Gary’s California Fig and Pecan Cinnamon Rolls
Cinnamon rolls aren't just for Christmas. Our president, Gary shares his cinnamon rolls recipe and bakes them with this dried figs and pecans all year long.
- 1 loaf Bridgeford frozen bread dough thawed
- 8 tbsp butter softened, divided
- 1 tsp cinnamon
- 2 tbsp sugar
- 1/3 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs enough to cover most of the dough surface
- 1/2 cup golden brown sugar packed
- 1/3 cup pecans or walnuts, chopped
- Thaw dough until just soft enough to roll out; do not let rise. Lightly flour work surface. Roll dough into 8" x 12" rectangle. Spread 2 tablespoons butter over dough. Sprinkle cinnamon sugar, then chopped figs over dough. Roll up dough tightly (jelly roll fashion). Seal the seam, using a little water. Cut into 12 pieces.
- Cut 4 tablespoons butter into small pieces and spread over bottom and sides of 9-inch pie pan (or other suitable container). Sprinkle golden brown sugar over bottom of buttered pan. Spread nuts over brown sugar. Place rolls onto pan with cut sides down. Let rolls rise to approximately double in size, about 30 to 60 minutes. They will be soft and airy.
- Bake rolls in pre-heated oven at 350°F for 20-25 minutes or until golden brown. Remove rolls from oven, brush tops with remaining 2 tablespoons butter. Carefully invert pan of rolls onto plate and let the melted brown sugar mixture and nuts run over the rolls. Pan and butter mixture will be very hot. Serve warm or hot out of the oven and enjoy.
Option – if the rolls are prepared the night before do not allow to rise. Instead place rolls in the refrigerator covered with a moist paper towel. In the morning remove from the refrigerator and allow to rise (takes about 60 minutes). If necessary, rolls can be placed in a warm oven to rise.