Baked Cinnamon Rolls with Date Filling

Love a good cinnamon roll but don’t love the sugar coma after? Then these healthier Baked Cinnamon Rolls with Date Filling are perfect for you! Yeast comes to the rescue to help makes these rolls nice and fluffy, while the natural sugars in dates combine with just a tad of brown sugar to make these Baked Cinnamon Rolls with Date Filling a true delight!

Why you need to make these Homemade Cinnamon Rolls

These rolls need to be part of your next brunch spread! I can’t get enough of breakfast and while we’re usually more inclined towards savory starts à la Southwestern Egg Frittatas, Pesto Breakfast Sandwich, or California Breakfast Burritos, sometimes a sweet option is needed to really hit the spot!

With 1/3 less added sugar than most store bought cinnamon rolls (and if made with whole wheat flour provide a boost of fiber), whipped dates make up the sweet filling along with coffee to highlight their nutty, rich flavor! These from scratch rolls are sure to please!

What You Need to Make this Healthier Cinnamon Roll Recipe

Ingredient Tips

• Cold brew: Strong coffee is needed for this recipe to get the best flavor! To make cold brew, grind enough coffee to yield 3 oz, add to a quart sized jar or pitcher, and fill with water (for easy clean up, put the grounds in a bag like this). Let this mixture sit at room temperature for 12-18 hours and then strain out the grounds. Voila! Store what’s not needed in the fridge and serve over ice!
  • Alternatively, brew some strong hot coffee or espresso!
• Brown sugar: I’ve also added a touch of brown sugar (not pictured) for those who prefer a bit more sweetness!
• Date Filling: To make the date filling super smooth, the dates need to be rehydrated. Don’t skip the step of heating the dates and coffee together! Allow to sit for up to 10 minutes.

Ingredient Swaps

• Flour: You can use white whole wheat flour for an added nutrition boost, but bread flour does make a difference to the fluff factor! Or, try a 50-50 blend of each.
• Pitted dates: They are the easiest to work with! You can find them at most markets, any variety will do. If you can only find dates with pits, just use your fingers to pry open the dates and pick them out!
• Vegan: Use your favorite dairy free alternatives and they’ll work just as well (including subbing a flax egg, recipe here, for the chicken egg)!
• Sugar: If you’d like to, coconut sugar would be okay in this recipe!

How to Make Cinnamon Rolls

Cinnamon Roll Dough:

Step #1:

Start by heating the milk and letting it sit with the yeast and sugar mixed.

Steps #2 to 4:

Whisk in the egg after 5 minutes, then stir in the flour of choice until combined.

Note: You can use the whisk attachment and complete these steps in the stand mixer as well, if you prefer.

Steps #5 to 6:

Transfer dough to a stand mixer and using the dough hook attachment, knead for 8 minutes. Allow dough to rise in a covered glass bowl for at least an hour at this point in a warm place.

While dough is rising, make the date filling.

Date Filling for Cinnamon Rolls

Steps #7 to 8:

Heat the dates and coffee in the microwave, then process in a high powered blender or food processor.

Steps #9 and 10:

Then, add in the cinnamon, some vanilla, brown sugar, and butter. Process until smooth.

Once dough has risen, begin making the Baked Cinnamon Rolls.

Steps #11 to 13:

Roll out the dough on a flour surface, punching it down a few times. Use a rolling pin and lots of flour to prevent it from sticking to create a rectangle shape.

Steps #14 to 16:

Spread the date paste over the dough, then roll tightly into a long cylinder.

Step #17: Slice the rolls and place in a grease baking dish. Let rise again another 10 minutes or so. Preheat the oven. Then, set in the oven and bake for 25 minutes at 375 degrees F.

Cinnamon Roll Cream Cheese Frosting:

Steps #18 and 19:

While rolls are baking, make the frosting by whisking together the remaining vanilla, cream cheese, and powdered sugar.

Steps #20 and 21:

When baking completes, remove from oven and let cool 5 minutes before frosting.

Enjoy warm!!!

Recipe Notes + Expert Tips

• Do not over-knead the dough! Put on low-medium (level 2) and knead for 8 minutes until combined. To test, poke a finger in the dough; it should spring back!
• To add a bit more pizzaz, you can sprinkle a few teaspoons of mini chocolate chips and/or toasted nuts on top of the date filling when you slather it out on the dough. The coffee and chocolate combo is great!
• You can also sprinkle a tad more cinnamon and brown sugar over the date glaze before you roll if you want a strong flavor to come through (and more sugar lol!)
• When cutting the dough into rounds, to get each bun to be about the same size, start by making scores in the dough before cutting! Score the log into thirds, then 2 scores in each segment. Once you have 9 equal(ish) pieces, go ahead and cut! I like using a serrated knife, but anything sharp will do.
• If you aren’t into the powdered sugar frosting, feel free to make a traditional butter based frosting.

FAQs for These Cinnamon Rolls from Scratch

Other Healthier Baking Recipes You May Enjoy

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Baked Cinnamon Rolls with Date Filling

These healthier Baked Cinnamon Rolls with Date Filling are a fun twist on your traditional breakfast sweet. Lower in added sugar than your traditional roll but still big on flavor, you won't taste the difference!

5 from 5 votes

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Course: Breakfast

Cuisine: American

Prep Time: 2 hours hours

Cook Time: 26 minutes minutes

Total Time: 2 hours hours 26 minutes minutes

Servings: 9 rolls

Calories: 275kcal

Author: Liz Shaw

Ingredients

• ▢ 1 cup warm milk about 110*F
• ▢ 2 1/2 teaspoons yeast
• ▢ 1 teaspoon cane sugar
• ▢ 1 large egg
• ▢ 2 1/2 cups bread flour
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 ounces cold brew coffee or alternatively, coffee liquor
• ▢ 10-12 each dates about 3/4 cup
• ▢ 1 tablespoon ground cinnamon
• ▢ 2 teaspoons vanilla extract divided
• ▢ 2 tablespoons brown sugar optional
• ▢ 3 tablespoons butter
• ▢ 1/2 cup softened cream cheese
• ▢ 1 cup powdered sugar

Instructions

• Heat 1 cup of milk in a microwave safe dish for 35 to 40 seconds. Milk temperature should be about 110 degrees F.
• Remove and add yeast and cane sugar to the milk; whisk together.
• Let sit for 5 minutes.
• Add the milk into your stand mixer, then attach the whisk attachment. Whisk the egg into the milk, then add the bread flour and salt in. Mix on low speed until combined. If dough is very sticky, add a tablespoon or two more of flour.
• Note, if not using a stand mixer, mix together until combined with a wooden spoon.
• Switch the stand mixer attachment to the dough hook and set to a low speed. Allow the machine to knead the dough for 8 minutes (if you do not have a stand mixer, you can manually knead the dough, but make sure to do so for at least 10 minutes then.)
• Once dough has been kneaded, spray a larger glass bowl with cooking spray and place dough inside. Cover with a towel and let rise in a warm spot for 1 to 2 hours.
• While dough is rising, make date paste. Heat coffee and dates in a microwave safe dish for 25 to 30 seconds. Add to a food processor or high powered blender with the cinnamon, 1 1/2 teaspoons of vanilla extract, brown sugar, and the butter. Pulse until smooth, scraping down the sides as you go. Set aside.
• Remove dough from glass bowl and punch it down. Then, remove and set on a floured surface to roll out.
• Gently push down dough and begin to roll into a large rectangle using your rolling pin. Be sure to flip dough to help you roll it out without ripping. You may also need to and a little extra flour so it doesn’t stick!
• Once you get the dough to about 1/2-1/4-inch thick, slather the date filling all over the dough surface, leaving about 1/4-inch from the sides.
• Roll the dough tightly, lengthwise, until you have a long, rectangle formed.
• Using a sharp knife, cut the dough into 9 rolls.
• Spray with non-stick spray a square baking dish (an 8×8-inch pan will work), then gently transfer the cut rolls to the dish. Cover again with a towel and let rise one more time for about 5 to 10 minutes. While rising, preheat the oven to 375 degrees F.
• Bake for 24 to 26 minutes, or until lightly browned on top.
• Remove and let cool on a wired rack in the pan.
• While cooling, mix remaining 1/2 teaspoon of vanilla with cream cheese and powdered sugar.
• Slather the frosting on top of the rolls once they've cooled about 5 minutes post-baking and enjoy warm!

Notes

• Cinnamon rolls will keep in an airtight container in the fridge for 5 days.
• If freezing, recommend to omit the frosting and make when ready to enjoy. Rolls will last in the freezer for up to 3 months. 
• To add a bit more pizzaz, you can sprinkle a few teaspoons of mini chocolate chips on top of the date filling when you slather it out on the dough. The coffee and chocolate combo is great!
• You can also sprinkle a tad more cinnamon and brown sugar over the date glaze before you roll if you want a strong flavor to come through (and more sugar lol!)
• If you aren’t into the powdered sugar frosting, feel free to make a traditional butter based frosting.
• Yeast: This recipe uses active dry yeast. Instant yeast can be subbed, just follow the package directions for use (2 1/4 tsp). If you have fresh yeast, follow the same directions as this recipe, using 4 1/2 tsp of fresh yeast!
• Vegan: Use your favorite dairy free alternatives and they’ll work just as well (including subbing a flax egg, recipe here, for the chicken egg)!
• Flour: You can use white whole wheat flour for an added nutrition boost, but bread flour does make a difference to the fluff factor! Or, try a 50-50 blend of each.

Nutrition Facts

Baked Cinnamon Rolls with Date Filling

Amount Per Serving

Calories 275 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Trans Fat 1g

Cholesterol 28mg9%

Sodium 194mg8%

Potassium 167mg5%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 15g17%

Protein 8g16%

Vitamin A 331IU7%

Vitamin C 1mg1%

Calcium 74mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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