Date Cinnamon Rolls

There’s not much that is better than an ooey-gooey cinnamon roll on a cold day. The only thing better is a homemade cinnamon roll with date filling! We’re not going to lie, these rolls take longer than popping open a can from the store. But not only do they taste better, they are also made with whole ingredients that are not going to leave you feeling icky and weighed down. Here’s how you make them:


Ingredients


Dough

  • 1 egg
  • 3 ½ cups whole wheat bread flour
  • ½ cup unsweetened almond milk
  • ½ cup pumpkin puree
  • ¼ cup date sugar
  • ¼ cup coconut oil
  • 2 tsp instant yeast
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Filling

  • 1 cup Coachella’s Best Organic Medjool Dates (you can buy them in bulk HERE!)
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • ½ tsp salt
  • ¼ cup date sugar

Icing

  • 2 tbsp unsweetened almond milk
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Directions

  1. Warm up your almond milk for your dough in the microwave or on the stovetop. (Make sure it is warm and not hot!)
  2. Add the warm milk, date sugar, and yeast into a bowl and let it rise for about 5 minutes.
  3. In a separate large mixing bowl combine the egg, coconut oil, vanilla extract, and pumpkin puree.
  4. Add in the yeast mixture from Step 2 and stir all ingredients together.
  5. Add the flour, cinnamon, and nutmeg into the mixture.
  6. Knead the dough for about 5 minutes or until the dough is smooth.
  7. Form the dough into a bowl and let rise in a greased bowl covered by a towel for about 2 hours or until it has doubled in size.
  8. While the dough is rising, cut the organic medjool dates in half and remove the pit.
  9. Let the dates soak in hot water for about 10 minutes or until they are soft.
  10. Drain the water from the dates and add the dates, coconut oil, cinnamon, and salt into a food processor or blender and blend until you have a smooth puree (scraping the sides as needed).
  11. Roll out the dough into a rectangle (should be about 14x16”).
  12. Spread the date paste mixture evenly on the dough and sprinkle the date sugar on top.
  13. Roll the dough into a log shape and cut into 12 rolls.
  14. Place the rolls onto a 9x13” baking sheet lined with parchment, cover with a towel, and let them rise for about 30 minutes
  15. Preheat your oven to 350 degrees Fahrenheit.
  16. Bake the cinnamon rolls for about 30 minutes or until golden brown.
  17. Make the glaze by combining powdered sugar, milk, and vanilla in a bowl.
  18. Evenly distribute the glaze on each roll by using a spoon.
  19. Let the glaze cool for about 3 minutes and serve.
  20. Enjoy!

 

Once the cinnamon rolls have fully cooled, you can store them in an airtight container at room temperature for 2 days or in the fridge for 5 days!


We hope you enjoy these Date Cinnamon Rolls just as much as we do! Make sure to share your recreation of this recipe and don’t forget to tag us on Instagram @coachellasbestdates.

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