Mission Fig & Walnut Sweet Buns

IT’S FINALLY DECEMBER!!!! I’m over the mistletoe y’all! Tis the season to be jolly falalalala lalalala! It’s my favorite time of the year, and man did this year fly by. The phrase “it goes by in a blink of an eye” makes more and more sense as I get older. Thinking about doing a reflection post before the new year, what are your thoughts on that? But before we get there, let’s talk that Christmas talk. I’m already fiening to put up decorations, but need to hold off sadly. In case you didn’t know, my parents are building an additional unit attached to the main house, but it is its own separate little studio. It’s just about done and only needs a couple more finishing touches before furnishing. I’ll be moving in, making it my place to work from. Super exciting, but also a ton of work in the next couple weeks. Which in turn means no festive decor for another week, at least… so very sad. AND what’s even more depressing is NO BAKING! I literally have not baked for almost a month, and guys… it’s slowly killing me. Well, that only means I have more time to be thinking up of crazy ideas & recipes muhuhaha. Have fun with this one! It’s a bit long, but you can totally make the fig jam WAAAAY ahead of time. You all know I couldn’t get my greedy little hands on any figs this year, so dried was the way to go. I collabed with Valley Fig Growers who produces figs for big brands like Sun Maid & Orchard Choice. Totally love the different dried figs they have from mission to calimyrna and organic figs. Anyways, if you are looking to have a taste of figs this season as well, go get yourself some & make this! I whipped up the jam in no time, & these rolls were made another day when I was having cravings. Ohhh & I actually love this with pecans, but didn’t have any on hand, so be my guest & switch it up too!

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for the jam

  • 8oz. dried mission figs
  • 1 cup granulated sugar
  • 1 cup water
  • 1 lemon (juiced)
  • 1/2 tsp. vanilla extract

for the walnuts

  • 8oz. raw walnuts

for the buns 

  • 1 1/2 cups mission fig jam
  • 8oz. roasted walnuts, roughly chopped
  • 1 cup warm milk
  • 2 1/2 teaspoons active dry yeast
  • 2 large eggs (room temp)
  • 1/2 cup unsalted butter (browned (to make 1/3 cup))
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 4 1/2 cups all-purpose flour
  • 1/2 cup heavy cream

for the cream cheese maple glaze 

  • 3oz. cream cheese
  • 1/4 cup maple syrup



for the jam

  • In a saucepan, add the figs, sugar, water, & lemon juice and stir to combine.
  • Bring the mixture to a boil & then turn down the heat & let it simmer for 10 mins, stirring occasionally so the sugar does not burn.
  • Once the figs are soft & the syrup is a deep amber color, turn off the heat & stir in the vanilla extract.
  • Let it cool for at least 10 mins before transferring to a food processor to purée.
  • Once puréed, transfer the jam to a mason jar & let it cool before covering and placing in the fridge.

*Can be kept up to two week in the fridge & 6 months in the freezer.

for the walnuts 

  • Preheat oven to 350°F
  • Place walnuts on a baking sheet lined with parchment paper.
  • Bake for ~10 mins, tossing occasionally to make sure they don’t burn.
  • Take out the walnuts and let them cool before roughly chopping. Set aside.

for the buns

  • Brown butter in a saucepan on low heat till the color changes to a dark amber color, making sure not to burn the butter.
  • Pour the browned butter into a heat proof bowl & chill in the fridge for 15 mins.
  • Warm the milk in the microwave for 1 min & pour into a bowl attached to a stand mixer.
  • Whisk in the yeast & let it sit for 5 mins till frothy.
  • Add in the eggs, cooled butter, sugar, and salt.
  • Add in the flour and mix with the paddle attachment until just combined.
  • Switch to the dough hook & mix for about 3-5 mins on medium speed till smooth.
  • Turn the dough onto a lightly floured surface & knead into a ball. If it’s a bit sticky, that’s okay.
  • Grease a large bowl with butter & place the dough inside. Cover with a damp towel & let it rise for 45 mins at room temp.
  • Preheat your oven to the lowest temperature possible and start rolling out the dough onto a well floured surface. Dust the top of the dough with flour and make a 12in by 15in rectangle.
  • Spread the jam on top in a even layer and sprinkle on the roasted walnuts.
  • Beginning at the ends, roll the dough tightly into a log.
  • Cut out 12 rolls & place them in a greased 9×13 pan.
  • Once the oven has preheated, turn it off and place the rolls inside to proof again. Let them sit in there for 30 mins or until they’ve doubled in size.
  • Take the rolls out of the oven and preheat it to 350°F.
  • Microwave the 1/2 cup of heavy cream for 30 secs and pour it all over the uncooked rolls.
  • Bake for ~20 mins or until the rolls are golden brown on top and the centers are cooked through.

for the maple glaze 

  • Cut the cream cheese into small cubes & place in a heat proof bowl. Set aside.
  • In a small sauce pan, heat up the maple syrup till just boiling & pour over the cream cheese.
  • Whisk until there are no lumps and the mixture is smooth.
  • Pour or drizzle the glaze over the buns & serve warm.



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