Nothing feels more special for a holiday season breakfast than orange date cinnamon rolls. I love cinnamon rolls of every sort: from a pop tube, from scratch, eaten by unraveling the fluffy dough, and starting with the gooey centers first. While I can’t get enough of the classic, I made a few tweaks to tradition with this recipe by featuring an unexpected but wildly delicious ingredient in the filling: dates.
These orange date cinnamon rolls are just as ooey and gooey as the classic, but they’re made with no refined sugar in the filling. Instead, soaked dates blended 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 more delicious.
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 truthfully, I am an absolute fiend about making my desserts and sweet treats not too sweet. I want to thoroughly enjoy my sweet treats, which means finding the right balance of flavors.
Using dates in the filling gives these 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 they’re in there. To make the date paste, soak pitted dates in hot water until they’re soft (this takes about 20-30 minutes). Then, blend the dates with spices and orange zest until smooth. If the paste feels too thick, add some of the reserved date water for a smooth, spreadable texture. Don’t worry—I was a date skeptic too, but this is a great party trick for adding flavor in an unexpected way.
What spices go into the filling for these cinnamon rolls?
Y’all know I love fresh spices, and to make these orange date cinnamon rolls as balanced as possible, I go heavy-handed 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 a little spicy with a savory finish—addictive like a hot tamale. But once the cinnamon rolls are baked and covered in frosting, all the heat mellows out and turns into an unctuous, flavor-forward treat.
How do I make cinnamon roll dough?
I’ve been a disciple of Sarah Kieffer’s for a long time and have made her cinnamon rolls more times than I can count. Making risen dough can feel intimidating, but I’ve learned to go through the motions and understand how to feel the dough to know when it’s ready. For these orange date cinnamon rolls, I use Sarah’s recipe, which makes an incredibly soft and pillowy dough.
What do 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 topping for orange date cinnamon rolls. When they come out of the oven, spread a thin layer while the rolls are still warm so the frosting melts into every nook and cranny. Add the rest after they cool a bit, and save any extra—you’ll definitely want it around.
Description
Upgrade your cinnamon rolls with this spiced date paste version.
for the dough:
for the filling:
- 12–15 Medjool dates, pitted
- 2 cups of simmering hot water
- 1 1/2 tablespoons ground cinnamon
- 1/2 tablespoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 tsp salt
- zest of 1 orange
- 1–2 tablespoons orange juice
for the orange cream cheese frosting:
- 4 ounces cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 1 – 1 1/2 cup powdered sugar
- pinch of salt
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- zest of 1/2 an orange
- Prep your favorite cinnamon roll dough. Make the date paste during final rise.
- To make the date paste, add about 2 cups of water to a stovetop pot and bring to a simmer or to a tea kettle. Add the pitted dates to a large bowl and pour over the hot water. Let the dates sit in the water for about 20-30 minutes until they are soft.
- In a food processor, add the softened dates (reserve the water), cinnamon, ginger, cardamom, salt, and orange zest and juice. Blend 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 these come out sweet enough without. If the paste is too thick, add a tablespoon of the date water at a time if needed.
- Roll out your dough into a 12 x 16 inch rectangle and spread the date paste into an even layer on the dough. Starting with the long side, roll the dough into a tight log. Using a sharp knife or unflavored dental floss, cut the dough into 1-2 inch thick rolls (depending on how big you like your cinnamon rolls).
- Place the rolls into a prepped pan and follow your dough instructions if the rolls need another rise and follow dough instructions for the baking directions.
- While the rolls are baking, prep the frosting. Add the cream cheese, butter powdered sugar, salt, vanilla, orange juice and zest into a bowl. Mix until smooth using a hand mixer or whisk. Taste and adjust sugar if needed.
- When the rolls are done baking, remove from oven and spread over 1/2 cup of frosting on the warm rolls. Set aside and let come to room temperature. When slightly cooler, spread over additional frosting. Enjoy!
