There’s nothing more special for a holiday breakfast than orange-date cinnamon rolls. I love cinnamon rolls of all kinds. Some are made from pop tubes, some are made from scratch, and some are eaten by loosening the fluffy dough, and some are eaten from the melty center first. We can’t get enough of the classics, but in this recipe we’ve made a few tweaks to tradition by including an unexpected but very tasty ingredient in the filling: dates.
These Orange Date Cinnamon Rolls are just as sweet and gooey as the classics, but they’re made without refined sugar in the filling. Instead, soaked dates blended with plenty of spices and orange zest create the ultimate flavor and take cinnamon rolls to the next level. Trust me, your holiday brunch will taste even better.
How do you make date paste?
There’s nothing wrong with using classic cinnamon brown sugar crumble mixed with butter for cinnamon roll filling. But to be honest, I’m a big fan of making desserts and sweets not too sweet. I want to thoroughly enjoy sweets while thinking about the balance of flavors.
Using dates in the filling gives these Orange Date Cinnamon Rolls their classic gooey texture while preserving their caramel flavor. In fact, if you didn’t know I was using dates, it might be hard to guess that they contain dates. To make date paste, soak dates with seeds in boiling water until soft (this will take about 20-30 minutes). Next, mix the dates with the spices and orange zest until smooth. If the paste feels too thick, add a little of the reserved date water to make it smoother and more spreadable. Don’t worry. I was also skeptical about dates, but this is a great party trick to add flavor in an unexpected way.
What spices are used in this cinnamon roll filling?
You all know that I love fresh spices, but to make these Orange Date Cinnamon Rolls as balanced as possible, I use them quite liberally. I used freshly ground cinnamon, a healthy amount of ginger, cardamom, salt, and lots of orange zest. Before baking, the filling has a slightly spicy, flavorful aftertaste that’s as addictive as a hot tamale. But once the cinnamon rolls are baked and covered in frosting, all the heat mellows out and turns into a smooth, flavorful treat.
How to make cinnamon roll dough?
I have been a student of Sarah Kiefer for a long time and have made her cinnamon rolls countless times. Making fermented dough can seem scary, but now you can go through the motions, understand how it feels, and know when it’s done. I used Sarah’s recipe for these Orange Date Cinnamon Rolls. Creates incredibly soft and fluffy dough.
What should I frost these cinnamon rolls with?
Four words: orange cream cheese frosting. Silky, slightly sweet, and balanced with zesty orange, this frosting is the ultimate topping for orange date cinnamon rolls. Once out of the oven, apply a thin coat while the rolls are still warm so the frosting melts into all the nooks and crannies. Let it cool slightly, then add the rest and set aside. You’ll definitely want to keep it on hand.
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explanation
Upgrade your cinnamon rolls with this spicy date paste version.
For fabric:
For stuffing:
12–15 Medjool dates, pitted
2 cup of boiling water
1 1/2 tablespoons cinnamon powder
1/2 tablespoon pickled ginger
1 teaspoon ground cardamom
1/2 teaspoon salt crust 1 orange
1–2 tablespoon of orange juice
For the orange cream cheese frosting:
4 ounce cream cheese, room temperature
4 tablespoons butter, room temperature
1 – 1 1/2 cup powdered sugar pinch of salt
1 teaspoon vanilla
2 tablespoons orange juice peel 1/2 orange
Prepare your favorite cinnamon roll dough. Paste the date during the final fermentation. To make date paste, add about 2 cups of water to a stovetop pot and bring to a boil, or add to a kettle. Place the pitted dates in a large bowl and cover with boiling water. Soak the dates in water for about 20-30 minutes until they are soft. In a food processor, add the softened dates (reserving the water), cinnamon, ginger, cardamom, salt, and orange zest and juice. Blend until the mixture is smooth. Taste and adjust spices. If you like it a little sweeter, you can add a tablespoon of coconut sugar, but I think it’s sweet enough without it. If the paste is too thick, add more date water, 1 tablespoon at a time, as needed. Roll out the dough into a 12 x 16 inch rectangle and spread the date paste in an even layer over the dough. Starting on the long side, roll the dough into a tight log. Using a sharp knife or unflavored dental floss, cut the dough into rolls 1 to 2 inches thick (depending on the size of your cinnamon rolls). Place the rolls in the prepared pan and follow the directions on the dough if the rolls need to rise further and follow the directions on the dough for baking. While the rolls are baking, prepare the frosting. Add cream cheese, butter, powdered sugar, salt, vanilla, orange juice, and zest to a bowl. Mix using a hand mixer or whisk until smooth. Taste and adjust sugar if necessary. When the rolls are finished baking, remove from the oven and spread 1/2 cup frosting over the warm rolls. Set aside and let come to room temperature. Once cooled slightly, spread over additional frosting. enjoy!
