Home Recipes Desserts Cinnamon Rolls and Date Puree Cinnamon Rolls and Date Puree Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 1 h Cooking 35 min Refrigeration 3 h Freezing 0 min 9 rolls Tough nut to crack (hard) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Desserts Thematics Dinner party Cinnamon Rolls and Date Puree Delicious Buns with Dates Ever heard of the magazine Bon appétit? This American company is super popular among food lovers and chefs. Plus, their recipes are each more original than the last! These cinnamon rolls topped with a date puree inspired by the American giant are delicious, sticky, and decadent! Homemade cinnamon rolls? Why not! Although this cinnamon roll recipe includes dates, it does not contain any less sugar, fats, or calories than a regular recipe. Indeed, one might think that these buns are healthier, when in reality they should also be considered as a pleasure food to be consumed only once in a while. SIMPLY DELICIOUS: Love this dessert? Check out BPT’s unique cream cheese and avocado cinnamon rolls. They’re so good that you must try them! Bonà savoir How to prepare the date puree in advance If you want to save some time, you can always make your date puree in advance. The latter can be kept up to 3 days in the refrigerator if placed in a sealed container. Let warm up to room temperature before using it in your cinnamon roll recipe! Ingredients Metric system Imperial system Cinnamon rolls Buttermilk (or plain whole milk yogurt) - ¾ cup 180 mL To discover! Canola oil, divided - 7 tablespoons 105 mL To discover! Egg - 1 1 To discover! Brown sugar - ¼ cup 55 g To discover! Instant yeast - 1 packet 11.25 mL To discover! All-purpose flour - 3 cups 395 g To discover! Baking powder - ¼ teaspoon 1.25 mL To discover! Kosher salt - 1 teaspoon 5 mL To discover! Date puree Medjool dates, pitted and cut in halves - 1 cup 80 g To discover! Cinnamon - 2 teaspoons 10 mL To discover! Kosher salt - ½ teaspoon 2.5 mL To discover! Canola oil, divided - 3 tablespoons 45 mL To discover! Brown sugar - ¼ cup 55 g To discover! Icing sugar - ¾ cup 90 g To discover! Buttermilk - 3 tablespoons 45 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Preparation Switch to cook mode Cinnamon rolls Step 1 In a microwave-safe bowl, combine the buttermilk with 90 ml (6 tablespoons) of oil. Heat for 30 seconds in 10 seconds intervals or until warm. Step 2 In another bowl, mix together the egg, brown sugar, and instant yeast. Then, incorporate into the oil and buttermilk preparation. Step 3 Using a food processor, mix the flour, baking powder, and salt for 10 seconds. Then, gradually incorporate the buttermilk mix until the dough forms a ball. Step 4 Transfer the dough unto a floured surface. Knead the dough for about 3 minutes or until the ball is smooth, firm, and easy to work with. Note : Steps 3 and 4 could be done using a stand mixer (with the hook!). Step 5 Roll out the dough into a 20 cm x 20 cm (8″ x 8″) square using a rolling pin. Step 6 Fold the dough over itself to get a 20 cm x 10 cm (8″ x 4″) rectangle. Then, fold again to make a 10 cm x 10 cm (4″ x 4″) square. Repeat these steps a second time. Step 7 Using a brush, baste a bowl with the remaining oil and place the dough in it. Turn the folded dough to coat it. Cover the bowl and let set until the dough doubles in size (about 1 hour and 30 minutes). Date puree and assembly Step 8 Place de dates in a bowl and add 375 ml (1 ½ cup) of hot water. Let them soak about 10 minutes to soften them. Step 9 Drain the dates and put them in a food processor. Add the cinnamon, salt, and 30 ml (2 tablespoons) of oil. Puree the ingredients for about 4 minutes, making sure to scrape down the sides, until smooth. Note : You should get about 125 ml (½ cup) of puree. Step 10 Grease a 25 cm (10″) cast-iron skillet with the remaining oil. Transfer the dough unto a clean surface (not floured) and roll it out until you get a 20 x 20 cm (8″ x 8″) square. Fold in half to get a 20 cm x 10 cm (8″ x 4″) rectangle, then on the other side to get a square. Note: this is the same process as before. Step 11 Roll out the dough to get a 30 cm (12″) long rectangle that’s about 0.5 cm (¼ inch) thick. Spread the date puree evenly everywhere on the dough, but leave 1 cm (½ inch) clean. Sprinkle brown sugar on top of the puree. Step 12 Roll the dough unto itself to get a tight roll. Cut 1 cm (½ inch) of dough on each side and set aside. Step 13 Then, cut the roll into 3 equal parts and cut each section into 3 other pieces. Transfer the cinnamon rolls into the greased skillet. Step 14 Cover the skillet with aluminium foil and place in a warm and dry space. Let the dough rise for about 1 hour and 30 minutes. Step 15 Preheat the oven to 180 °C (350 °F) and place the rack in the middle position. Bake the cinnamon rolls while still covered with aluminium foil for 20 minutes. Step 16 Remove the aluminium foil and cook 15 more minutes to get soft and moist buns, or 25 minutes for slightly roasted rolls. Let cool. Step 17 Meanwhile, whip the icing sugar with the buttermilk and vanilla in a bowl. Step 18 Spread the buttermilk preparation unto the warm rolls and serve in the iron-cast skillet. Like it? Share it!
