Nothing feels more special for holiday season breakfast than Orange Date Cinnamon Rolls. I love cinnamon rolls of all kinds. From the pop tube, start by unwrapping and eating the fluffy dough, starting with the sticky center. I can’t get enough of the classic dish, but I put a few twists on the tradition with this recipe by incorporating an unexpected but very delicious ingredient: dates into the filling.
These Orange Date Cinnamon Rolls are just as sticky and gooey as the classics, but they’re made without refined sugar in the filling. Instead, soaked dates mixed with tons of spices and orange zest create the ultimate flavor and take cinnamon rolls to the next level. Trust me. Your holiday brunch will be even more delicious.
How do I create a date paste?
There’s nothing wrong with using classic cinnamon brown sugar crumbles mixed with butter for a cinnamon roll filling. But actually, I really like making desserts and sweet treats that aren’t too sweet. I like to thoroughly enjoy sweet treats. This means finding the right balance of flavors.
Using a date in the fill gives: Orange Jujube Cinnamon Rolls It maintains the classic sticky texture while retaining the caramel flavor. In fact, if you didn’t know I used a date, you might have a hard time guessing that the date was there. To make jujube paste, soak pitted dates in hot water until soft (about 20 to 30 minutes). Then mix the dates with the spices and orange zest until smooth. If the paste feels too thick, add some of the reserved dates for a smooth, spreadable texture. Don’t worry. I, too, was skeptical about the date, but it’s a great party secret that can add flavor in unexpected ways.
What spices are in these cinnamon rolls?
You all know that I love fresh spices. To make my Orange Date Cinnamon Rolls as balanced as possible, I use way too many spices. I used freshly ground cinnamon, healthy ginger, cardamom, salt, and lots of orange peel. Before baking, the filling has a slightly spicy flavor and a savory finish that makes it as addictive as a hot tamale. But once the cinnamon rolls are baked and covered in frosting, all the heat is tempered and transformed into a neat, flavorful snack.
How do you make cinnamon roll dough?
I have been a student of Sarah Kieffer for a long time and cinnamon roll More times than I can count. Making rising dough can be intimidating, but I’ve learned how to go through the motions and understand how to know when the dough is ready. This Orange Date Cinnamon rollI use Sarah’s recipe which makes an incredibly soft and fluffy dough.
What do you frost these cinnamon rolls with?
Four words: Orange Cream Cheese Frosting. Soft, slightly sweet, and balanced with bold orange, this frosting is the ultimate topping for Orange Jujube Cinnamon Rolls. When the rolls come out of the oven and are still warm, roll out a thin layer so the frosting melts into every nook and cranny. Let cool slightly, then add the rest and save the extra. You will definitely want it.
explanation
Upgrade your cinnamon rolls with a spicy date paste version.
kneading:
For charging:
- 12–15 Medjool jujube, pitted
- 2 cup boiling hot water
- 1 1/2 tablespoons cinnamon powder
- 1/2 tablespoon ginger powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- zest 1 orange
- 1–2 tablespoon of orange juice
Orange Cream Cheese Frosting:
- 4 oz. Cream cheese, stored at room temperature
- 4 tablespoons Butter, stored at room temperature
- 1 – 1 1/2 cup icing sugar
- a pinch of salt
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- zest 1/2 orange
- Prepare your favorite cinnamon roll dough. Please add the date of final fermentation.
- To make date paste, boil about 2 cups of water in a stovetop pot or add it to a tea kettle. Put the seeded jujubes in a large bowl and pour hot water. Soak the dates in water for about 20 to 30 minutes until they are soft.
- In a food processor, add softened dates (reserving the water), cinnamon, ginger, cardamom, salt, orange zest and juice. Mix until the mixture is smooth. Taste and adjust spices. If you like your mixture a little sweeter you can add a tablespoon of coconut sugar, but I think this is sweet enough on its own. If the batter is too thick, add a tablespoon of date water as needed.
- Roll out the dough into a 12-by-16-inch rectangle and spread the date paste in an even layer over the dough. Starting from 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 kneading instructions for baking directions if you need to re-up the rolls.
- While the rolls are baking, prepare the frosting. Place cream cheese, butter, icing sugar, salt, vanilla, orange juice, and zest in a bowl. Mix with a hand mixer or whisk until smooth. Taste and adjust sugar if necessary.
- Once the rolls are baked, remove from the oven and spread 1/2 cup of frosting over the warm rolls. Set aside and leave at room temperature. Once slightly cool, drizzle with additional frosting. take pleasure in!
