Citrus-Fig Sweet Rolls | Midwest Living

Citrus-Fig Sweet Rolls

Citrus-Fig Sweet Rolls

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  • Makes: 12 servings
  • Yield: 12 rolls
  • Hands On 35 mins
  • Total Time 11 hrs

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These make-ahead rolls swap the usual cinnamon filling for a citrusy fig paste. Just like the center of Fig Newton cookies, theyre full of deliciously crunchy seeds.


  • 3/4 cup warm water (105 degrees F to 115 degrees F)
  • 1/4 cup honey
  • 1 package active dry yeast
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 4 -4 1/2 cups all-purpose flour
  • 1 cup dried figs, stems removed, chopped
  • 1/2 cup orange juice
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  • Orange Icing (recipe follows)


  1. In a large bowl, stir together the 3/4 cup warm water, the honey and yeast. Let stand about 10 minutes or until foamy. Using a wooden spoon, stir in the eggs, the melted butter and 1 1/2 teaspoons salt. Gradually stir in as much of the flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until doubled (1 to 11/2 hours).
  3. Meanwhile, in a small saucepan, combine figs, orange juice, sugar, lemon zest, 1/4 teaspoon salt and cinnamon. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fruit is soft and mixture is thick, stirring occasionally. Cool to room temperature. Transfer to a small food processor or blender. Process or blend until a paste forms.
  4. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
  5. Roll dough into an 18x12-inch rectangle. Spread 1/4 cup softened butter over dough. Spread filling over the butter to within 1 inch of edges. Roll up the rectangle, starting from a long side. Pinch dough to seal seam. Slice into 12 equal pieces. Arrange the slices in a lightly greased 13x9x2-inch baking pan. Chill, covered, for 8 to 24 hours.
  6. Before baking, let stand, still covered, at room temperature for 30 to 60 minutes or until rolls are doubled in size. Meanwhile, preheat oven to 350 degrees . Bake for 30 minutes or until tops are golden. Cool in pan on wire rack for 10 minutes before inverting rolls on a serving platter. If you like, carefully flip them back over before drizzling with Orange Icing.


  • Orange Icing In a small bowl, combine 11/2 cups powdered sugar, 1/2 teaspoon vanilla and enough orange juice (about 2 tablespoons) to make icing of a drizzling consistency.

Nutrition Facts

(Citrus-Fig Sweet Rolls)

Servings Per Recipe 12, Fat, total (g) 9, vit. C (mg) 6, chol. (mg) 51, Thiamin (mg) 0, calcium (mg) 36, pro. (g) 6, iron (mg) 2, vit. A (IU) 304, cal. (kcal) 299, sodium (mg) 415, fiber (g) 3, Potassium (mg) 173, sugar (g) 15, Folate (µg) 99, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Monounsaturated fat (g) 2, Riboflavin (mg) 0, sat. fat (g) 5, Niacin (mg) 3, carb. (g) 49, Pyridoxine (Vit. B6) (mg) 0

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