Date Cinnamon Rolls

Here is a good recipe if you have always wanted to try making your own cinnamon rolls. It is gluten free, and if using palm shortening instead of ghee, is also vegan and dairy free. The icing includes coconut milk, which complements the date paste and cinnamon in the filling quite nicely. It takes a little longer to make than most of our recipes, but it is worth the extra labor.

Recipe for Date Paste Cinnamon Rolls made with DateME date paste organic and ready-to-use

Ingredients

For the Dough:

  • ¾ cup oat flour
  • ½ cup almond flour
  • 1 cup rice flour
  • ½ cup tapioca starch
  • 2 Tbsp. coconut sugar
  • ⅛ tsp. salt
  • ½ Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ Tbsp. coconut flour
  • 3 Tbsp. palm shortening, melted
  • 1 cup coconut milk
  • ½ Tbsp. lemon juice

 For the Filling:

  • ¾ cup DateME Date Paste
  • 1 Tbsp. ghee or palm shortening
  • ½ tsp. vanilla
  • 1 tsp. cinnamon
  • 2½ Tbsp. walnuts, crushed

For the Icing:

  • ½ cup powdered sugar
  • 1½ Tbsp. coconut milk
  • ¼ tsp. vanilla extract

 

Directions

Yield:  8-10 Rolls

  1. Mix together all dry ingredients for the dough. If you don’t have oat flour, you can make your own by blending rolled oats in a high-speed blender.
  2. Add the lemon juice to one cup of coconut milk and set aside for a few minutes. Pour the melted palm shortening in with the coconut milk and whisk together.
  3. Combine the wet ingredients with the dry ingredients. Once everything is well mixed, form into a ball and place in the refrigerator for 30 minutes.
  4. While the dough is chilling, warm the ghee or palm shortening in a small saucepan over medium low heat. Add the DateME date paste, cinnamon, and vanilla and stir occasionally until softened.  Remove from the heat and stir in the crushed walnuts. Allow to cool for a few minutes while you roll out the dough.
  5. Preheat oven to 400°F. Remove the dough from the refrigerator and roll out between two pieces of parchment paper until the dough is slightly larger than a piece of printer paper.
  6. Cut the dough so it is a rectangular shape. Spoon the date paste filling in the middle of the dough and spread it evenly until about ½” of dough remains uncovered on the outsides of the dough. Carefully roll the dough up horizontally and cut into 8-10 slices.
  7. Place the slices on a parchment covered sheet pan and bake for about 20 minutes or until the rolls slightly puff and start to turn golden. Remove from oven and allow to cool for 30-60 minutes.
  8. Mix together the icing ingredients with a whisk to prevent lumps. Drizzle the icing on top of the rolls and enjoy!

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