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brioche fig rolls
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Figgy Brioche Buns with Rosemary Icing

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.
Prep Time2 hours
Cook Time35 minutes
Total Time2 hours 35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 servings
Calories: 337kcal
Author: Britney

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

Instructions

  • 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!

Nutrition

Calories: 337kcal | Carbohydrates: 78g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 284mg | Potassium: 182mg | Fiber: 3g | Sugar: 47g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg