Print

Fig & Walnut Orange Cinnamon Rolls

No yeast, no rise, orange cinnamon rolls filled with fig jam and walnuts, and topped with an orange glaze!
Course Breakfast
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 rolls
Author Sarah @ The Gold Lining Girl

Ingredients

For Fig Filling:

  • 6 oz. dried figs cut in half lengthwise
  • 1/2 c. orange juice or enough to cover the figs in the pot
  • 3-4 orange slices optional
  • 1/4 tsp. cinnamon

For Cinnamon Rolls:

  • 11/2 c. flour
  • 1/2 c. brown sugar divided
  • 2 tsp. baking powder
  • 1/3 c. shortening or Crisco
  • 1 egg lightly beaten
  • 1/4 c. milk
  • 1 tsp. orange zest
  • 1/2 tsp. cinnamon
  • 1/2 c. chopped walnuts

For Orange Glaze:

  • 3 tbsp. orange juice
  • 1/2 tsp. orange zest
  • 2 c. powdered sugar

Instructions

For filling:

  1. Combine the figs, orange juice, orange slices, and cinnamon in a small lidded pot.
  2. Simmer over medium heat for about 10 minutes, or until the figs are soft when pricked with a fork.
  3. Discard the orange slices, and drain any remaining juice from the pot.
  4. Puree the figs until smooth. They will form a thick, but spreadable paste.

For rolls:

  1. In a large bowl, combine flour, 1/4 c. brown sugar, and baking powder.
  2. Cut in shortening til crumbly.
  3. Combine egg, milk, and orange zest.
  4. Stir into crumb mixture until just blended.
  5. Turn onto a lightly floured surface, and knead 3-4 times. Do not over-knead.
  6. With your fingers, carefully spread it into about a 14x12 inch rectangle.
  7. Spread the fig mixture evenly over the dough, leaving about 1-inch on the sides.
  8. In a small bowl, combine the remaining 1/4 c. brown sugar with the cinnamon.
  9. Sprinkle the fig layer evenly with the brown sugar mixture and the walnuts.
  10. Roll up, jelly-roll style, starting with the shorter side, and cut into 10 pieces, each about 3/4-inch wide.
  11. Place in a lightly greased round cake pan, clustering them toward the middle (they'll expand to the edges).
  12. Bake at 400 degrees for 18-22 minutes, or until golden brown at the edges.
  13. Remove from oven and allow to cool on a wire rack for about 5-7 minutes. Serve warm, with glaze.

For glaze:

  1. In a small bowl, combine orange juice, orange zest, and powdered sugar.
  2. Whisk til smooth and drizzle over the hot cinnamon rolls!