Giant Fig Cinnamon Roll  Recipe

Brioche Dough – 40g or ⅓ cup all-purpose flour – 240g or 1 cup whole milk – 60g or ¼ cup warm water – 1 packet instant yeast or 2 ¼ teaspoon – 100g or ½ cup granulated sugar – 2 large egg – ½ tsp fine sea salt – 1 tsp pure vanilla extract or paste – 500 g all-purpose flour – 80 g or 6 tablespoons unsalted butter melted or browned (if you want to use browned, brown 100g of butter and measure after browning) Cinnamon Apple Fig Filling – 1 cup or 200g mission dried figs preferably Sun-Maid California, stems removed – ⅔ cups or 160g fresh spiced apple cider – 1 tsp ground cinnamon – ¼ tsp each ground nutmeg allspice – Pinch fine sea salt – 1 tsp pure vanilla extract or paste Cider Glaze – 1 cup or 120g powdered sugar – 1 tsp pure vanilla extract or paste – Pinch fine sea salt – 2-3 tablespoons fresh spiced cider




Heat ⅛ cup flour and 1 cup milk in a small pot on medium heat. Paste. Stop cooking. Roux arrives. Mix warm water and yeast in a stand mixer. Mix sugar, flour, eggs, vanilla, salt, and roux.  

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STEP  1 .

Slow, then medium dough hook stirring. Balls of butter dough. Crumbly dough. Kneading for 10 minutes makes dough elastic and shiny. Raise in oiled bowl for 1 hour, refrigerate for 4 to double.  

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Blend all filling ingredients until smooth. Line a greased 10-inch round cake pan with parchment or cookie sheets.  

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Roll dough into a floured 12" x 15" rectangle. Cover dough evenly with filling. Cut dough into 1-2" strips with a pastry wheel or knife. Place first coil in cake pan center.  

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To make a large coil, lift and wrap each strip around the center. Leave an inch from the border for expansion if the 10" pan has extra dough.  

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Pressing flour towel-risen dough after 45–75 minutes should spring back. Preheat oven to 375 F. Bake roll at 190 F for 45 minutes. Overbrown? Fail.  

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Mix all the ingredients in a bowl and add powdered sugar or cider to thicken or thin. Drizzle on cool roll.

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See Also

Lemon Meringue Pie Recipe