1 quantity of Brioche dough (link to recipe below)
1 cup walnut halves
1 cup Chelsea Soft Brown Sugar
1 cup figs, finely chopped
75g unsalted butter, diced
1 Tbsp ground cinnamon
1 egg, beaten

Preheat oven to 180°C. Grease a Texas muffin tin (9 holes).
Place the walnut halves, Chelsea Soft Brown Sugar, figs, butter and cinnamon in a food processor and blitz until mixture has a coarse breadcrumb consistency.
On a floured bench, roll dough into a rectangle measuring approximately 45cm x 20cm and 1 cm thick. Position the dough with the longer side facing you, spread a thick layer of walnut mixture over dough, ensuring it is fully covered.
Roll the dough away from you to form a long log. Using a sharp knife, slice into 5cm wide slices – you should end up with nine scrolls. Place each scroll into prepared tin, brush tops with beaten egg.
Bake for 20 minutes or until golden brown. Allow to cool for a few minutes before removing from tin, transfer to a wire cooling rack.