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Figgy Cinnamon Rolls
If you like the popular fig cookie, you'll love these figgy cinnamon rolls!
2 to 2-1/2 hours
25 to 30 minutes
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
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
4 ounces mascarpone cheese
1 cup powdered sugar
1 tablespoon brandy
1 to 2 tablespoons heavy whipping cream
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.