Fig Jam Buns

By
Southern Cast Iron
-
0
2620

We used a bread mix for convenience and to save time. If you have a favorite scratch-made sweet roll dough you love, feel free to sub it in! You can also use store-bought fig jam to make these rolls even quicker.

Save Recipe Print
Fig Jam Buns
Serves: 8
 
Ingredients
  • 1 (16-ounce) box hot roll mix *
  • 1 cup Fig Jam
  • 2 tablespoons firmly packed light brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 2 tablespoons bourbon
  • 2 tablespoons milk
Instructions
  1. Prepare hot roll mix according to package directions through step 4.
  2. Spray a cast-iron baking pan with cooking spray.
  3. Roll dough into an 18×12-inch rectangle. In a small bowl, stir together Fig Jam, brown sugar, and vanilla. Spread mixture onto dough, leaving a 1-inch border on one long side. Starting at long side with no border, roll up dough into a log; pinch seam to seal. Cut log into 8 (2¼-inch-thick) slices. Place slices, cut side down, on prepared pan. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75º) for 30 minutes.
  4. Preheat oven to 375º.
  5. Bake until puffed and golden brown on top, 15 to 18 minutes. Let cool for 15 minutes.
  6. In a small bowl, whisk together confectioners’ sugar, bourbon, and milk until smooth; drizzle over buns. Serve warm.
Notes
*We used Pillsbury Hot Roll Mix.

 
Save Recipe Print
Fig Jam
 
Makes about 3 cups
Ingredients
  • 2 pounds figs, washed, stemmed, and chopped
  • 2 cups sugar
  • 2 cinnamon sticks
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
Instructions
  1. In a large bowl, combine figs and sugar; toss to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. In an enamel-coated cast-iron Dutch oven, bring fig mixture and cinnamon to a simmer over medium heat. Cook, stirring occasionally, until mixture is thickened and coats the back of a spoon, 30 to 45 minutes. Skim surface of mixture frequently to discard any foam that collects. Stir in lemon juice and zest. Cook for 1 minute; remove from heat.
  3. Transfer jam to a glass jar. Seal and let cool to room temperature. Refrigerate for up to 1 month.

 

 

RELATED ARTICLESMORE FROM AUTHOR