Sweet cinnamon rolls with a luscious fig puree, spiced walnut and bread crumb filling and a generous dusting of powdered sugar.

Cinnamon Fig Swirl

3 cups California dried figs, stems removed, chopped
1 pound loaf frozen bread dough, thawed
1/2 cup melted butter or margarine - divided use
1 cup walnuts, chopped
1 cup plain dry bread crumbs
2/3 cup dark brown sugar, firmly packed
1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons fresh lemon juice
1/2 cup heavy cream, whipped
Powdered sugar to taste

1. Cook figs in enough water to cover until tender. Puree in blender or food processor. Set aside.
2. On a large floured board, roll loaf out to a 14 x 14-inch square.
3. Sprinkle dough generously with HALF the butter. Leaving a 1-inch border, cover the dough with the fig puree.
4. Combine walnuts, bread crumbs, brown sugar, cinnamon, clove and lemon juice. Distribute over fig puree. Sprinkle with remaining melted butter. Remembering the 1-inch border, spread the whipped cream over filling.
5. Roll up so filling is completely enclosed in the pastry. Pinch edges together to seal. Brush off any excess flour. Cut into 14 (1-inch) slices. Place them on a generously buttered baking sheet. Allow to rise, 20 to 25 minutes.
6. Bake in a preheated 350°F (175°C) oven for 30 to 40 minutes, or until golden brown. Baste occasionally during baking with an additional 2 tablespoons of melted butter or margarine.
7. Sprinkle generously with powdered sugar.

Makes 14 servings.

Nutritional information per serving, based on 14 servings: Calories 392; Fat 16 grams; Protein 7 grams; Carbohydrates 59 grams; Dietary Fiber 6 grams; Calories from fat 19%; Sodium 446 mg; Cholesterol 0 mg.

Recipe and photograph provided courtesy of the California Fig Advisory Board.