Cinnamon Rolls and Date Puree

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.

In another bowl, mix together the egg, brown sugar, and instant yeast. Then, incorporate into the oil and buttermilk preparation.

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.

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!).

Roll out the dough into a 20 cm x 20 cm (8″ x 8″) square using a rolling pin.

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.

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).

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.

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.

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.

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.

Roll the dough unto itself to get a tight roll. Cut 1 cm (½ inch) of dough on each side and set aside.

Then, cut the roll into 3 equal parts and cut each section into 3 other pieces. Transfer the cinnamon rolls into the greased skillet.

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.

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.

Remove the aluminium foil and cook 15 more minutes to get soft and moist buns, or 25 minutes for slightly roasted rolls. Let cool.

Meanwhile, whip the icing sugar with the buttermilk and vanilla in a bowl.

Spread the buttermilk preparation unto the warm rolls and serve in the iron-cast skillet.