Date & Walnut Cinnamon Rolls


Running this blog, there isn’t a day that goes by when the kitchen isn’t loaded with baked goods. That started out as a good thing, but now my cravings lean more towards the savory side rather than the sweet and I’m up to my eyes in cookies, brownies, pasta, pies and marshmallows. Finding someone to pawn it all off on is getting to be a challenge since they’re all on to me by now. Anyway, steady on. Here comes some rolls.

When it comes to bread, there’s nothing better than a warm stretchy, gooey, sweet roll. Then you add dates, nuts and cinnamon to the mix. You’re welcome. I turned to the bread god that is Paul Hollywood again for my brioche dough because who else?!


CINNAMON ROLLS: (from Paul Hollywood’s recipe)

500g strong white bread flour, plus extra for dusting

7g salt

50g caster sugar

10g instant yeast

140ml warm full-fat milk

5 medium eggs (or 4 large)

250g unsalted butter, softened

  1. In a stand mixer with the dough hook attachment, add the flour to the bowl. On one side, add the salt and sugar and the yeast to the other.
  2. Then, add the milk and eggs and mix until combined.
  3. Knead 6-8 minutes on medium speed or by hand for 10 until glossy and elastic.
  4. Add the butter and continue to knead for 4-5 minutes with the dough hook. At this point, the dough is barely able to be kneaded by hand.
  5. Once butter is fully incorporated, dump the dough into a plastic bowl, cover and chill overnight for at least 7 hours.
  6. Once the dough has chilled, roll the dough out into an 18 x 12″ rectangle. The dough should be about 1/4″ thick.
  7. Make the filling (below) and sprinkle it evenly over the top of the rectangle and then sprinkle the brown sugar over that.
  8. Roll the long side towards you into a tight spiral. Cut the ends off and begin slicing 1″ pieces. Place them in greased muffin tins and let proof for another 2-3 hours.
  9. Bake 20-30 minutes. They should be brown, but not burnt.


1 c. brown sugar

1 c. pitted dates

1 T. ground cinnamon

1/2 t. nutmeg

1/2 c. softened butter

1/2 c. chopped walnuts

1/2 c. brown sugar (SET ASIDE)

  1. In a food processor, pulse all of the ingredients but the remaining brown sugar together until combined.




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