For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and orange zest at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla, stopping to scrape sides of bowl.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture alternately with orange juice, beating until just combined after each addition. Turn out dough onto a sheet of plastic wrap, and shape dough into a rectangle. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

For filling: In a small saucepan, bring figs, ¾ cup (180 grams) water, and orange juice to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, until almost all liquid has evaporated and figs have plumped, 7 to 10 minutes.

In the work bowl of a food processor, pulse fig mixture, honey, and cinnamon until a thick paste forms. Let cool completely.

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll dough into a 13½-inch square. Trim ⅛ inch off each side of dough. Cut dough into 4 (13x3¼-inch) strips.

Spoon cooled filling into a pastry bag, and cut a ½-inch opening in tip. Pipe a 1-inch-wide strip of filling down center of each dough strip. Using a pastry brush, brush off excess flour. Working with one strip at a time, fold sides of dough strip over filling, gently pressing seams to seal. (When folding, make sure there are no gaps between dough and filling.) Place dough logs, seam side down, on prepared pans.

Bake until edges are golden brown, 18 to 20 minutes. Using a bench scraper or sharp knife, immediately cut each log crosswise into 1½-inch-wide pieces; leave cookies on pans and touching each other. Let cool for 15 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.