Unroll the crescent rolls and separate into 8 triangles. Cut each triangle in half lengthwise. Spread the chopped figs evenly over each crescent roll half and roll up from the wide end to the small end. Brush the tops with the beaten egg.
In a small bowl, combine the cinnamon and sugar; mix well, then sprinkle over the tops of the rolls.
Place rolls on an ungreased baking sheet and bake for 12 to 14 minutes, or until golden.
In a small bowl, combine the confectioners' sugar and milk; mix well. Drizzle the sugar glaze over the tops of the warmrolls and serve.