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

Source: Midwest Living

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Recipe Summary

hands-on:
35 mins
total:
11 hrs 35 mins
Servings:
12
Yield:
12 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 1 1/2 hours).

  • 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.

  • Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.

  • 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.

  • 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°. 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 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and enough orange juice (about 2 tablespoons) to make icing of a drizzling consistency.

Nutrition Facts

299 calories; fat 9g; cholesterol 51mg; saturated fat 5g; carbohydrates 49g; mono fat 2g; poly fat 1g; trans fatty acid 0g; insoluble fiber 3g; sugars 15g; protein 6g; vitamin a 303.7IU; vitamin c 5.6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 98.7mcg; vitamin b12 0.1mcg; sodium 415mg; potassium 173mg; calcium 36mg; iron 2.4mg.
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