These can be made as a tray of 9 pull-apart scrolls.
1. In your stand mixer bowl, or bread-maker pan, add instant yeast, honey (or sugar or inulin), and warm filtered water (use the quantities on the packet's label). To ensure that your yeast is active (& not old or bad), allow the mix to sit for a few minutes until you see foamy bubbles appear. If you don’t see any bubbles or changes then the water may be too hot or too cold (i.e. it’s killed the yeast), or the yeast could be too old (Crafty Keto bread-mix has yeast included - check the best before date).
2. Once your yeast is foamy and blooming, add your bread-mix, egg, and oil, and using the dough hook mix together on a low speed until lightly combined, (or set the bread-maker to the dough setting and leave it to do its thing). You may need to scrape down the sides of the bowl in the mixer. Continue kneading on low for around 5 - 7 minutes or until the dough has achieved windowpane texture (see picture of seedy dough below), and looks reasonably smooth. If you try to pull a piece off it should stretch not break.
3. Once the dough is smooth take it out. It may feel tight from good gluten development. Form the dough into a smooth ball shape, then put it back into the bowl and cover with greased plastic wrap or a kitchen towel. Let it rest and rise at room temperature for 45 - 60 minutes, or until doubled in size.
4. After the dough has risen, push the air out of it, form into a rectangular shape, placing a piece of baking paper on top and roll out to make a large rectangle (around about 1-2cm thick). Brush 50g melted butter (or coconut oil for a dairy free option) over the dough, then sprinkle with 'cinnamon sugar,' approx 2 tbsp erythritol and 1 tsp cinnamon, or more or less to taste. Sprinkle the chopped figs onto the cinnamon mixture (optional). Roll up carefully from longest edge. Cut into 9 slices ( or more if using a larger mix) and place in greased baking dish.
5. Cover the dough loosely with a lightly oiled piece of plastic wrap or a kitchen towel and let rise for about 30 - 40 minutes, or until about doubled in size.
6. Preheat your oven to 170°c before your buns are fully risen. Then place pan in the oven and let cook for 30-35 minutes. Remove buns and let them cool completely on a wire rack, before icing them.
7. Ice with cream cheese icing, or icing made with softened butter, powdered erythritol, and vanilla essence to taste, adding a little nut milk or cream for a runnier icing.