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Giant Fig Cinnamon Roll

Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 3 hours

Equipment

  • stand mixer to knead the dough

Ingredients

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 teaspoons
  • 100g or ½ cup granulated sugar
  • 2 large eggs
  • 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
  • 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

Instructions

  • In a small pot over medium heat, cook together 1 cup of milk and the ⅓ cup of flour. Whisk until thick like a paste. Remove from heat. This is the roux.
  • To the bowl of a stand mixer add the yeast and warm water. Stir together, then add the sugar, flour, eggs, vanilla, salt and the roux. Attach the dough hook to the mixer and begin kneading on low speed then work it up to medium speed.
  • Once the dough is starting to come together in a ball, add the butter. The dough will look very wet and fall apart. Knead for a good 10 minutes, until the dough again comes together and looks elastic and shiny. Transfer to an oiled bowl and let rise for 1 hour, then transfer to the fridge for about 4 hours until doubled in size.

To make the filling

  • Add all the filling ingredients to a blender and pulse until smooth.
  • Line a greased 10 inch round cake pan with parchment paper or a cookie sheet.

Shape the roll

  • Flour the countertop and a rolling pin, roll the dough out to a large rectangle - about 12” x 15”. Spread the filling over the dough in an even layer.
  • Use a pastry wheel or a knife to slice the dough into 1-2 inch strips. Roll the first one up into a coil and set it in the center of the cake pan. With each remaining strip, lift it (without rolling it up) and wrap it around the one in the center to make a large coil. If you are working within the 10” pan, you might have a little extra dough - you want to leave about an inch from the border for it to expand.
  • Cover the pan gently with a flour towel and leave to rise for 45-75 minutes, until you can press the dough and it springs back (timing will depend on the temperature of the dough).
  • Preheat the oven to 375 F. Bake the roll for 45 minutes, until a thermometer registers 190 F, if the roll is over browning, tent loosely with foil.

To make the icing

  • Whisk together all the ingredients in a bowl, add more powdered sugar to make it thicker or more cider to thin it out. Drizzle over slightly cooled roll.