Cinnamon-Date Rolls round 2! Still have those dates in the fridge...
From Cooking Light
Hands-on: 40 minutes
Total: 3 hours
Dough:
1 tsp. granulated sugar
1 package active dry yeast (about 2.25 tsp)
3/4 cup warm water (100-110 degrees)
1/3 cup granulated sugar
3 TBSP butter, melted (I used unsalted, but could try with salted?)
1/2 tsp table salt
1 large egg
3 1/4 cups all-purpose flour (about 15 and 3/4 oz)
Filling:
2/3 cup packed brown sugar (I used mostly dark)
1 tsp ground cinnamon
1 tsp grated orange rind (optional, I omit)
2 TBSP butter, melted (I used unsalted, could probably use salted)
3/4 cup chopped pitted dates
1/4 cup finely chopped toasted pecans
Glaze
1 cup powdered sugar
2 TBSP maple syrup
1 TBSP milk (can be any fat)
To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.
Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.
To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.
Preheat oven to 375°.
Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.
To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.
My notes:
1. Used all purpose. Used table salt. Omitted the orange peel, and added a little cardamom.
2. Chopped the pecans and the dates pretty fine.
3. Dough came together nicely. Rose nicely (took an hour in a warm kitchen) and was easy to roll out post rise. I rolled it out to 10 x 15 but next time I might leave the dough a little thicker because it started to fall apart as I sliced it.
4. It ended up falling apart entirely when I tried to cut the roll. Would consider possibly rolling it up and then wrapping in plastic wrap in the fridge to allow it to firm up a bit before cutting...
5. I did my best and baked it anyway, and made the made glaze as written— it’s good warm, quite sweet. It was very brown at the 20 minutes mark in my oven— would try checking at the 15 mark next time.
6. Would consider trying to do second rise in fridge overnight. Would also call this recipe more of a coffee cake than cinnamon rolls, as mine turned bread-ier than squishier.
