Dried figs, toasted walnuts, honey and cinnamon combine to produce a gorgeous filling for a fun take on the traditional cinnamon roll in these Fig Walnut Morning Rolls.
These Fig Walnut Morning Rolls make for the perfect weekend bake to serve your family. Drizzle with local honey when serving for an extra special touch of goodness.
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Cinnamon Rolls filled with Figs, Walnuts and Honey
This filling is glorious and such a wonderful alternative to traditional cinnamon rolls. Believe you me, there is nothing wrong with traditional cinnamon rolls! All I'm saying is, if you want to change it up, this is a fantastic recipe to try.
To make this filling, start by toasting walnuts in a 350ºF (177ºC) oven for 8-10 minutes. All you do is spread raw walnuts on a baking sheet and pop in the oven. That's all!
Just watch to make sure they don't burn. Every oven bakes differently, so start checking the walnuts around the 7-8 minute mark to be sure they're not getting too well done.
Allow the toasted walnuts to cool then crush them up in a ziplock bag with a wooden mallet or rolling pin. You likely won't use all the walnuts for the filling. This is a good thing because toasted walnuts are such a delightful topping for yogurt or ice cream!
How to Make Fig Walnut Morning Rolls
It's time to make this soft, delicious sweet dough. I won't go over the full recipe here since it's written out in detail in the recipe card below. However, I do want to make a few important points about preparing this dough that are important for success.
- Be sure your yeast is fresh, otherwise the dough will not rise, creating very dense fig walnut morning rolls. If you're unsure, I'd recommend buying new yeast from the grocery store just to be on the safe side
- When adding the yeast to the warmed milk/butter mixture, use a candy thermometer to measure the temperature of the milk. Anything over 110ºF (43ºC) will kill the yeast. Sometimes this takes patience to allow the milk to cool down enough. Sometimes it means sticking the milk mixture in the fridge for a few minutes to speed along the cooling down process!
- If you do not have a scale with which to weigh the flour, measure your flour using the spoon and level technique. Spoon the flour from its container/bag into your measuring cup, do not pack it down (ever), and level off the top using a knife or the back of the spoon. Measuring the flour correctly will produce fluffy fig walnut morning rolls rather than overly dense, dry ones
- While not required, chilling the dough overnight not only increases the flavor of the dough, but chilled dough is also much easier to work with when rolling out and filling
- Be sure the butter is very soft, but not melted, when spreading it onto the dough. Trying to spread cold butter onto dough will definitely result in holes and tears to the dough and frustration to the baker. To get it soft, leave it on the counter overnight and place it next to (not on top of) a warm stove. It should be spreadable but not melted
- Unfortunately, fresh figs, while gorgeous and so delicious when in season, will not work in this recipe. Fresh figs contain too much water/moisture which will result in soupy filling vs a thick and sticky filling made up of dried figs, toasted walnuts and honey
- To cut the fig walnut morning rolls, I recommend using a very sharp knife. This will allow you to easily slice through the dough without crushing it or causing it to become misshapen. Alternatively, you can use unflavored dental floss like I recommend in my cinnamon rolls recipe (there's even a video showing how to do this on that page!)
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more breakfast recipes? Give these a try:
- One Hour Cinnamon Rolls
- Cinnamon Sugar Donut Muffins
- Bakery-Style Double Chocolate Chip Muffins
- Bakery-Style Chocolate Chip Muffins
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST
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