Place yeast, warmed milk and 70g of butter in a bowl.
Mix to combine and set aside in a warm place for 5 to 10 minutes, until bubbles appear on the surface.
Meanwhile, chop the figs into 2 to 3 cm slices or until roughly chopped.
Place flour together with melted butter mixture and 20 g of Natvia stevia blend ready for mixing.
Have the Kitchen Aid move slowly particles to bond before increasing the speed. This will help enable all the mixture to form dough.
Turn onto a lightly floured surface and knead until the dough is smooth.
Once the dough has reached elastic stretchy dough, cover and leave it in a warm place to rise. The dough should double its size before moving to the next stage.
Once we can see that the dough has expanded to double its size, add the chopped figs to combine all the mixture ensuring that it has combined all through the dough. We can then roll it out. Before we do this, you need to make the butter cinnamon filling.
Take the last of the soften butter and mix with the cinnamon and Natvia stevia blend that is left over. Combine the mixture until it is smooth.
Grease a 23 cm round cake tin. Roll the dough out to a 35 cm x 25 cm rectangle.
Spread over the filling, and starting from long end, roll up the dough to enclose the filling.
Cut this into 2cm pieces. Arrange pieces in the prepared tin, cut side up so they fit snugly together.
Cover with a cloth and set aside in a warm place for 1 hour, until they have doubled in size.
Preheat oven to 180°c or 160°c fan. Brush lightly with milk and sprinkle over Natvia. Bake for 45 minutes, until golden.