No-fuss, hands-off Date Cinnamon Rolls with Bourbon Cream Cheese Icing. Turn plump dates into a paste and spread it on cardamom-scented dough before baking and being slathered in spoon-licking bourbon cream cheese glaze.
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This adaptable, freezer-friendly cinnamon roll recipe is pretty much the only way to go when it comes to fresh-from-the-oven pastries.
Want warm cinnamon rolls in the morning, but don't want to babysit rising dough? Then this is the plan for you.
You will love the twist on these cinnamon rolls. They are filled with naturally sweetened blende date paste.
Ingredients
- Buttermilk
- Active dry yeast - see Types of Yeast for Baking
- All-purpose flour
- Cardamom (optional for the dough)
- Eggs
- Unsalted butter
- Plump dates (I prefer medjoor dates)
- Cinnamon
- Brown sugar
- Cream cheese
- Confectioners' sugar
- Bourbon (for the icing)
See recipe card for quantities.
Tools and Equipment
These helpful items will assist you in making the best cinnamon rolls ever!
- Stand mixer with dough hook
- Large mixing bowl
- Cast iron pan or 9 X 13-inch baking pan
- Rolling pin
- Offeset spatula
- Mini whisk
- General kitchen tools (measuring cups, spoons, etc)
Tasting Notes
Turn gorgeously plump dates into a naturally sweet and totally gooey filling for these otherwise traditional cinnamon rolls. The dates blend down into a paste and spread so nicely over my cardamom-scented dough.
Once baked, slather the cinnamon rolls with a Bourbon Cream Cheese Frosting that is literally to die for!
Substitutions
Buttermilk - you may use equal parts sour cream, plain Greek Yogurt, or regular dairy milk.
Bourbon - Not into booze on your brunch items? Skip it all together and thin the icing with milk of choice
Supporting Articles
Timeline for Making Cinnamon Rolls
The thing about making cinnamon rolls from home, and I’m not talking about the kind that you break free of a cardboard tube, is the that waiting and timing can be frustrating.
Thankfully, with proper planning, your dreams of eating sticky, swirly buns in your pj’s can be fulfilled.
By placing the dough in the refrigerator to rise, you are essentially hitting “pause” in the process. The cool temps in the fridge dramatically slow down the yeast, so the dough continues to rise but at a much slower rate.
Instead of scheduling 1 to 2 hours between steps, you can pop the dough into the fridge for 8 hours (or overnight) and continue on with your day.
How to Freeze Unbaked Cinnamon Rolls
After the second rise (once they are filled and sliced), place the buns individually on a baking sheet and freeze until firm. From there, you can place them in a freezer bag.
Freezing them individually first means that they don’t stick together and you can bake them off (from frozen) one or two at a time.
Alternatively, you can freeze them together in a disposable aluminum pan. However, the buns will need to come back to room temperature before being baked off.
To do so, let them thaw in the fridge overnight and come to room temp as the oven pre-heats in the morning.
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More Brunch Recipes to Make
Overnight Eggnog Cinnamon Rolls
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I was inspired by Cynthia’s date-filled buns for this recipe.
Recipe
Date Cinnamon Rolls
Ingredients
Date Cinnamon Rolls
- ¼ cup water
- 1 teaspoon dry active yeast
- 2 to 2 ½ cups all-purpose flour
- 2 tablespoon brown sugar
- ½ teaspoon salt
- 1 large pinch cardamom
- ¼ cup plain buttermilk
- 1 egg
- 1 egg yolk
- 4 tablespoon unsalted butter melted and cooled
- 8 to 10 medjoor dates pitted
- 2 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
Bourbon Cream Cheese Frosting
- ¼ cup cream cheese softened
- ¼ cup unsalted butter softened
- 1 to 2 cups confectioner's sugar
- 1 to 2 tablespoon bourbon or to taste
- ½ teaspoon vanilla extract
- 1 splash milk
Instructions
Date Cinnamon Rolls
- Heat the water to about 110 degrees F (just above body temperature, if testing by touch) and stir in the yeast. Set aside for about 5 minutes or until the yeast dissolves and begins to foam up.
- In a separate bowl, or the bowl of a stand mixer, whisk together the flour, brown sugar, salt and cardamom.
- In a separate bowl or large measuring cup, whisk together the yogurt, egg, yolk and butter.Once the yeast has foamed up, combine with the other wet ingredients. Once mixed together, add all of the wet + yeast mixture to the bowl with the flour mixture. Stir to combine.
- Using the dough hook, knead the dough for about 5 minutes. It should be smooth, elastic and lightly sticky when done. Add in as little flour as possible to keep from getting too sticky and driving yourself crazy.
- Place in an oiled bowl and cover with plastic for two hours on the counter or 8 hours (or overnight) in the fridge.
- Meanwhile, place the dates in a heat-safe bowl. Pour boiling water to cover and let rest 10 minutes. Drain the dates and add to a food processor along with the cinnamon and salt. Puree the date mixture until it forms a thick paste. Cover and set aside until ready to use.
- Once the dough has doubled in size, punch it down and roll into a 10 X 12 inch rectangle. If coming from the refrigerator, you will need to let the dough rest at room temperature for 10-20 minutes before rolling it out.
- Spread the date paste over the rolled-out dough, leaving about a ½-inch boarder on each side. Sprinkle with the brown sugar then pat down until it sticks.
- Starting at one of the long sides, carefully but tightly roll up the dough. Use dental floss, kitchen shears, or a serrated knife to cut the dough into 8 to 10 even pieces.
- Place the rolls in a glass baking pan, skillet, or on a baking sheet. Place in the refrigerator until ready to bake (or overnight) or move to the next step.
- Let the rolls rise at room temperature one last time for 30 to 45 minutes as the over pre-heats to 350 degrees.
- Bake the rolls for about 18 to 25 minutes, or until slightly golden. Remove from the oven and slather on the cream cheese frosting while they are still warm.
- Note: If freezing, do so after the rolls have been sliced but before the final rise. Thaw in the refrigerator before baking.
Bourbon Cream Cheese Frosting
- Stir together the cream cheese and butter until smooth. Gradually add in the remaining ingredients until desired consistency and sweetness.
- It should be thick yet spreadable. Frost the cinnamon rolls while they are still warm for optimum ooey, gooey-ness.
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