In a saucepan, combine the chopped figs and water. Bring to a gentle boil and cook for about 8-10 minutes until the figs soften up. Let it cool before blending into a paste.

Preheat your oven to 350°F (175°C).

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the egg and vanilla extract, mixing until fully combined.

Gradually add the dry ingredients while mixing until just combined.

Divide the dough in half and roll each half out between two sheets of parchment paper into rectangles, about 1/8 inch thick.

Spread the fig filling down the center of each rectangle, forming a log shape.

Fold the edges over the filling and pinch to seal.

Slice each log into 1-inch pieces and place them on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until lightly golden.

Allow them to cool for a few minutes before serving—you’ll want to enjoy them fresh from the oven!