Whole Wheat Cinnamon Rolls Made With Dates – Unique & Unexpected

Looking For Something Unique & Unexpected to bake? Look no further, these Whole Wheat Cinnamon Rolls Made With Dates were out of this world good! I expected a cinnamon raisin flavor & texture. But, the fresh dates had something else in mind.

Why You Need To Try This Recipe?

Firstly, I am so glad I made these pillowy cinnamon rolls with the Dates we picked up at a local Date store while we were staying near Palm Springs, California. Because, I love to use local ingredients when I can. Also, I love to try new things! If you don’t have access to Fresh dates, you could sub for dried dates, I will explain what you need to do differently next. But, this whole wheat cinnamon rolls made with dates recipe was such a delightful surprise! The dates brought a chocolate – caramel-ish flavor to the cinnamon rolls, and they kind of just melted in with the filling, so the texture was more like a regular cinnamon roll.

Can I Use Dried Dates Instead Of Fresh Dates?

Yes, you can use dried dates instead of fresh dates, but the process is a bit different. If you want to use dried dates, you will need to soak them in some hot or boiling water for about 10-30 minutes to allow the dates to absorb some moisture and soften up. But, flavor wise, both would be delicious in this recipe.

Here are some of the dates we purchased while touring the Shields Date Farm. Just an assorted tray of many different Fresh date varieties.

Do You Soak Dates In Hot Or Cold Water?

You can actually soak dates in hot or cold water, it just depends on how long you have available to soak them. So, to soak them in cold water, you will need to soak them overnight. But, to soak them in hot or boiling water, they will be ready to use in 10 – 30 minutes. Soaking dates in water, allows the dried date to absorb the liquid, making them softer, and sweeter. These soaking rules apply to dried dates of course.

Ingredients For This Whole Wheat Cinnamon Rolls Made With Dates Recipe

• 1/2 cup milk
• 3/4 cup water
• 1/2 cup brown sugar
• 1/2 tsp salt
• 4 TBSP butter
• 3&3/4 cup Flour (465g) ( I milled about 2&1/4 cup of hard white wheat berries to get this)
• 2 room temperature eggs
• 1 tsp vanilla I love to make my own Homemade Vanilla, HERE is a video I made to show that process
• 2&1/4 tsp yeast

Ingredients For Filling

• 4 TBSP melted butter
• 1/2 cup whole pitted dates (diced, but they turn into a sticky paste)
• 1/4 cup brown sugar
• 1 TBSP cinnamon
• 1/4 tsp cardamom
• pinch of salt
• 1/8 cup date sugar (*optional)

*Optional – Ingredients For Icing

• 3 TBSP melted butter
• 1/2 cup powdered sugar
• 1/8 tsp vanilla
• 1 TBSP milk (as needed to thin)

Instructions For Making This Whole Wheat Cinnamon Rolls Made With Dates Recipe

1. Add milk, water, brown sugar, salt, and butter to a medium sauce pan. Cook on medium high until the milk is scalded (just before boiling), and the butter and sugar are melted. Set aside to cool below 110*F
2. Mill Flour while that mixture is cooling
3. After the milk mixture had cooled a bit, pour it into your stand mixer.
4. Next, pour in the fresh milled flour, and begin to mix on low until it is mostly combined.
5. Then, add your eggs and vanilla. Mix to incorporate (It will seem separated at first, keep mixing until it is all one cohesive dough)
6. Once all incorporated, let the dough rest for about 15 minutes so the fresh milled flour can start to absorb the liquids.
7. Make your filling while waiting. Heat up butter, and add dates, brown sugar, salt, cinnamon, cardamom, and date sugar. Mix until it comes together. (This will seem like a sticky paste.)
8. Now, After the dough has rested, add the instant yeast. Mix until the yeast is incorporated.
9. So, now it is ready to start the kneading process. Knead on level 2 until is passes the window pane test. You can see this pass/fail test in my short video HERE. (This could take up to 20-25 minutes with fresh milled flour, don’t rush the process for best results)
10. After the dough passes the window pane test, cover and let rise for 1 to 2 hours, or until doubled in size.
11. Once dough has risen, take it to a lightly oiled surface. Press or roll your dough out flat to a 15 x 17 inch rectangle.
12. Evenly distribute the filling (I had to just break it up with my hands) all over the top, and from the short side, roll the dough into a log.
13. Divide dough into 12 even pieces.
14. Place on a lined 9×13 baking pan. Cover these, and let them rise for about 40 minutes. (or overnight in the fridge.)
15. Bake at 350* F for 18-20 minutes. (If using the refrigerator method, set the cinnamon rolls on the counter the next day for 1-2 hours to come to room temperature. Then bake.
16. *Optional- Make icing by melting butter, adding powdered sugar, vanilla, and milk as needed. Pour on when cinnamon rolls are still warm for a glaze icing.

Why Do You Have To Heat Milk Before Adding It To Dough?

Heating up the milk works in two ways. Firstly, cold milk inhibits gluten formation, and we want gluten formation for this dough. This is what helps the dough become stretchy & pillowy. Which then baked to a light and airy end product. Secondly, when you heat the milk, you add the butter, sugar, and other liquids which help all those ingredients to come together as one for even distribution.

You can see how stretchy this dough gets when it is kneaded long enough. Knead until it passes the window pane test. HERE is a short video I made to show a passing and failing window pane test.

Can I Refrigerate My Cinnamon Rolls Overnight?

Yes! Cinnamon Rolls can be refrigerated overnight! In fact, that is my absolute favorite way to make cinnamon rolls. Here are the steps to follow to put cinnamon rolls in the refrigerator overnight:

1. Make the Cinnamon Roll Dough & Let it do the first rise.
2. Fill & Shape the Cinnamon Rolls with your desired filling.
3. Place the Shaped Cinnamon Rolls on a parchment paper lined 9×13 baking sheet. (This recipe makes 12 cinnamon rolls)
4. Cover with cling film, and place in refrigerator overnight.
5. The next morning, take the cinnamon rolls out of the refrigerator, keeping them covered, and place on the counter for 1-2 hours. Let them come up to room temperature.
6. Once they are at room temperature, bake them at 350* F for 18-20 minutes.
7. Enjoy, fresh warm cinnamon rolls, with little to no effort in the morning! (You did all the prep work the night before.)

If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. I Recommend Starting With That Post.

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Whole Wheat Cinnamon Rolls Made With Dates – Unique & Unexpected Video

Whole Wheat Cinnamon Rolls Made With Dates

Looking For Something Unique & Unexpected to bake? Look no further, these Whole Wheat Cinnamon Rolls Made With Dates were out of this world good! I expected a cinnamon raisin flavor & texture. But, the fresh dates had something else in mind.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 18 minutes mins

rise time 2 hours hrs

Total Time 2 hours hrs 58 minutes mins

Servings 12 cinnamon rolls

Ingredients

  

• 1/2 cup milk
• 3/4 cup water
• 1/2 cup brown sugar
• 1/2 tsp salt
• 4 TBSP butter
• 3&3/4 cup Fresh Milled Flour 465g ( I milled about 2&1/4 cup of hard white wheat berries to get this)
• 2 room temperature eggs
• 1 tsp vanilla
• 2&1/4 tsp yeast

Ingredients for Filling

• 4 TBSP Melted butter
• 1/2 cup whole pitted dates (diced, but they turn into a sticky paste)
• 1/4 cup brown sugar
• 1 TBSP cinnamon
• 1/4 tsp cardamom
• 1 pinch of salt
• 1/8 cup date sugar (*optional)

Ingredients For Icing (*Optional)

• 3 TBSP Melted butter
• 1/2 cup powdered sugar
• 1/8 tsp vanilla
• 1 TBSP milk (as needed to thin)

Instructions

 

• Add milk, water, brown sugar, salt, and butter to a medium sauce pan. Cook on medium high until the milk is scalded (just before boiling), and the butter and sugar are melted. Set aside to cool below 110*F
• Mill Flour while that mixture is cooling
• After the milk mixture had cooled a bit, pour it into your stand mixer.
• Next, pour in the fresh milled flour, and begin to mix on low until it is mostly combined.
• Then, add your eggs and vanilla. Mix to incorporate (It will seem separated at first, keep mixing until it is all one cohesive dough)
• Once all incorporated, let the dough rest for about 15 minutes so the fresh milled flour can start to absorb the liquids.
• Make your filling while waiting. Heat up butter, and add dates, brown sugar, salt, cinnamon, cardamom, and date sugar. Mix until it comes together. (This will seem like a sticky paste.)
• Now, After the dough has rested, add the instant yeast. Mix until the yeast is incorporated.
• So, now it is ready to start the kneading process. Knead on level 2 until is passes the window pane test. You can see this pass/fail test in my short video HERE. (This could take up to 20-25 minutes with fresh milled flour, don’t rush the process for best results)
• After the dough passes the window pane test, cover and let rise for 1 to 2 hours, or until doubled in size.
• Once dough has risen, take it to a lightly oiled surface. Press or roll your dough out flat to a 15 x 17 inch rectangle.
• Evenly distribute the filling (I had to just break it up with my hands) all over the top, and from the short side, roll the dough into a log.
• Divide dough into 12 even pieces.
• Place on a lined 9×13 baking pan. Cover these, and let them rise for about 40 minutes. (or overnight in the fridge.)
• Bake at 350* F for 18-20 minutes. (If using the refrigerator method, set the cinnamon rolls on the counter the next day for 1-2 hours to come to room temperature. Then bake.
• *Optional- Make icing by melting butter, adding powdered sugar, vanilla, and milk as needed. Pour on when cinnamon rolls are still warm for a glaze icing.

Video

Keyword cinnamon rolls, dates, fresh ground flour, fresh milled flour, whole grain, whole wheat, yeast

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