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GIANT DATE CARAMEL CINNAMON ROLL Recipe

GIANT DATE CARAMEL CINNAMON ROLL Recipe

★★★★★

4.7 from 30 reviews
  • Author: lina
  • Total Time: 1 hour 20 mins
  • Yield: 1 large 9-inch giant cinnamon roll (6 servings) 1x
  • Diet: Vegetarian

Description

Indulge in the ultimate treat with this Giant Date Caramel Cinnamon Roll, featuring a soft, fluffy dough enveloped in rich date caramel and warm cinnamon-sugar filling. Finished with a luscious cream cheese icing, this decadent dessert is perfect for special breakfasts or cozy gatherings.

Ingredients

Scale

Date Caramel

  • 20 medjool dates, pitted
  • Boiling water, enough to cover dates
  • 1 cup (240ml) milk
  • 1 tsp (4g) vanilla extract
  • 1/2 tsp (3g) salt

Dough

  • 3/4 cup (180ml) warm milk (~110°F)
  • 2 1/2 tsp (8g) instant or active dry yeast
  • 1 egg, room temperature
  • 1/3 cup (76g) salted butter, very softened
  • 1/4 cup (50g) granulated sugar, divided
  • 1/2 tsp (3g) salt
  • 2 1/2 cups (315g) bread flour

Filling and Topping

  • 1/2 cup (120g) brown sugar (optional)
  • 1 tbsp (8g) cinnamon
  • 1/3 cup (80ml) heavy cream, for pouring over
  • Cream cheese icing (recipe on the website)

Instructions

  1. Prepare Date Caramel: Place the pitted medjool dates in a bowl and cover them with boiling water. Let them soak for 30 minutes to soften. Drain the dates and transfer them to a blender or food processor. Add 1 cup milk, vanilla extract, and salt. Blend everything until smooth and creamy. Set aside or refrigerate for up to 2 weeks.
  2. Activate Yeast: Pour warm milk into a large bowl. Add 1 tablespoon of sugar and sprinkle the yeast on top. Stir gently and let it sit for 3-5 minutes until the mixture becomes frothy, confirming the yeast is active.
  3. Mix Dough: To the yeast mixture, add the egg, softened butter, and remaining sugar. Mix until combined. Then add the bread flour and salt. Stir to combine the dough, then let it rest for 5 minutes.
  4. Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes by hand or with a stand mixer until the dough is smooth and elastic.
  5. First Rise: Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and allow it to rise in a warm place for about 30 minutes, or until it doubles in size.
  6. Prepare the Pan: Grease a 9-inch round springform or cake pan thoroughly with butter to prevent sticking.
  7. Shape and Fill Rolls: Once the dough has doubled, turn it out onto a floured surface. Roll the dough into a 15 by 12-inch rectangle. Spread 1 cup of the prepared date caramel evenly over the surface, then sprinkle with the brown sugar and cinnamon.
  8. Form Cinnamon Rolls: Using a sharp knife or dough cutter, slice the rectangle into six 2-inch-wide strips. Beginning with one strip, tightly roll it and place it in the center of the prepared pan. Coil the remaining five strips neatly around the center roll, forming a giant cinnamon roll.
  9. Second Proof: Loosely cover the pan with a cloth and let it proof in a warm area for 45 minutes, or until the rolls become puffy.
  10. Preheat Oven & Add Cream: Preheat the oven to 350°F (175°C). Warm the heavy cream and gently pour it over the entire cinnamon roll to add moisture while baking.
  11. Bake Rolls: Bake at 350°F for 30-35 minutes until the rolls are golden brown and cooked through. Remove from oven and allow to cool in the pan for 10 minutes.
  12. Finish with Icing: Spread the cream cheese icing generously over the warm cinnamon roll. Slice and serve immediately for the best taste and texture.

Notes

  • You can make the date caramel up to 2 weeks in advance and store it in the refrigerator.
  • If you prefer, use your favorite cream cheese icing recipe or purchase pre-made icing.
  • Make sure not to overproof the dough to avoid overly dense rolls.
  • Warm the heavy cream gently; avoid boiling to prevent curdling.
  • Medjool dates provide natural sweetness and moisture, but you can substitute with other soft dates if unavailable.
  • This recipe makes one 9-inch giant cinnamon roll, perfect for sharing.
  • Prep Time: 45 mins
  • Cook Time: 30-35 mins
  • Category: Dessert, Breakfast, Brunch
  • Method: Baking, Proofing
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of giant cinnamon roll
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Keywords: giant cinnamon roll, date caramel, cinnamon roll recipe, soft bread dessert, caramel cinnamon roll, brunch recipe

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Find it online: https://yummybylina.com/giant-date-caramel-cinnamon-roll-recipe/