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.
Fig Jam Buns
- 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
- Prepare hot roll mix according to package directions through step 4.
- Spray a cast-iron baking pan with cooking spray.
- 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.
- Preheat oven to 375º.
- Bake until puffed and golden brown on top, 15 to 18 minutes. Let cool for 15 minutes.
- In a small bowl, whisk together confectioners’ sugar, bourbon, and milk until smooth; drizzle over buns. Serve warm.
*We used Pillsbury Hot Roll Mix.
Makes about 3 cups
- 2 pounds figs, washed, stemmed, and chopped
- 2 cups sugar
- 2 cinnamon sticks
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- In a large bowl, combine figs and sugar; toss to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- 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.
- Transfer jam to a glass jar. Seal and let cool to room temperature. Refrigerate for up to 1 month.