California Fig Breakfast Rolls with Cream Cheese Frosting

Servings: Makes 8 rolls
Prep Time
Cook Time
Source

Ingredients

  • 1 cup water, warmed to 110 to 115 degrees F
  • 1 tablespoon honey
  • 1 package (¼ ounce) active dry yeast
  • 2 ½ cups whole wheat pastry flour
  • 2 tablespoons sugar
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon unsalted butter, melted
  • 4 large California Fresh Figs, stems removed and halved
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon

Frosting

  • 3/4 cup powdered sugar
  • 1 ounce cream cheese, softened
  • 2 teaspoons milk, any variety
  • Pinch fine sea salt

Directions

  1. Stir the honey into the warm water and then stir in the yeast. Set aside and let bloom, about 5 minutes.

  2. Add the flour to the bowl of an electric mixer fitted with the dough hook. With the mixer on low pour in the bloomed yeast. Continue to mix on medium to medium-high until all ingredients form into a slightly tacky dough. Add the sugar and salt and continue to knead in the mixer for 5 minutes.

  3. Turn the dough out onto a floured surface and knead for 3 to 5 more minutes, until smooth and elastic. Form into a ball. Coat the dough ball in a small amount of the melted butter. Also, coat the bottom and sides of a large bowl with some of the butter. Place the ball of dough in the bowl. Cover the bowl with a clean dish towel and set in a draft free spot for one hour, or until the dough is doubled in size.

  4. Punch down the dough. Cut it into 8 equal pieces. Roll each piece into a round roll shape. Flatten each to about a 1/2 inch thickness. Place half a fig in the middle of each roll. Form the roll around the fig and work back into a round shape. Stir together the brown sugar and cinnamon. Coat each roll in the mix.

  5. Use the rest of the melted butter to coat an 8-inch cake pan. Place the rolls to the pan, seam-side down. Sprinkle any remaining brown sugar and cinnamon.

  6. Preheat the oven to 400 degrees F. Let the rolls rise on the stove for 20 more minutes.

  7. Bake for 15 to 20 minutes, until the rolls are browned and baked through. Let cool for at least 5 minutes.

  8. For the frosting, use a fork to mash together the powdered sugar and cream cheese in a medium bowl. Then begin to stir. Keep stirring until you have a thick paste. Switch to a spoon if desired. Add the milk, stirring between each teaspoon. Add enough milk to get a spreadable consistency and stir until smooth. Stir in the salt.

  9. Spread the frosting over the rolls and serve.