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Cinnamon Rolls

with Butter& Date
  • Prep Time: 40 mins.
  • Cook Time: 25 mins.
  • Tot. Time: 2 hrs
  • Servings: 8

Soft, fluffy rolls made from a tangzhong dough, rolled up with a buttery date and cinnamon filling and baked until golden. They’re topped with a creamy cheese frosting, caramel sauce and pecans.

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  • Warm water 60 ml ✓
  • Flour 4¼ cups ✓
  • Sugar 1 tsp ✓
  • Yeast ✓
  • Buttermilk ½ Cup ✓
  • Almarai melted butter ½ Cup ✓
  • Egg 1 ✓
  • Date paste 1 Cup ✓
  • Butter 3 TBSP ✓
  • Brown sugar 2 TBSP ✓
  • Cinnamon 1 Cup ✓
  • Almarai creamy cheese ½ Cup ✓
  • Liquid vanilla ½ tsp ✓
  • Caramel sauce ✓
  • Chopped pecans ✓
  1. Cook the water and 3 tbsp flour in a pan, stirring, until it forms a thick paste, then let it cool.
  2. Mix the yeast and 1 tsp sugar into the 60 ml warm water. In the mixer bowl, add the flour, buttermilk, egg and melted butter, then add the tangzhong and knead into a smooth dough.
  3. Place the dough in a buttered bowl, cover it with a towel and let it rise.
  4. Mix the date paste, butter, brown sugar and cinnamon into a smooth filling.
  5. Roll the dough out into a rectangle on a floured surface, spread the filling over it and roll it up into a log.
  6. Cut the log into pieces with a knife and place them in a baking tray brushed with 2 tbsp melted butter. Let them rise again, then bake until golden.
  7. Beat the creamy cheese with the vanilla until smooth.
  8. Spoon the frosting over the warm rolls, then top with caramel sauce and pecans.