It has been a challenge to find moments during the full days to share words, pictures and food with you! I am working on finding a better system to do this! I am feeling less foggy, more alive, and there is a pep in my step. It is a wonderful feeling which, frankly, just kicked in this past week and I sure hope it sticks around! Let me share with you some cinnamon rolls. There is no added sugar in the filling for these gems! What? I know, NQGBebe was a bit skeptical, too! Let’s go!
This is not the first go around with a cinnamon roll for me. Remember these vegan cinnamon rolls? The dough of that recipe was combined with a filling recipe from Bon Appetit, modified to be dairy free.
I love this dough recipe! It comes together with ease and has things like whole wheat flour, ground flax seed, and the usual dough ingredients like yeast, oil, and warmed almond milk.
Warmed milk, yeast and sugar get added to the mixing bowl to proof. Note: I made a double batch of this dough as I was making both traditional cinnamon rolls and cinnamon date rolls.
To this I added the flax ‘egg’, oil, salt and wheat flour. The rest of the flour gets added in by 1/4 cup increments which will yield a soft, but not sticky, dough.
Yes, it worked!
Onwards and upwards…it is filling time!
Dates are simmered in water for around 10 minutes until mashable.
Oh, but wait, there is more! I mashed this until it is smooth and then add in some butter (I used Earth Balance), orange zest and cinnamon. That is it!!! Really? Really!
The dough, which has been rising for about an hour or more, gets rolled out and the filling gets spread out.
And we rollllll, cut and put in a pan.
And because life, is life, I popped this pan in the fridge overnight to rise. The next morning I took the pans out for about a half an hour before baking to take the chill off. After they baked up I drizzled it with some icing. I am working on this part…I need to find the ‘perfect’ icing. But I added in some orange zest to make the rolls pop a bit more…you know, shine bright like a diamond and all that jazz.
I have to say these were the bigger hit at our brunch! The traditional rolls are good, but the cinnamon date mixture takes the rolls over the top. Maybe it is the hint of orange that takes them over the top or the richness of the dates? Either way, they are a must bake! There was leftover date mixture and I found myself snacking on cheese, crackers with a dab of the date mixture? Uhm, yes please and thank you, kindly! Thanks for reading, friends!!
- Recipe slightly modified from Naturally Ella and Bon Appetit
- 3/4 C. almond milk, warmed
- 2 1/4 t. yeast
- 1 T. cane sugar
- 2 T. coconut oil, melted
- 1 1/2 t. salt
- 1 T. ground flax seed
- 3 T. water
- 1 C. whole wheat flour
- 1/2 - 1 C. all purpose flour
- For the filling:
- 8 oz. of chopped dates
- 1 1/2 C. water
- 1/4 t. kosher salt
- 1/2 C. butter
- 1 T. finely zested orange
- 1 t. cinnamon
- For the dough:
- In a small bowl add the ground flax meal and water. Set aside. Heat almond milk for about a minute in the microwave.
- In the bowl of the stand mixer, with the dough hook attached, add in the yeast, warmed milk and sugar. Let this sit and let the yeast proof, about 5 minutes. Add the coconut oil, flax seed 'egg', salt and whole wheat flour. Mix to combine.
- Add in the all purpose flour 1/4 cup at a time, letting the flour mix in before adding in the next 1/4 cup. The dough should be soft, come away from the sides, but not be sticky. This should take about 5-8 minutes.
- Form the dough into a ball and place back in the mixing bowl, brush with some extra coconut oil and allow to rise for 1 - 1 1/2 hours.
- For the filling:
- In a small saucepan add the water, chopped dates, and salt. Bring this to a boil and reduce to a simmer until the dates soften, (mashing as you go) about 10 - 15 minutes. The mixture will start to thicken slightly.
- Remove this from the heat and stir in the butter, orange zest and cinnamon.
- Take the dough ball and roll it out to a rectangle shape of roughly 8 X 12" rectangle. Spread on the date mixture, leaving about an inch border on the edges. Spread the mixture fairly thin (it is thick but has a tendency to ooze a bit.)
- Roll the edge closest to you and roll away, forming a log. Tuck the ends of the log under and be sure to pinch the seam running along the length of the dough.
- Cut the rolls into 8 equal pieces - I cut the log in half, cut those sections in half, and cut again.
- Put the rolls in a lightly oiled pan, cover with wrap and put in the refrigerator to rise overnight. Or let the rolls rise, covered with a towel, for about an hour before baking.
- When ready to bake, preheat the oven to 350*. Bake the rolls for 15-20 minutes until golden brown and firm to the touch. Let the rolls cool slightly before icing. Enjoy!