Soft, spicy cinnamon buns are given a seasonal twist with a layer of homemade fresh fig compote running through the classic cinnamon and brown sugar filling. Figs are in season in the UK in September, making these buns a great way to make the most of them while they’re at their best.

Created by Ed Cudlipp, the fresh figs are slowly cooked down in our 316 Series Frying Pan with sugar and lemon until thick, before being layered onto the dough with salted butter, cinnamon and dark brown sugar. The buns are then baked together in our 316 Series Low Casserole until golden on top but soft and gooey in the middle, before being finished with a generous layer of cream cheese frosting.

Ed uses 316 Series Saucepans for heating the milk and melting the butter, alongside our Professional Knives for preparing the fresh figs.

Make the dough

1. Gently warm the milk in a 316 Series Saucepan until it reaches approximately 46°C (if you don't have a temperature probe, heat it just until it feels like warm bath water).

2. Pour the milk into the bowl and sprinkle over the yeast. Add the sugar, melted butter, egg and egg yolk. Mix until combined.

3. Stir in the bread flour and salt with a wooden spoon until a rough dough begins to form.

4. Transfer the dough to a floured surface and knead for around 10 minutes. If it is sticking heavily to the surface, re-dust with flour.

5. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover and leave somewhere warm for 1-1.5 hours, or until doubled in size.

Make the fig compote

1. Roughly chop the fresh figs using a Professional Chef’s Knife.

2. Add the figs to a 316 Series Frying Pan with sugar and a good squeeze of fresh lemon juice.

3. Cook over a medium heat, stirring regularly, until the figs have completely broken down and all excess moisture has evaporated. You are looking for a thick, jammy consistency that can easily be spread over the dough.

4. Spread the compote on to a large plate and allow it to cool completely.

Fill and shape the buns

1. Generously dust a clean work surface with flour and turn out the risen dough.

2. Using a rolling pin, roll the dough into approximately a 25 x 35cm rectangle.

3. Spread the softened salted butter evenly over the dough.

4. Spread an even layer of the cooled fig compote over the butter.

5. In a small bowl, combine the dark brown sugar and cinnamon. Sprinkle this evenly over the fig compote and gently press it into the filling.

6. Before rolling the dough into a log, leave a 1-2cm border clear along one long edge of the dough. This will help seal the roll once it has been shaped.

7. Starting from the short side without the margin, tightly roll the dough into a log. Pinch the far edge into the dough to seal it, then position the log seam-side down.

8. Trim the very ends of the log if required, then cut into 9 equal buns using a serrated Professional Bread Knife.

9. Line a 316 Series Low Casserole with baking parchment and arrange the buns evenly, leaving a little space between each one.

10. Cover and leave somewhere warm for 45 minutes to an hour, until the buns have puffed up, approximately doubled in size and are beginning to touch one another.

Bake the buns

1. Meanwhile, preheat the oven to 180°C / 160°C fan.

2. Once the buns have finished their second rise, transfer the Low Casserole to the oven.

3. Bake for 20-25 minutes, until the buns are golden around the edges but remain soft in the centre. Avoid overbaking, as this will help keep the finished buns gooey.

4. Remove from the oven and leave to cool for 10 minutes while you make the frosting.

Make the cream cheese frosting

1. Add the softened cream cheese, icing sugar, softened butter and vanilla to a bowl.

2. Beat on low for around 30 seconds, then increase to medium-high and beat for 1-2 minutes until smooth and fluffy.

3. Generously spread the cream cheese frosting over the still-warm cinnamon buns and serve.