I mentioned a few posts ago that I love making breakfast foods. I mean, really love. I also mentioned that I’m not a big fan of eating it but sticky buns are the exception. I adore them. I could eat a sticky bun for every meal and never get sick of them. You know what else I love? Figs. So can you guess how excited I was when I saw that Cooking Light had a recipe for Fig and Walnut Sticky Buns?
This was such a simple recipe. Honestly. The last sticky bun recipe I used involved brioche dough which was a giant pain in the butt to both me and my stand mixer but this dough I actually made in the bread machine. Gasp!
Since this was a Cooking Light recipe, they were nearly as amazing as others I’ve made but they did the job. They weren’t as saucy (?) as other recipes but I guess next time I could just double the sauce and cancel out the whole light thing. And the figs? Perfection.
- 2 tablespoons granulated sugar
- 1 package dry yeast about 2 1/4 teaspoons
- 2/3 cup warm water 100Â° to 110Â°
- 5 tablespoons butter melted and divided
- 7.9 ounces all-purpose flour about 1 3/4 cups, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Cooking spray
- 3/4 cup packed brown sugar divided
- 2 tablespoons dark corn syrup
- 2 tablespoons 1% low-fat milk
- 1/2 cup finely chopped dried Black Mission figs
- 1/4 cup finely chopped walnuts
- 1 1/2 teaspoons ground cinnamon
Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in size.
Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9â€“inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
Preheat oven to 375Â°.
Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10â€“inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85Â°), free from drafts, 15 minutes or until doubled in size.
Bake at 375Â° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.