Fig and Brie Cinnamon Rolls with Brown Sugar Glaze

If you love cinnamon rolls, these Fig & Brie Cinnamon Rolls are a must-try. This elevated twist on the classic combines a layer of fig butter with a cinnamon- spiced butter swirl and chunks of melty brie, finished with a honey cream cheese glaze. The result is sweet, savory, and irresistibly gooey.

This version feels summery and special—perfect if you have fresh figs to use up. The rolls deliver warm cinnamon, bright fig flavor, and soft pockets of cheese that make every bite interesting and indulgent.

Recipe highlights

• Gooey texture. The cinnamon butter and melted brie create a soft, gooey center that defines a great cinnamon roll.
• Make-ahead friendly. The rolls can be shaped the night before and refrigerated, then baked the next morning for fresh rolls with minimal morning effort.
• Bold flavor pairing. Fig butter, cinnamon, brie, and honey combine into a distinctive sweet-and-savory profile.
• Lower sugar option. If you make your own fig butter with less sweetener, these rolls are much less sugary than typical sweet rolls while retaining great flavor.

Making the cinnamon roll dough

The dough is straightforward. Start by dissolving yeast and sugar in warm milk in the bowl of a stand mixer and let it sit until foamy, about 5–10 minutes. Whisk in the egg and melted butter.

Add the flour, salt, and sourdough discard if you’re using it, then knead until smooth and elastic. A stand mixer with a dough hook is easiest, but the dough can be kneaded by hand. Aim for dough that feels slightly sticky but doesn’t cling to your fingers.

When the dough is smooth, place it in a greased bowl, turn to coat, and let it rise until roughly doubled, about 1–1½ hours. Rising time will vary with room temperature and other factors.

Making the fig & brie filling

Fig butter: For best flavor, make homemade fig butter and chill it completely before assembling the rolls. It takes about 45 minutes to cook down. You can prepare it a day or more in advance. If you prefer, a high-quality store-bought fig butter or fig jam will work—expect a sweeter final roll.

Cinnamon butter: Cream soft butter with brown sugar, cinnamon, and nutmeg until smooth.

Brie: Slice the brie thinly so it distributes evenly through the rolls and melts beautifully while baking.

Shaping the rolls

After the dough has doubled, turn it out onto a lightly floured surface and roll into a rectangle about 16 by 12 inches and 1/2 inch thick.

Spread the cinnamon butter evenly over the dough, leaving a one-inch border around the edges. Spread the fig butter over the cinnamon layer, then scatter thin slices of brie over the fig butter.

Starting with a long side, roll the dough up tightly into a log and seal the seam by pinching the edge. Place the log seam-side down and slice into nine even pieces with a very sharp serrated knife or unflavored dental floss—try not to squash the log while cutting.

Arrange the rolls in a buttered 8×8-inch pan. Cover with plastic wrap and refrigerate overnight (or up to 24 hours) for an easy morning bake. If baking the same day, let the rolls rise at room temperature until doubled, about an hour, then proceed to bake.

Baking fig & brie cinnamon rolls

If the rolls were refrigerated, remove them in the morning and let them come to room temperature and puff up—this can take 1–2 hours. Preheat the oven to 350°F and bake until the tops are golden and the brie is bubbly, about 30–40 minutes. For assurance that they’re baked through, the internal temperature should register around 195–200°F.

Let the rolls cool at least 20 minutes before adding the frosting. You can frost while they’re still slightly warm or wait until they’re fully cool, depending on your preference.

Variations & substitutions

Sourdough discard: Optional—adds a subtle tang if you have it, but the dough is excellent without it.

Salted vs. unsalted butter: If using unsalted butter in the filling, add about 1/2 teaspoon salt to taste to balance sweetness.

Spices: Cinnamon and nutmeg work beautifully; feel free to experiment with cardamom or allspice for a different aromatic profile.

Frosting: The honey cream cheese icing complements the rolls, but a simpler drizzle of softened butter or an extra slice of brie on top when serving also tastes wonderful.

Pan options: An 8- or 9-inch round pan can be used if you prefer a circular arrangement; a square pan tends to hold nine rolls more evenly.

Serving, storage, and reheating

Serve these rolls warm for the best texture and flavor. They’re also enjoyable at room temperature.

Leftovers keep well, wrapped and refrigerated, for up to three days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or until heated through. A slice of brie added on top while reheating makes them especially decadent.

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