Pastries: Cinnamon Rolls with Fig and Apple Filling

5 from 4 votes
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 251 kcal


for the dough:

  • 150 g Hazelnuts
  • 400 g Wholemeal spelt flour
  • 1 cube Yeast
  • 50 ml Almond milk
  • 5 tbsp Maple syrup
  • 1 pinch Salt
  • 1 Msp Cardamom
  • 0,5 tsp Ground vanilla
  • 3 tsp Cinnamon
  • 300 g Applesauce
  • 60 g Liquid coconut oil or softened butter

for the filling:

  • 2 Pc. Apples
  • 300 g Dried figs
  • 2 tbsp Softened butter or coconut oil
  • 2 tsp Cinnamon
  • 1 packet Vanilla sugar
  • 100 g Chopped nuts


  • Gently heat the milk and maple syrup in a saucepan. Crumble in the yeast and stir until it has dissolved. The nuts can be roasted in the oven for about 10 minutes at 175 degrees and then the skins can be removed from the nuts (but this is optional if the time is available). Grind the nuts in a blender and mix with flour, salt, cardamom, cinnamon, vanilla. Make a well in the middle and pour in the warmed yeast mixture.
  • Mix a little and then add the applesauce and coconut oil. Knead everything into a smooth, supple dough and let rise in a covered bowl in a warm place for about 60 minutes.
  • In the meantime, prepare the filling. Chop the figs and mix with the vanilla sugar, cinnamon and coconut oil / butter, finely dice the apples. Roll out the dough into a large rectangle on a floured work surface and distribute the filling on top. Scatter the chopped nuts on top.
  • Roll up the dough from the longer side and cut into pieces of equal size. Place them next to each other on a baking sheet lined with baking paper and let rise again until the oven has preheated to 175 degrees top / bottom heat. Bake in the oven on the middle rack for about 35 minutes.


  • You can be creative with the filling. I delete z. B. I would like to put a glass of my chestnut and chocolate spread (recipe in my cookbook) on the dough and then pour the diced figs and apples over it. But then I leave out the chopped nuts, as well as the coconut oil and cinnamon. If you want, you can sprinkle the finished snails with icing sugar. In addition to applesauce for the dough, you can also use pear and quince puree, apricot puree, etc. Pumpkin may also be suitable, but I haven't tried this recipe yet (maybe with glaze so that the snails are sweet enough).


Serving: 100gCalories: 251kcalCarbohydrates: 26.5gProtein: 4.3gFat: 14.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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