Ingredients
Equipment
Method
- In a mixing bowl, combine the warm milk, sugar, and yeast. Let it rest for about 5 minutes, or until frothy.
- Add the flour, salt, eggs, melted butter, and cinnamon to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Place in a greased bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
- Once risen, punch down the dough and roll it out into a rectangle about 1 cm thick.
- Spread the chopped dates evenly across the dough. If using, sprinkle the walnuts or pecans over the dates.
- Roll the dough tightly into a log, sealing the edges. Slice the log into 12 even pieces.
- Place the rolls cut-side up on a parchment-lined baking tray, leaving some space between them. Cover with a cloth and let them rise for another 30 minutes.
- Preheat the oven to 180°C (350°F). Bake the rolls for about 25 minutes or until golden brown and baked through.
- While baking, prepare the date caramel by simmering 150 g chopped dates with 100 ml water over low heat until the dates dissolve into a paste. Blend until smooth if necessary.
- Once the rolls are out of the oven, drizzle with warm date caramel and garnish with powdered sugar. Enjoy warm!
Nutrition
Notes
Feel free to experiment with the filling by adding a mix of dried fruits or nuts if you want to personalize your sweet rolls! If you don't have Medjool dates, other varieties can work too, but you might want to adjust the sweetness. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. To reheat, pop them in a warm oven for a few minutes. Enjoy the delightful process of making this pastry as much as you will enjoy devouring it!