Orange & Fig Pinwheels - butter

Method

• Combine butter, 3/4 cups sugar and brown sugar in bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add eggs, orange zest and vanilla; continue beating until well mixed.
• Add flour and baking soda; beat at low speed until well mixed.
• Divide dough in half; wrap each in plastic food wrap.
• Refrigerate 2 hours or overnight until firm.
• Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade.
• Add orange juice.
• Cover; process 1-2 minutes or until smooth.
• Place fig mixture into 2-quart saucepan.
• Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened.
• Remove from heat.
• Let stand 30-45 minutes or until cool.
• Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to form 10x9-inch rectangle.
• Spread with half of cooled fig mixture, leaving 1/2-inch border at two long sides.
• Roll up tightly, starting with short side, to form 9-inch log.
• Wrap in plastic food wrap.
• Repeat with remaining dough and filling.
• Freeze 2 hours or overnight.
• Heat oven to 375F.
• Remove 1 log from freezer.
• Slice into 1/4-inch slices with sharp knife; place onto ungreased cookie sheets.
• Bake 6-8 minutes or until lightly browned.
• Repeat with remaining log.