makes 6 rolls
1 can (17.5oz) refrigerator biscuit dough
1/2 cup fig preserves
1/4 cup Gil’s Maple Balsamic Vinegar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 stick salted butter, softened
1 8oz package cream cheese, softened
1 1/2 cup powdered sugar
Preheat oven to 350F. Remove biscuit dough from the can and line up the biscuits on a floured surface, overlapping slightly, in a square. Roll flat with a rolling pin. Combine fig, balsamic, sugar, cinnamon and butter and blend until smooth. Spread mixture over dough, roll into a cylinder and slice into swirled rolls. Place rolls into a lightly greased cake pan and bake for 15-20 minutes or until cooked thoroughly and golden brown. While rolls are baking, combine cream cheese and powdered sugar until smooth and blended. Spread cream cheese mixture over warm rolls before serving.