Combine butter, 3/4 cups sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, orange zest and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
Divide dough in half; wrap each in plastic food wrap. Refrigerate 2 hours or overnight until firm.
Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade. Add orange juice. Cover; process 1-2 minutes or until smooth.
Place fig mixture into 2-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Remove from heat. Let stand 30-45 minutes or until cool.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to form 10x9-inch rectangle. Spread with
of cooled fig mixture, leaving 1/2-inch border at two long sides. Roll up tightly, starting with short side, to form 9-inch log. Wrap in plastic food wrap. Repeat with remaining dough and filling. Freeze 2 hours or overnight.
Heat oven to 375°F.
Remove 1 log from freezer. Slice into 1/4-inch slices with sharp knife; place onto ungreased cookie sheets. Bake 6-8 minutes or until lightly browned. Repeat with remaining log.