Nothing sounds more special for a holiday season breakfast than an orange date cinnamon roll. I love cinnamon rolls of all kinds: from the pop tube, from scratch, eaten by unrolling the soft dough, and I start with the gooey centers first. Although I can’t get enough of the classic, I made a few custom tweaks to this recipe by adding an unexpected but very delicious ingredient to the filling: dates.
These orange date cinnamon rolls are just as ooey and gooey as the classics, but made without refined sugar in the filling. Instead, soaked dates combined with tons of spices and orange zest create the ultimate flavor spread, taking these cinnamon rolls to the next level. Trust me, your holiday brunch is about to get even better.
How do you make date paste?
There’s nothing wrong with using a classic cinnamon-brown sugar crumble mixed with butter for a cinnamon roll filling. But honestly, I’m a person who really likes to make my desserts and sweets less sweet. I want to fully enjoy my pleasure, which means finding the right balance of flavors.
Using dates in the fill provides this orange date cinnamon rolls their classic gooey texture while retaining that caramel flavor. In fact, if you didn’t know I used dates, it might be hard to guess that they exist. To make the date paste, soak pitted dates in hot water until soft (this takes about 20-30 minutes). Then, blend the dates with the spices and orange zest until smooth. If the paste feels too thick, add the reserved date water for a smooth, spreadable texture. Don’t worry—I was a bit of a skeptic myself, but this is a great party trick for adding flavor in an unexpected way.
What spices go into the filling of these cinnamon rolls?
I know I love fresh spices, and to make these orange date cinnamon rolls as balanced as possible, I’m going heavy on the spices. I used freshly ground cinnamon, a healthy dose of ginger, cardamom, salt, and lots of orange zest. Before baking, the filling will taste slightly spicy with a sweet-addictive finish like a hot tamale. But when the cinnamon rolls are baked and covered with frosting, all the heat melts away and turns into a bad taste, a great taste.
How do I make cinnamon roll dough?
I have been a student of Sarah Kieffer for a long time and have made her cinnamon rolls more times than I can count. Making risen dough can seem intimidating, but I’ve learned to walk and understand how to feel the dough so I know when it’s ready. In these orange date cinnamon scrollsI use Sarah’s recipe, which makes a wonderfully soft and pillowy dough.
What did 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 in cinnamon orange date rolls. When they come out of the oven, spread a thin layer while the rolls are still warm so that the frosting melts in all the nooks and crannies. Add the rest after it cools a bit, and save any extra—you’ll definitely want it.
Explanation
Spice up your cinnamon rolls with this flavored date paste version.
for the dough:
filler:
- 12–15 Medjool dates, combined
- 2 cups of boiling hot water
- 1 1/2 tbsp ground cinnamon
- 1/2 spoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 tsp salt
- zest of 1 an orange
- 1–2 spoons of orange juice
with orange cream cheese frosting:
- 4 ounces cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 1 – 1 1/2 cup powdered sugar
- a pinch of salt
- 1 teaspoon vanilla
- 2 tablespoons Orange juice
- zest of 1/2 an orange
- Prepare your favorite cinnamon dough. Make sure to paste the date at the time of the last increase.
- To make the date paste, add about two cups of water to a pot on the stove and bring to a boil or in a tea kettle. Add dates to the pits in a large bowl and pour hot water. Let the dates sit in the water for about 20-30 minutes until they soften.
- In a food processor, add the soft dates (reserve the water), cinnamon, ginger, cardamom, salt, and orange zest and juice. Blend until the mixture is smooth. Taste and adjust the seasoning. If you like your mixture a little sweeter, you can add a tablespoon of coconut sugar, but I think these come out sweet enough on the outside. If the batter is too thick, add a tablespoon of date water at a time if needed.
- Roll out your dough into a 12 x 16 inch rectangle and spread the date dough into an even layer on the dough. Starting from the long side, roll the dough into a tight log. Using a sharp knife or blunt dental floss, cut the dough into 1-2 inch rolls (depending on how much you like your cinnamon rolls).
- Place the rolls on the prepared pan and follow your dough instructions if the rolls need extra rise and follow the dough instructions for baking directions.
- While the rolls are baking, prepare the frosting. Add the cream cheese, butter, powdered sugar, salt, vanilla, orange juice and zest to a bowl. Blend until smooth using a hand mixer or a whisk. Taste and adjust sugar if needed.
- When the rolls are done baking, remove from the oven and spread over 1/2 cup of frosting on the warm rolls. Set aside and allow to come to room temperature. Once cool, spread over more frosting. Enjoy!