Fig & Brie Cinnamon Rolls
With homemade spiced fig butter, gobs of melty brie cheese, and a honey cream cheese icing, these decadent treats take cinnamon rolls to the next level.
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With homemade spiced fig butter, gobs of melty brie cheese, and a honey cream cheese icing, these decadent treats take cinnamon rolls to the next level.
1 package active dry yeast
3 tablespoons sugar
3/4 cup whole milk, warm (100-110 °F)
1 egg
2 ounces unsalted butter, melted
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons sourdough discard (optional)
4 tablespoons salted butter, soft
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup fig butter, store bought or homemade
4 ounces brie cheese, sliced thin
4 ounces cream cheese, very soft
2 ounces unsalted butter, very soft
1/4 cup honey
1 1/2 teaspoons vanilla
1. Combine yeast, sugar, and warm milk in the bowl of a stand mixer. Let sit until frothy, 5-10 minutes. (If the mixture doesn't froth and bubble, your yeast is dead! Start over)
2. Whisk egg and melted butter into yeast mixture.
3. Add flour, salt, and sourdough discard, if using. Attach bowl to stand mixer with dough hook and knead for 8-10 minutes, or until mixture is smooth and elastic. You may need to add just a little more flour if dough looks very sticky. Add one tablespoon at a time and allow mixture to knead for a minute before considering adding more. Dough should be somewhat sticky, but not stick to your fingers.
4. Place dough in a greased bowl, tossing to coat. Let dough sit until roughly doubled in size, about 1 - 1 1/2 hours (rising time will depend on room temperature, among other factors, and can vary quite a bit).
1. In the meantime, prepare the filling. Beat soft butter, brown sugar, cinnamon, and nutmeg in a bowl until thoroughly mixed.
2. Have fig butter ready (make sure it's completely chilled if you made it yourself) and slice brie into thin slices, chopping any long strips into slightly smaller pieces.
1. Generously butter an 8x8 inch pan.
2. When dough has doubled, remove it from the bowl and place on a lightly floured work surface.
3. Roll into a rectangle, roughly 16 by 12 inches and 1/2 inch thick.
4. Carefully spread cinnamon butter mixture on top of dough, being careful not to pull the dough. Leave a one-inch border around all sides.
5. Spread fig butter in an even layer on top of cinnamon butter mixture. Distribute brie pieces evenly on top of fig butter.
6. Starting with one long side, roll the dough up into a spiral, making sure it's fairly tight. Seal the edge by pinching the two sides together.
7. Place roll seam side down. Slice into 9 even slices using a very sharp serrated knife, a bench scraper, or unflavored dental floss.
8. Place rolls into prepared pan. Cover with plastic wrap and place in refrigerator overnight, or up to 24 hours.
1. The next morning, remove cinnamon rolls from the refrigerator. Allow to sit at room temperature until roughly doubled and fluffy, about 1-2 hours.
2. Preheat oven to 350°F.
3. Bake rolls until golden brown on top and baked through in the center, about 30-40 minutes. For best results, use a meat thermometer to check their internal temp - it should be between 195 - 200°F.
4. Allow rolls to cool for at least 20 minutes before frosting them.
1. Beat cream cheese until completely smooth. Add butter, beating until smooth.
2. Add honey and vanilla; beat until thoroughly combined. If you'd like your frosting to be more of a glaze, you can thin it with a little bit of milk.
3. Spoon frosting over rolls, spreading until completely covered.
4. For best texture and flavor, serve fig & brie rolls warm.
Note: Want to make your own fig butter for this? Try my recipe for Homemade Fig Butter here!
Hot tip: When re-warming these rolls, add a slice of brie to the top! Divine!
Fig & brie rolls will keep for a few days, wrapped tightly, in the refrigerator. They're best at room temperature, but if they're not consumed on the first day, I recommend refrigerating them because of the brie and cream cheese frosting.
