Wednesday, July 14, 2010

fig filled cinnamon rolls

These are sticky and good. they are like traditional sticky buns, with a fruity twist. I am going to experiment with different types of dried fruit, like dates, apricot, and raspberry, as time allows

1 cup warm water
1 tsp dried yeast
1/4 cup sugar
1/4 cup vegetable oil 
4 cups flour
tsp salt

12 oz dried figs
2 sticks butter
1 cup sugar
2 tsp cinnamon

mix water, sugar, and yeast. let proof (stand) for 10 minutes or until bubbly. add flour and salt and mix, adding oil a little at a time until workable (may not need all). knead for about 10-15 minutes, or until smooth. if the dough is too stiff wet your hand with warm water and continue until it become soft and stretchy.

let rise for one hour. punch down and knead 5 minutes. roll out into a rectangle about 1 foot high and 2 feet wide, or about 1/4 inch thick. let stand.

meanwhile make filling. cut hard stems from figs and rough chop. melt butter and set aside. grind figs in food processor to make a paste, add butter and sugar. mix well and spread over about 2/3 or the dough (leaving a long end dry. from the filling end, roll as tightly as possible into a long log. slice into rolls about 1.5 inch thick. lay out in a 13x9 inch casserole like cinnamon rolls.

heat oven to 400 degrees. let rolls stand for 20 minutes or so and then cook for 20 - 30 minutes or until browned.

cool and serve.


  1. these ould prolly be good with dates too.

  2. Figs, figs everywhere! This looks delicious!