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!
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 8x8-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 275Calories 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.