it into the dough. Now add a little white all purpose flour at the time until you reach a perfect dough. Knead the dough for a couple of minutes. Place it back in the bowl, cover it with a cloth and let it sit for 1-1 ½ hour, preferable a warm place.
  • Make the fig and date spread, by adding all of the ingredients in a bowl and use a fork to mash them well together. It is okay that the spread is a bit chunky. Place it in the fridge.
  • On a big flour covered surface, role out the dough into a rectangular shape about 1/2-1 cm thick. Spread all of the fig and date spread onto the dough, in an even layer.  Starting at long side, tightly roll up. Use a knife to cut it out into 16-18 pieces (2-3 cm thickness).
  • Line your baking pan with parchment paper and place all of the buns together, it is okay that they touch each other. Heat the oven to 375 F °/175 C °. In the mean while let the buns rise for 30 min and afterwards bake them in the oven for 15-17 min.
  • While the buns are baking, you can make the yoghurt frosting. You simply add all of the ingredients in bowl and stir it together. Taste to see if you prefer it sweetener.

Notes

Serve the buns while still warm and with a nice dollop of frosting on top. Enjoy!

Nutrition

Calories: 246kcal | Carbohydrates: 44g | Protein: 8g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 514mg | Potassium: 73mg | Fiber: 2g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 11mg