Sticky Fig Buns with GOOD GOOD Chili Fig Jam
As the weather starts to cool and the leaves begin to change, there's nothing more comforting than a warm, sticky treat fresh out of the oven. These Sticky Fig Buns are perfect for cozy fall mornings, weekend brunches, or holiday gatherings with family and friends. Made with GOOD GOOD Chili Fig Jam, these buns offer a balance of sweet and spicy flavors, combined with the crunch of chopped pecans and a rich, caramelized sticky topping. Whether you're looking to impress guests or simply want to treat yourself, these buns are a delicious way to celebrate the flavors of fall.
Ingredients
For the Dough:
- 1 ½ cups plant-based or whole milk, warm
- ⅓ cup granulated sugar, divided
- 3 tsp dry active yeast
- ½ cup melted butter
- 1 tbsp vanilla extract
- 4-4 ½ cups all-purpose flour
- 1 tsp salt
For the Filling:
- 1 jar (7.4 oz) GOOD GOOD Chili Fig Jam
- ½ cup chopped pecans
For the Sticky Topping:
- ¾ cup brown sugar, firmly packed
- ½ cup butter
- ¼ cup maple syrup
- 3 tbsp plant-based or whole milk
- 1 tbsp vanilla extract
Instructions
For the Dough:
- In a bowl, mix the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 10 minutes until the yeast creates foam.
- In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of flour, the remaining granulated sugar, and salt. Gradually add the yeast mixture while mixing on a medium-low setting for 5-8 minutes. Then add melted butter and vanilla extract, mixing for another 5 minutes. Gradually incorporate the remaining ½ cup of flour. The dough should be smooth, elastic, and slightly tacky.
- Lightly grease the bowl used for mixing the dough. Place the dough back into the bowl, turning once to coat the top lightly with oil. Cover with a clean towel and let rise in a warm place for about 1-2 hours, or until it has roughly doubled in size.
For the Sticky Topping:
- Line a 13 x 9-inch baking dish (or circular dish) with parchment paper or lightly grease it.
- In a small saucepan over low heat, combine the brown sugar, butter, maple syrup, and milk. Bring to a simmer for a minute until the mixture is glossy and well combined. Remove from heat and whisk in the vanilla extract. Pour the mixture into the prepared pan. Set aside to cool while you prepare the rolls.
Assembling the Sticky Fig Buns:
- Preheat the oven to 350°F (175°C).
- Lightly flour your work surface and rolling pin. Roll out the dough into a rectangle approximately 20 x 14 inches.
- Spread the GOOD GOOD Chili Fig Jam evenly over the dough. Sprinkle the chopped pecans on top. Starting from the long edge closest to you, roll the dough evenly away from you, forming a log. Place the seam side down. Using a sharp knife or dental floss, cut the roll into 12 even pieces. Arrange the pieces cut side down in the prepared pan. Cover lightly with a kitchen towel and let rise in a warm place for about 30 minutes.
- Uncover the rolls and bake in the preheated oven for 25-35 minutes, or until golden brown on top. A toothpick inserted into the middle (angled between the folds of a roll) should come out clean.
- Carefully invert the hot buns onto a heat-safe serving tray or baking sheet, as the glaze will be hot. Let the buns cool for about 10 minutes before serving warm. Enjoy!
