Cinnamon Date Rolls are soft, naturally sweet, and full of warm spice—perfect for breakfast, dessert, or a cozy afternoon snack. These rolls take the classic cinnamon roll and give it a wholesome twist with a gooey date filling that’s rich and flavorful without being overly sugary. I love baking these when I want something sweet and comforting that still feels a little better-for-you.
Why You’ll Love This Recipe
I love this recipe because it brings together the richness of dates and the warmth of cinnamon in a soft, pillowy roll. The dates create a caramel-like filling that’s naturally sweet, so I don’t need much added sugar. These rolls are great fresh out of the oven or warmed up the next day. They also make the kitchen smell amazing while they bake!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
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All-purpose flour
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Active dry yeast
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Warm milk
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Granulated sugar or maple syrup
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Salt
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Unsalted butter (softened)
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Egg
For the date cinnamon filling:
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Medjool dates (pitted)
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Water or orange juice (for softening the dates)
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Ground cinnamon
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Butter or coconut oil
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Optional: vanilla extract, pinch of salt, chopped walnuts or pecans
For the glaze (optional):
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Powdered sugar
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Milk or cream
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Vanilla extract
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Optional: a touch of cinnamon or orange zest
Directions
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I start by activating the yeast in warm milk with a bit of sugar. Once foamy, I mix in flour, butter, egg, and salt to form a soft dough.
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I knead the dough until smooth and elastic, then cover it and let it rise for 1 to 1½ hours, until doubled in size.
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While the dough rises, I simmer the dates in water or juice until soft, then blend them with cinnamon and butter into a thick paste.
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After the dough has risen, I roll it out into a rectangle and spread the date-cinnamon filling evenly over the surface.
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I roll the dough tightly into a log and slice into rolls.
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I arrange the rolls in a greased baking dish, cover, and let them rise again for about 30–45 minutes.
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I bake at 350°F for 20–25 minutes, or until golden and cooked through.
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If I’m glazing, I drizzle the icing over the rolls once they’ve cooled slightly.
Servings and timing
This recipe makes about 9–12 rolls and takes approximately 2.5 hours total (including rising and baking time).
Variations
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I sometimes add chopped nuts like pecans or walnuts to the filling for crunch.
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For a spiced version, I mix in cardamom or nutmeg with the cinnamon.
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I’ve made a dairy-free version with plant milk and coconut oil instead of butter.
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If I want extra sweetness, I add a drizzle of maple syrup or honey on top before serving.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 300°F until soft and warm. They also freeze well—I wrap them individually and thaw before reheating.
FAQs
Can I make the dough ahead of time?
Yes, I make the dough and let it rise in the fridge overnight. In the morning, I shape and bake the rolls as usual.
Do I have to blend the dates?
Blending makes the filling smooth and easy to spread, but I’ve also chopped the dates finely for a more textured filling.
Can I use whole wheat flour?
Yes, I’ve used half all-purpose and half whole wheat for a slightly denser but still soft result.
Are these rolls vegan?
They can be—just use plant-based milk, coconut oil or vegan butter, and a flax egg or egg replacer in the dough.
What kind of dates work best?
Medjool dates are ideal because they’re soft and naturally sweet. If I’m using other types, I soak them longer to soften before blending.
Conclusion
Cinnamon Date Rolls are a sweet, spiced, and satisfying treat that feel both indulgent and nourishing. I love how the natural sweetness of dates pairs with warm cinnamon and soft dough, creating a roll that’s perfect for any time of day. Whether fresh out of the oven or warmed up later, these rolls always bring comfort and joy in every bite.
