What better way to celebrate Fig season than to make these Figgy Brioche Buns with Rosemary Icing? These rolls are buttery and flaky and full of figs in every bite! The rosemary buttercream really adds a beautiful touch to these rolls.
Since May, I have been looking for figs and finally found some at Trader Joes! When thinking of this recipe, I was going to use Fig preserves, but when I saw these, I was so excited to be able to make my own filling from scratch!
figgy brioche buns with rosemary icing
Who doesn't love a quality brioche bun? It's buttery and light and so darn good! It's not the easiest dough to make, but the end result is SO worth it. Like most breads, it starts by mixing yeast, milk, and sugar and letting the yeast develop. Then we add flour, more sugar, an egg, and very slowly - butter. 7 tablespoons to be exact. The butter needs to be added over the course of about 15-20 minutes, one tablespoon at a time, all whilst kneading the dough in a stand mixer.
When the dough is elastic and smooth, add to a well oiled bowl and allow it to rise for about 2-2.5 hours. During this time, let's start on the figgy filling. Slice up about 1 pound of figs, add to a sauce pan with the juice of one lime, and sugar and let it cook down.
After the brioche dough has nearly doubled in size, roll the dough into a 12 x 18 rectangle and spread the figgy mixture onto the dough and roll into a log.
PRO TIP: Freeze the dough for 20 minutes prior to cutting rolls. It makes the dough easier to cut.
After that's done, cut the rolls, let them rise again, bake them up, make the rosemary icing, and eat these up! Full disclosure, add as much of the rosemary icing as you'd like! Let's make these yummy figgy brioche buns!
More Cinnamon Roll Recipes
- Cinnamons Rolls with Cream Cheese Icing
- Maple Bacon Cinnamon Rolls
- Apple Cider Cinnamon Rolls
- Cranberry Cinnamon Rolls
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Figgy Brioche Buns with Rosemary Icing
Ingredients
- ¾ cup whole milk, warm
- 2 ¼ tsp active dry yeast
- ¼ cup + 2 tbsp granulated sugar
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 egg
- 2 sticks Butter, salted
- 1 lb Black Figs
- ½ cup sugar
- 1 lime, juiced
- 2 sprigs Fresh Rosemary
- 2 tsp Vanilla Extract
- 2 cups powdered sugar
- 2 tbsps whole milk
Directions
- Add warm milk, 2 tbsps sugar, and yeast to a large bowl or stand mixer. Whisk together and let yeast bloom for 5-10 minutes. Add flour, egg, salt, ¼ cup sugar, 1 egg, 1 tsp vanilla extract, and mix with dough hook until dough comes together. Begin on low speed and gradually increase to medium as dough begins to come together, about 3-4 minutes.
- Begin adding butter, 1 tablespoon at a time. Ensure that the butter is fully incorporated prior to adding an additional tablespoon, about 2-3 minutes in between adding each tablespoon. After all of the butter is added, mix on medium low for an additional 8-10 minutes, until dough is smooth and elastic. Add dough to a well oiled bowl, cover with plastic wrap and allow dough to rise in the oven with the light on. Allow dough to rise for 2-2.5 hours.
- Add sliced figs to a saucepan and combine with lime juice and sugar. Stir and allow to cook down until mixture begins to thicken. Set aside and allow to cool.
- Roll dough out onto a well floured surface into a 12 x 18 shape. Smear figgy mixture thinly across.
- Begin tightly rolling dough, lengthwise, into a log. Freeze log for 20 minutes.
- Preheat oven to 350 degrees.
- Remove from Freezer and cut the log into 1.5-2 inch rolls and add to an oven safe circular baking pan or cast iron skillet. Cover with a towel and let the rolls rise for about 30 minutes.
- Bake rolls for 30-35 minutes.
- In a saucepan, melt butter 1 stick of butter on low heat and chopped fresh rosemary. Simmer for 15 minutes. Strain out rosemary and add butter to a bowl. Add sugar, milk, 1 teaspoon of vanilla extract and whisk together. *If you like a thinner icing, add more milk.
- Eat!
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