Imagine waking up to the most incredible aroma of warm, gooey cinnamon and sweet figs wafting through your kitchen. These aren't just any ordinary cinnamon rolls - these are GIANT fig-packed masterpieces that will transform your breakfast from mundane to extraordinary! Packed with rich, complex flavors and a texture that's both pillowy soft and delightfully chewy, these cinnamon rolls are about to become your new weekend breakfast obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1 cup milk
- 1/2 cup butter, melted
- 1 cup dried figs, chopped
- 2 tsp cinnamon
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine warm milk (110°F) with active dry yeast and let sit for 5-7 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Add melted butter, sugar, and salt to the yeast mixture. Gradually mix in flour, stirring until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- While dough is rising, prepare the filling by mixing chopped dried figs, cinnamon, and additional sugar in a small bowl.
- After dough has risen, punch it down and roll out on a floured surface into a large rectangular shape, approximately 18x12 inches.
- Spread the fig and cinnamon mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side, creating a tight log, and pinch the seam to seal.
- Cut the log into 8 equal sections and arrange in a large, greased round baking pan, allowing space between each roll for expansion.
- Cover and let the rolls rise again for 30 minutes in a warm place until they've expanded and become puffy.
- Preheat the oven to 375°F (190°C).
- Bake the giant fig cinnamon rolls for 35-40 minutes, or until golden brown on top and cooked through.
- Remove from oven and let cool for 10-15 minutes before serving. Optional: drizzle with cream cheese glaze if desired.
Tips
- Yeast Temperature Matters: Ensure your milk is precisely 110°F - too hot will kill the yeast, too cool won't activate it.
- Kneading Technique: When kneading the dough, use the heel of your hand and push, fold, and turn repeatedly to develop those perfect gluten strands.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven or in a slightly warm (not hot) oven works perfectly.
- Fig Preparation: Chop dried figs finely to ensure even distribution and prevent large chunks in your rolls.
- Baking Precision: Use a light-colored baking pan to prevent over-browning and ensure even baking.
- Cooling is Crucial: Allow rolls to cool slightly before serving to let the flavors meld and prevent burning your mouth. Pro Tip: For an extra decadent touch, drizzle with a cream cheese glaze while still warm for maximum flavor absorption!
Nutrition Facts
Calories: 443kcal
Carbohydrates: 76g
Protein: 8g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 29mg
