Preparation

1. To Make the dough; In a stand maker, mix together the flour and granulated sugar. Make a well in the center and pour the yeast and milk into it. Begin to mix, gradually adding more dry ingredients into the well until combined. Cover the bowl with a towel and let rest for 10 minutes.
2. After 10 minutes, add the butter, milk and eggs. Use the dough hook attachment knead the dough at a low speed for 10-15 minutes. This should result in a smooth dough and the sides of the bowl to be clean.
3. Lightly grease a large bowl and cover with plastic wrap. Let the dough rest to rise for 1 hour in a warm/room temperature area.
4. To Assemble and Bake; Preheat the oven to 350 F and place a rack at the center of the oven. After the dough has risen, roll it out into a rectangle, approximately 9in x 14in.
5. Cover the dough with the Dried Fig Spread, leaving 1/2in border around all of the edges. Sprinkle the pecans over top.
6. Starting with the long edge, roll the dough up tightly, but make sure not to squeeze the filling out. Pinch the seam of the dough closed and then place it seam side down.
7. Slice off one end to create a clean edge. From there, use a ruler to mark 1in slices on the top of the roll. Cut the roll into 12 slices and place the rolls into a 9in x 9in pan. Cover the pan with plastic wrap and let rest for 30 minutes.
8. Once they have risen, bake in the oven for 20 minutes. At the midway mark, rotate the pan 180 degrees to bake evenly.
9. To Make the Glaze; Whisk the powdered sugar and orange juice together. If the glaze is too thin, add more powdered sugar. If the glaze is too thick, add more orange juice.
10. Remove the golden brown buns from the oven and place on a wire rack to cool for 5 minutes before drizzling with the glaze. Once the glaze has been added, wait another 5 minutes for the buns to continue to cool.
11. Serve and enjoy this sweet delight! Also try using our Orange Fig Spread instead to make it extra citrusy.