If you love cinnamon rolls, these Fig & Brie Cinnamon Rolls are a must-try. This elevated twist on a classic combines a layer of fig butter, a spiced cinnamon butter swirl, and pockets of melty brie, finished with a honey cream cheese glaze. The result is soft, gooey, and richly flavored—perfect for brunch or a special breakfast.
This version is especially nice in late summer when figs are in season, or anytime you want an unexpected sweet-and-savory treat. The combination of sweet fig, warm spices, and creamy brie creates a harmonious balance that feels indulgent without being cloying.
Recipe highlights
- Gooey texture. The cinnamon butter and melted brie create the classic gooey, satisfying interior that makes cinnamon rolls irresistible.
- Make-ahead option. These rolls can be assembled and refrigerated overnight, then baked fresh the next morning.
- Bright flavor pairing. Fig butter, cinnamon, brie, and honey combine for a memorable, slightly savory-sweet profile.
- Lower sugar option. If you make the fig butter yourself with minimal added sweetener, these rolls have considerably less sugar than many commercial sweet rolls.
Making the cinnamon roll dough
The dough is straightforward and simplified for home bakers. Start by activating yeast in warm milk with sugar until frothy—about 5–10 minutes. Whisk in an egg and melted butter, then add flour, salt, and optional sourdough discard for added flavor.
Knead the dough until smooth and elastic. A stand mixer with a dough hook speeds this step, but you can knead by hand. Aim for a dough that is slightly tacky but not so sticky that it clings to your fingers.
Dough tip
If your dough is too sticky, add flour a tablespoon at a time and allow the mixer or your hands to incorporate it before adding more. Small additions are usually sufficient to reach the right texture.
Once smooth, place the dough in a greased bowl and turn to coat the surface with oil. Let it rise until roughly doubled, typically 1 to 1½ hours depending on room temperature.
Making the fig & brie filling
Fig butter: I recommend making homemade fig butter for the best balance and lower sugar content, but store-bought fig butter or fig jam will also work. If making fig butter, prepare it ahead of time and chill completely before using.
Cinnamon butter: Cream softened butter with brown sugar, cinnamon, and a pinch of nutmeg until well combined.
Brie: Slice brie thinly so it distributes evenly throughout the rolls and melts into small pockets in the swirl.
Shaping the rolls
After the dough has risen, roll it out on a lightly floured surface to a rectangle about 16 by 12 inches and roughly 1/2 inch thick. Spread the cinnamon butter over the dough, leaving a one-inch border. Spread fig butter evenly over the cinnamon butter, then distribute the sliced brie across the surface.
Roll the dough tightly from one long edge to form a log. Pinch the seam to seal, then place the log seam-side down and slice into nine even rolls using a very sharp serrated knife or unflavored dental floss. Try not to compress the rolls when cutting so they retain their spiral shape.
Arrange the rolls in a buttered 8×8-inch pan. Cover and refrigerate overnight (or up to 24 hours) for a make-ahead option. If baking the same day, allow the rolls to rise at room temperature until puffy and nearly doubled, about an hour, then proceed to bake.
Baking fig & brie cinnamon rolls
When ready to bake, preheat the oven to 350°F (175°C). If rolls were refrigerated, let them sit at room temperature until doubled and puffy—this can take 1–2 hours. Bake until golden brown and the brie is bubbling, about 30–40 minutes. For confidence that they are baked through, an internal temperature of 195–200°F indicates doneness.
Let the rolls cool for at least 20 minutes before frosting. You can frost while they are still slightly warm or wait until they are fully cooled, depending on the texture you prefer.
Variations & substitutions
- Sourdough discard: Optional. Adds subtle tang—omit if you don’t have any.
- Butter: Salted butter in the filling helps balance sweetness. If using unsalted, add about ½ teaspoon salt to the filling.
- Spices: Cinnamon and nutmeg are classic; feel free to add cardamom or allspice for a different aroma.
- Frosting: The honey cream cheese icing is delicious, but you can substitute a simple glaze, plain cream cheese frosting, or just a pat of butter and an extra slice of brie.
- Pan: An 8- or 9-inch round pan works too; a square pan makes it easier to fit nine rolls evenly.
Simplify this recipe
If you want to save time, use store-bought fig butter or fig jam. Be aware this will increase the overall sweetness of the finished rolls.
Serving, storage, and reheating
Serve these fig & brie rolls warm for the best texture and flavor, though they are pleasant at room temperature as well. Store leftovers wrapped in the refrigerator for up to three days because of the brie and cream cheese frosting.
To reheat, cover with foil and warm in a 350°F oven for about 15 minutes. Optionally place a thin slice of brie on top before reheating for an extra melty finish.
Similar recipes you’ll love
- Raspberry Brie Focaccia
- Braided Cinnamon Bread
- Cardamom Blood Orange Rolls
- Nettle Pesto Swirl Bread
If you try this Fig & Brie Cinnamon Roll recipe, please leave a rating and a comment. Feedback is greatly appreciated and helps improve the recipe for others.
Fig & Brie Cinnamon Rolls
Equipment
- 8-inch square baking pan
- Stand mixer with dough hook (optional)
Ingredients
Cinnamon Roll Dough
- 1 package active dry yeast
- 3 tablespoons sugar
- 3/4 cup whole milk, warm (100–110°F)
- 1 egg
- 2 ounces unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sourdough discard (optional)
Fig & Brie Filling
- 4 tablespoons salted butter, soft
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup fig butter, store-bought or homemade
- 4 ounces brie cheese, sliced thin
Honey Cream Cheese Icing
- 4 ounces cream cheese, very soft
- 2 ounces unsalted butter, very soft
- 1/4 cup honey
- 1 1/2 teaspoons vanilla
Instructions
For the cinnamon roll dough
- Combine yeast, sugar, and warm milk in the bowl of a stand mixer and let sit until frothy, 5–10 minutes. If it does not froth, the yeast may be inactive—use fresh yeast.
- Whisk the egg and melted butter into the yeast mixture.
- Add flour, salt, and sourdough discard if using. Knead with a dough hook for 8–10 minutes, or until the dough is smooth and elastic. Add flour one tablespoon at a time if needed—the dough should be slightly tacky but not clingy.
- Place dough in a greased bowl, turn to coat, and let rise until roughly doubled, about 1–1½ hours depending on temperature.
For the filling
- Beat softened butter with brown sugar, cinnamon, and nutmeg until combined.
- Prepare fig butter (chilled if homemade) and slice brie thinly, cutting long strips into smaller pieces.
To fill and shape the cinnamon rolls
- Butter an 8×8-inch pan.
- Roll the risen dough into a 16×12-inch rectangle about 1/2 inch thick.
- Spread the cinnamon butter evenly over the dough, leaving a one-inch border. Spread the fig butter over the cinnamon butter and distribute brie slices across the surface.
- Roll the dough tightly into a log and pinch the seam to seal. Place seam-side down and slice into nine even rolls.
- Place rolls in the prepared pan, cover, and refrigerate overnight or up to 24 hours for a make-ahead option. If baking the same day, let them rise at room temperature until puffy and nearly doubled, about an hour.
Baking the rolls
- Preheat oven to 350°F. If chilled, allow refrigerated rolls to sit at room temperature until about doubled, 1–2 hours.
- Bake until golden brown and cooked through, about 30–40 minutes. Internal temperature should reach about 195–200°F for fully baked rolls.
- Cool at least 20 minutes before frosting.
For the honey cream cheese frosting
- Beat cream cheese until smooth, then add butter and beat until combined.
- Add honey and vanilla and beat until smooth. Thin with a little milk if you prefer a glaze consistency.
- Spoon frosting over cooled or slightly warm rolls and serve warm for best texture and flavor.
Notes
If making your own fig butter, prepare it ahead and chill completely. When reheating leftovers, add a slice of brie on top before warming for an extra melty finish. Store wrapped in the refrigerator for up to three days because of the dairy components.
Did you try this recipe?
Please leave a comment and rating to share how yours turned out.