It's September. It's fig season. Life is good.
[As long as I don't think about that midterm exam I have next week.]
Now, what the heck is a figgamon roll? [By the way, it took me a long time to figure out how to spell that. Figgiman? Figammin?] It's pretty much a cinnamon roll, minus the cinnamon, plus the figs, some cream cheese, and a boatload of icing that melts into the rolls and into your mouth.
For those who are new at making cinnamon rolls, I am telling you right now that it requires a good amount of work and a good amount of workspace. If you possess neither of these things, then it might be best to hold off on these or at least invite yourself to someone's apartment who does have room. I'm sure they won't mind as long as they get a taste of the final product. You can also make the dough ahead of time and refrigerate it overnight. Just pop them in the oven first thing in the morning, and by the time you are all ready, they will be, too!
Like I said before, it is fig season right now, so take full advantage and feel free to stuff as many figs as you like into these rolls. The almonds, maple syrup, and cream cheese compliment them well, and they are a welcome surprise to anyone nomming on them. If you have any extras [I don't know how/why you would], give them away as soon as possible while they are still warm. There is nothing better than warm rolls slathered with icing - I think the boys of Delta Chi will attest to this fact.
For the Dough:
1 – 1/4oz package active dry yeast
1/2 teaspoon, plus 1/4 cup sugar
1/2 cup milk at room temperature
2 Tablespoons light brown sugar
1/2 teaspoon vanilla extract
1 egg yolk
2 3/4 cups all-purpose flour, sifted, plus more for kneading
3/4 teaspoon salt
1 stick unsalted butter, at room temperature, plus more for the pan
For the Filling:
1/2 cup sugar
1/4 cup dark brown sugar1/2 cup finely chopped almonds
1/2 teaspoon salt
2 Tablespoons maple syrup
4 oz. cream cheese, at room temperature
6 Tablespoons [3/4 stick] unsalted butter, melted
10-15 figs, stemmed and quartered
For the Icing:
2 cups confectioners’ sugar
1/4 cup milk
Making the Dough:
In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.
Add the butter and continue to knead for about 6 minutes. The dough will the wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. Don’t worry, the dough still might be a little sticky. It’s ok. Just set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
While the dough rises, make the filling. Combine the sugar, dark brown sugar, almonds, and salt in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.
When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. I think I added about 3 Tablespoons of flour. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You make find that some cream cheese sneaks through. Be as gently as possible with the dough, but continue to work it until you reach the size you need.
Turn the dough so that the short sides are parallel to you. You’re going to roll from the short sides of the dough.
Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough. Top with quartered figs.
Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
Cut cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a greased, round 9-inch metal baking dish. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.
Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Make the icing: While the rolls are baking, whisk together the sugar and milk in a small bowl until smooth.
Transfer the pan of figgamon rolls to a cooling rack. Brush with remaining butter. Let cool for 5 minutes. Drizzle icing over rolls. Serve immediately.