In a large mixing bowl, cream the butter and sugar until lighter in color and fluffy. This will take about 3 minutes.

Add in the egg and vanilla extract. Mix until fully incorporated and fluffy again.

Using a sifter, sift in all-purpose flour, wheat flour, cinnamon, baking soda, and salt and mix until it is just combined.

Wrap the dough in plastic wrap and chill for at least an hour.

To make the filling, place the fig, water, orange juice, cinnamon, vanilla, and salt in a medium pot. Bring to a boil, then reduce to a simmer for about 10-12 minutes.

Place the mixture into a food processor, add in the honey, and pulse or blend until you get a thick paste.

Add the fig paste to a piping bag (or large ziplock bag) and set aside.

Preheat the oven to 325 F.

Once the dough is chilled, lightly flour a surface and roll it to 9 x 13 or 10 x 14 inches. Square it off using a knife or pizza cutter.

Cut 3 to 3.5-inch thick strips down the length of the rolled-out dough.

Cut a hole in the piping bag and pipe the filling down the center of the dough.

Fold the ends over and press close, sealing the best you can.

Roll each log slightly (if you need to bond together place them seam-side down on a parchment-lined baking sheet).

Bake for 20 minutes.

Broil for 1 minute to slightly brown the tops.

Remove from the oven and let them cool for 10-15 minutes.

Slice and enjoy!