Can you believe it is already autumn? This pandemic has made me completely lost track of time! Autumn is my favourite season of the year. Think of cozying up at home with trash telly, hot chocolate and of course comfort food! I definitely have a soft spot for decadent warm desserts on a rainy day and my favourite one of all is sticky date pudding (and always will be!). I wanted to create something with similar flavours but in a form of a cinnamon roll because I am a bit obsessed with cinnamon rolls in case you didn’t know already! So there you have it – Vegan cinnamon rolls filled with date butter, baked to perfection and finished with a sticky caramel glaze. The process for these vegan rolls is the same as the cinnamon rolls with brown butter glaze, so make sure to check the video on my YouTube channel for guidance. The only question is – will you serve yours will one or two scoops of ice cream? I personally like my ice cream scoops in pairs!
Ingredients for vegan sticky date cinnamon rolls
- Bread flour: Bread flour is higher in gluten which means better structure, softer and fluffier cinnamon rolls.
- Salt: I put salt in most, if not in all my bakes. Not only it balances the sweetness but it also tightens the gluten structure.
- Vegan Butter: Nowadays you can really get your hands on some good quality vegan butter. Make sure that the butter is cold so you can crumble it into the dough without it melting.
- Active dry yeast: We are going to ‘wake up ‘the yeast by warming up the milk and sprinkling the yeast on top.
- Coconut milk: As far as vegan milk alternatives go coconut milk has the best consistency for baking. You can also use almond or oat if you prefer.
- Caster sugar: Just a small amount of caster sugar goes into the actual dough for some extra sweetness.
- Date butter: You can get date butter pretty much everywhere and it is what will make your cinnamon rolls taste like a date pudding. Simply heavenly!
- Cinnamon: One of my all time favourite spices and its warmth really compliments the date flavour.
Ingredients for the caramel sauce and glaze
- Smoked sea salt: Smoked sea salt is one of my newly found favourite things to use in my bakes, especially in caramel sauce. If you can’t get your hands on some you can use regular sea salt.
- Coconut milk: Coconut milk will be used for the caramel sauce instead of cream as its creamy consistency is a great alternative.
- Light brown sugar: The reason why this caramel sauce is so easy it’s because you do not need to make a dry caramel with caster sugar. Light brown sugar has the ideal colour and molasses flavour to achieve the same result without all the trouble!
- Vegan butter: Dairy free butter will be used for the caramel sauce. Make sure it is chopped into small cubes so it melts evenly.
- Vanilla pod: The caviar of 1 vanilla pod will make the caramel sauce extra decadent. You can also use 1 tsp of vanilla extract or essence.
- Honey: As these date cinnamon rolls are vegan we won’t be using any egg wash before baking. A mix of coconut milk and honey will be brushed before placed in the oven to make the top crispy and golden while baking.
For the vegan caramel sauce
- 100g light brown sugar
- 30g coconut milk
- 90 g dairy-free vegan butter
- 1 vanilla pod
- Pinch of smoked sea salt
For the dough (makes 10 inch cake tin / 8 portions)
- 500g bread flour
- 5 g salt
- 80g cold and cubed vegan butter
- 15g active dry yeast
- 300g coconut milk
- 40g caster sugar
For the filling
- 130g date butter
- 10g cinnamon
For the glaze
- 30g coconut milk
- 20g honey
How to make the caramel sauce
- Simply mix all the ingredients for the caramel glaze together in a medium saucepan and bring to a simmer.
- Once the mixture has thickened and is bubbling slightly (approximately 3 minutes), remove from the heat and set aside.
- Transfer to a clean bowl or jug ready to use*.
How to make the date cinnamon rolls
- In a heatproof bowl heat up the coconut milk and sugar in the microwave until the temperature reaches 30°C-35°C degrees on a thermometer. If you don’t have a digital thermometer you can test the warmth with your hand*. It shouldn’t be so hot that it burns or so cold that it feels almost straight out of the fridge.
- Sprinkle the yeast on top of the milk and sugar mix. Do not mix too vigorously.
- Place the bowl in a 30°C oven or in a warm place till risen and bubbly.
- Next in a medium bowl place flour, salt and butter. Rub the butter with your finger tips into the flour till in forms sand like crumbs. Add your risen now milk and yeast to your flour. Work the dough with your hands till it comes together and then place on a clean board and work further till it is nice and smooth.
- Place the dough back in your heatproof bowl and rest in the 30°C oven for 10-15 minutes. This step is just to rest the dough so don’t expect the dough to rise too much.
- In a small bowl mix cinnamon and date butter until combined.
- Now that the dough is ready it is time to roll and assemble!
- Dust some flour on the surface and start rolling the dough to a rectangular shape of approximately 35cm x 40cm.
- Spread your butter evenly using a palette knife making sure it reaches all the corners.
- Start rolling your cinnamon roll from the top towards yourself, making it as tight as possible.
- Cut the ‘sausage’ into 10-11 pieces using dental floss*, about 5 cm each.
- Line a 10 inch ring with parchment paper. Spray your tin with non stick spray.
- Place your cinnamon rolls into the tin leaving a 3cm gap between each other. Cling film the top and place back in the 30°C oven till doubled in size.
- Turn up your oven to 150°C fan.
- For the glaze heat the honey and coconut milk in the microwave until lukewarm and brush the cinnamon buns.
- Place in the preheated oven and bake for 40-45 minutes or until golden brown.
- Remove from the oven and let it cool until lukewarm before pouring the caramel.
- Spread the caramel sauce over the still warm rolls.
- Cut into 8 pieces the same way you would cut a cake or divide into 10 single rolls*.
- Enjoy 🙂
Notes
- I like baking my cinnamon roll in a round tin instead of a square tray, because you can cut it like a cake and you get the perfect amount of crispiness from the edge and the ideal amount of gooiness from the middle (I know it is science!). But if you like a more traditional way you can simply divide the ring into 10 rolls.
- By any means do not overheat the milk! Dry yeast is basically an organism waiting to be fed and reborn, so when heated too much it will well…. die and the dough will not rise!
- I know what you are thinking…Dental floss??!! Yes indeed! Dental floss is the best way to cut your cinnamon rolls as it doesn’t put too much pressure on the rolls when cutting. That way your rolls will have a clean finish without ruining the pattern. And if you don’t have dental floss well get one, dental hygiene is everything! J
- If your caramel is too cool and thick by the time your date rolls are ready to be glazed you can warm it slightly in the microwave.
Meringue kisses,
Athina xx
