California Walnut Cinnamon Rolls
Description
These delicious cinnamon rolls are made with a nutty date filling and a sweet cream cheese icing.
Ingredients
Dough:
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4 tablespoons unsalted butter
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3/4 cup milk
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2 1/4 teaspoons instant dry yeast (1 packet)
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1/4 cup sugar
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1 egg, at room temperature
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1 teaspoon salt
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2 1/4 cups all-purpose flour
Walnut Date Filling:
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1 1/4 cups California walnuts
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1 1/2 cups pitted dates
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1 tablespoon cinnamon
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1/4 teaspoon salt
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3 tablespoons butter, softened
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1/4 cup boiling water
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1 teaspoon honey
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1 /2 cup heavy cream
Icing:
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4 oz. cream cheese, softened
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1/4 cup unsalted butter, softened
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1 teaspoon vanilla extract
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2 cups powdered sugar
PREPARATION
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Melt butter in a small sauce pan over medium low heat. Turn heat off heat and add milk; Pour into bowl of stand mixer fitted with dough hook attachment. Sprinkle yeast over the surface and stir once; allow to bloom for one minute.
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Add sugar, salt and egg; mix on low until incorporated. Add flour and beat for 5 minutes or until a smooth dough forms and pulls away from sides of bowl and leaves a small trail on bottom of the bowl.
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Grease a large bowl and transfer dough to bowl; cover and let stand in a warm area for 2 hours or until dough has doubled in size.
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While dough is rising, chop walnuts in food processor; remove and set aside.
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Add dates, butter, cinnamon, salt, and honey; pulse to chop dates. With the food processor running, add boiling water a tablespoon at a time until a soft paste forms.
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Transfer dough to a clean, lightly floured work surface and dust lightly with flour. Roll into a 12×18-inch rectangle. Spread date paste over entire surface of the dough; sprinkle with walnuts. Starting on the long side, tightly roll dough into a log and cut into 12 equal pieces.
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Spray a 9×13-inch baking pan with cooking spray. Evenly space rolls cut side down in dish and cover with plastic. Let stand in a warm area for 1 hour or until doubled in size.
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Preheat oven to 375°F. Remove plastic from rolls and brush heavy cream over rolls. Let stand for 5 minutes. Bake for 25 minutes or until golden brown and cooked through.
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While rolls are baking, beat all icing ingredients on low in the bowl of a mixer, mixing on low until combined. Increase speed to high and beat until light and fluffy.
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Allow cinnamon rolls to cool for 5 to 10 minutes before spreading with icing.
NUTRITION
- Calories: 500 cal
- Total Fat: 24 g
- Saturated Fat: 11 g
- Polyunsaturated Fat: 5.735 g
- Monounsaturated Fat: 5.602 g
- Cholesterol: 60 mg
- Sodium: 240 mg
- Carbohydrates: 69 g
- Dietary Fiber: 4 g
- Total Sugars: 45 g
- Protein: 7 g
- Calcium: 80 mg
- Iron: 2 mg
- Potassium: 340 mg