In Italy, breakfast usually consists of a brioche or croissant and espresso or cappuccino... here in North America, a decadent sweet might be reserved for a special occasion like brunch! This is a classic sticky bun recipe that is very easy and I have added a few Italian flavors for a little Italian inspiration! Enjoy!
Place the first 8 ingredients in the bowl of a stand mixer with a dough hook or large food processor. Process until everything is incorporated and the bowl is clean. It will be a moist, sticky dough. If it is too wet, add a little bit more flour until it comes away from the bowl. (humidity will affect this) Let the machine "knead" the dough for 3 minutes. Pour the contents on a floured counter and knead into a smooth, ball. Transfer to a large bowl, twice the size, and cover with plastic wrap.
The dough could be left in the fridge at this point for a couple of days if making ahead.
Punch down the dough. Roll the dough out on a floured surface to a rectangle that is about 18 inches long by 12 inches deep (46 cm x 30 cm) with the longest side closest to you for rolling.
For the filling:
Mix the nutmeg, cinnamon, and sugar in a small bowl. Brush the melted butter on the dough and sprinkle the cinnamon sugar evenly on top leaving an edge uncovered on the 2 long sides.
Starting with the long edge in front of you, start rolling the dough away from you, not too tightly. Finish with the seam side down. Cut into 3 equal pieces with a sharp knife. Cut each piece into 4 equal pieces for 12 equal slices in total. Set aside for a moment.
For the topping:
Butter a rectangular baking pan large enough to fit the buns plus room for rising. Mix the melted butter, honey, zest, walnuts pieces, brown sugar and the figs and Marsala in a medium-sized bowl. Mix until all incorporated. Pour and evenly distribute in the prepared pan.
Starting in the middle, place the buns in the pan, slightly touching one another, trying to cover all the topping. Cover with plastic wrap loosely. Place in a draft-free place for an hour or until doubles in size. During the last 20 minutes, preheat the oven to 350 degrees F. or 180 degrees C.
Bake in the oven until golden brown, about 30 or more minutes. Put a knife in the center and make sure the dough is cooked and not raw still.
Remove the pan from the oven and turn over on a cooling rack with a piece of parchment paper underneath to catch the topping. Cool slightly before serving.