Figgy Cinnamon Rolls

If you like the popular fig cookie, you'll love these figgy cinnamon rolls!


Details

Difficulty

Advanced

Yield

12 rolls

Prep Time

25 minutes

Rise Time

2 to 2-1/2 hours

Bake Time

25 to 30 minutes

Ingredients


  • 3/4 cup warm buttermilk (100º to 110ºF)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 4 to 4-1/2 cups all-purpose flour
  • 1/3 cup butter OR margarine, softened
  • 1-1/2 teaspoons salt
  • 1/4 cup sugar
  • 3 eggs
  • Filling
  • 1 cup halved dried figs
  • 1/4 cup sugar
  • 3/4 cup water
  • 1 teaspoon freshly grated lemon peel
  • 1 sticks cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup chopped walnuts
  • Icing
  • 4 ounces mascarpone cheese
  • 1 cup powdered sugar
  • 1 tablespoon brandy
  • 1 to 2 tablespoons heavy whipping cream

Directions


Combine buttermilk and yeast in a small bowl.  Allow to rest for 5 minutes. 

Whisk together 3 cups flour, sugar and salt in a large mixer bowl.  Add butter, eggs and yeast mixture.  Add enough remaining flour to form a soft dough. 

Knead on lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Shape dough into ball and place in greased bowl, turning once to coat.  Cover and let rise until doubled in size, about 1-1/2 hours. 

For filling:   Combine figs, sugar, water, lemon peel and cinnamon stick in a medium saucepan over medium heat.  Bring to a boil.  Reduce heat and simmer 25 minutes until thick.  Cool for 10 minutes.  Remove cinnamon stick and add vanilla and cinnamon.  Process filling in food processor for approximately 1 minute until smooth.  Allow filling to cool.  

Punch dough down.  Remove dough to a lightly floured surface and roll into a 16 x 12-inch rectangle.  Spread filling onto rectangle and sprinkle with walnuts.  Roll up dough; starting with the short end.  Pinch seam to seal.  Cut dough into 12 equal sized rolls.  Place rolls in a greased 13 x 9-inch baking pan.  Cover and let rise until doubled in size, about 1 hour. 

Bake for 25 to 30 minutes in a preheated 350ºF oven.  Remove rolls from pan and allow to cool on wire rack.

For glaze:  Combine mascarpone cheese, powdered sugar, brandy and cream in a medium mixing bowl.  Blend well.  Drizzle over cooled rolls.