Date Cinnamon Rolls
Baked over a layer of caramel, these rolls are flipped after baking to reveal a sticky, caramel-coated date topping that seeps into the soft, pillowy dough.
Ingredients
Dough
2 1/2 cups flour
1 cup warm milk
2 tsp instant dry yeast
4 tbsp sugar
1/2 tsp salt
1 egg
60 g butter
1/3 cup cream
Filling
1/2 cup brown sugar
1 tbsp cinnamon
100 g butter, cubed
Topping
1/2 cup brown sugar
50 g butter
1 1/2 (350 g) cup pitted dates
1/2 cup slivered almonds
Method
In a bowl, mix the yeast, sugar, and milk. Cover and set aside for 10 minutes in a warm place until bubbles appear.
In a mixing bowl fitted with a hook attachment, place the flour, salt, melted butter, egg, and the milk mixture. Mix for 5-6 minutes on medium speed until the dough is smooth.
Cover the bowl, and let it proof for an hour.
In a saucepan, melt the sugar and butter together to make the caramel.
Spread this mixture on a 13x9-inch baking dish lined with baking paper. Sprinkle the slivered almonds over the caramel and lay the dates on top.
Preheat the oven to 180°C/350°F.
Sprinkle flour on a clean surface. Roll the dough into a rectangle and spread the cinnamon evenly over the surface. Sprinkle the brown sugar evenly, and scatter the butter pieces on top.
Roll the dough tightly into a log. Cut into slices and place them in the prepared baking dish on top of the caramel, almonds, and dates.
Drizzle the cream on top of the rolls.
Bake for 30 to 35 minutes, or until golden brown.
Allow the rolls to cool for 5 minutes, then flip the baking dish over onto a serving plate to let the caramel and toppings coat the rolls. Serve warm.
