Citrus-Fig Sweet Rolls

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.

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.