No-fuss, totally hands-off Date Cinnamon Rolls with Bourbon Cream Cheese Icing. Perfect for freezing, too!
Today we celebrate one of the kindest souls in the blog world, Cynthia of Two Red Bowls, and her new little love bug. I’ve made these Date Cinnamon Rolls with Bourbon Cream Cheese Frosting for her Virtual Baby Shower, because one (or five) of these warm, gooey treats is pretty much what one needs to get through those first couple sleepless weeks with a newborn.
When I was pregnant with Everett and went through my “nesting” phase, I had every intention of stocking my freezer with semi-made meals and zip-top bags full of pre-cut veggies and proteins ready for the slow-cooker. I purchased large freezer bags to house cut up fruit for easy smoothies and those disposable, foil baking pans for casseroles (the same things I made boxed sheet cake with in college, lol). I’m pretty sure I made one lasagne to freeze and one batch of breakfast sandwiches before cramming the rest of those foil thingys in the back of a closet, later to be buried in back-up diapers and all the other baby accessories that have consumed our home these past couple years.
In the end, my mom was my saviour those first few weeks with a new baby. She helped with last-minute baby purchases because you will inevitably need something no matter how well you plan, took care of our pup, picked-up the burp clothes, yesterday's pyjamas, and stray pacifies around me while I was stuck breastfeeding on the couch, and laundered all of our clothes as often as should could. Most importantly, she made us dinner nearly every night for the first few weeks of Everett’s life, before having to head back to California.
Having a baby, especially your first, is intimate, unpredictable, exhausting, and exciting. You will want to soak up those first few weeks as much as you can, but doing so while suffering from exhausting and the adjustment of having a new tiny human in your house can be rough. Plus, all that dang laundry! It’s not joke. Finding the balance between accepting help and wanting to have private time with your new little family can be hard, too. Of course I can only speak from my own experience, and most of our family and friends live far away, but for those new moms where you have plenty of visitors in the beginning, I am sure it can be draining. One thing I can suggest no matter if you are a new mom wanting some privacy or a friend/family member wanting to help out without being too intrusive, turn to food! If you don’t know what else to do, always accept or bring food – preferably items that can be eaten with one hand, haha. And if you are really good friend, you will make and freeze cinnamon rolls for the new mom to pop into the oven when the sweet cravings strike.
So back to these cinnamon rolls… Like I mentioned before, I had lofty goals of stocking my freezer full of ready-made meals that I could just throw in the oven between bundling my winter babe and milk schedule. One thing I failed to add to the list was sweets. Shocking, right?? Had I filled my pre-baby to-do list with freezer-friendly dessert recipes, I bet I would have gotten more done. Because let me tell you, after being interrupted every 2-3 hours to breastfeed and trying to figure out parenthood for the first time, all you will want to something warm, gooey, and slathered with boozy frosting.
Now that Everett is nearly two years old, I hardly have more free time than I did when he was an infant. And if I do find the time here and there, you bet I’m not going to waste it babysitting cinnamon roll dough. This hands-off, freezer-friendly cinnamon roll recipe is pretty much the only way to go when it comes to fresh-from-the-oven pastries. Want warm cinnamon rolls in the morning, but don’t have the time and patience to watch rising dough nor want to wake at 3am to have them ready for breakfast? Then this recipe is the way to go.
I was inspired by Cynthia’s own date-filled buns for this recipe. Coincidently, I had a Costco-sized box of medjool dates that I purchased with the intentions of making healthy-ish raw desserts and homemade granola bars. Thankfully for us all, those things never happened and I was able to turn these gorgeously plump dates into a naturally sweet and totally gooey filling for these otherwise traditional cinnamon rolls. The dates blend down into a paste and spread so nicely over my cardamom-scented dough. Once baked, I slathered them with a Bourbon Cream Cheese Frosting that is literally to die for!
The thing about making cinnamon rolls from home, and I’m not talking about the kind that you break free of a cardboard tube, is the waiting and timing can be frustrating. Want fresh cinnamon rolls in the morning? Then set your alarm for 4am. Want fresh cinnamon rolls RIGHT NOW? Then you better hope you have some stored away in your freezer. Thankfully, with proper planning, your dreams of eating sticky, swirly buns in your pj’s can be fulfilled. By placing the dough in the refrigerator to rise, you are essentially hitting “pause” in the process. The cool temps in the fridge dramatically slow down the yeast, so the dough continues to rise but at a much slower rate. Instead of scheduling 1 to 2 hours between steps, you can pop the dough into the fridge for 8 hours (or overnight) and continue on with your day.
Cynthia has an AMAZING breakdown of a schedule that produces AM cinnamon rolls that you should check out, but I am going to take it one step further and offer some freezer options. After the second rise (once they are filled and sliced), place the buns individually on a baking sheet and freeze until firm. From there, you can place them in a freezer bag and then wrap in foil. Freezing them individually first means that they don’t stick together and you can bake them off one or two at a time. Alternatively, you can freeze them together in one of those foil pans if you know you will be serving them all up at the same time. However, the buns will need to come back to room temperature before being baked off. To do so, let them thaw in the fridge overnight and come to room temp as the oven pre-heats in the morning. This obviously takes longer for the full recipe. If you are baking off individual buns, then this process is much much shorter, so you can literally have fresh cinnamon rolls in almost no time, yay!
¼ cup milk
1 teaspoon dry active yeast
2 to 2 ½ cups all-purpose flour
2 tablespoon sugar
½ teaspoon salt
large pinch cardamom
¼ cup plain yogurt, sour cream, or buttermilk
1 egg yolk
3 tablespoons unsalted butter, melted and cooled
8 to 10 medjoor dates, pitted
2 teaspoons cinnamon
½ teaspoon salt
½ cup brown sugar
Heat the milk to about 110 degrees F (just above body temperature, if testing by touch) and stir in the yeast. Set aside for about 5 minutes or until the yeast dissolves and begins to foam up.
In a separate bowl, or the bowl of a stand mixer, whisk together the flour, sugar, salt and cardamom.
In a separate bowl or large measuring cup, whisk together the yogurt, egg, yolk and butter.
Once the yeast has foamed up, combine with the other wet ingredients. Once mixed together, add all of the wet + yeast mixture to the bowl with the flour mixture. Stir to combine.
Using the dough hook, knead the dough for about 5 minutes. It should be smooth, elastic and lightly sticky when done. Add in as little flour as possible to keep from getting too sticky and driving yourself crazy.
Place in an oiled bowl and cover with plastic for two hours on the counter or 8 hours (or overnight) in the fridge.
Meanwhile, place the dates in a heat-safe bowl. Pour boiling water to cover and let rest 10 minutes. Drain the dates and add to a food processor along with the cinnamon and salt. Puree the date mixture until it forms a thick paste. Cover and set aside until ready to use.
Once the dough has doubled in size, punch it down and roll into a 10 X 12 inch rectangle. If coming from the refrigerator, you will need to let the dough rest at room temperature for 10-20 minutes before rolling it out.
Spread the date paste over the rolled-out dough, leaving about a ½-inch boarder on each side. Sprinkle with the brown sugar then pat down until it sticks.
Starting at one of the long sides, carefully but tightly roll up the dough. Use dental floss, kitchen shears, or a serrated knife to cut the dough into 8 to 10 even pieces.
Place the rolls in a glass baking pan, skillet, or on a baking sheet. Place in the refrigerator until ready to bake (or overnight) or move to the next step.
Let the rolls rise at room temperature one last time for 30 to 45 minutes as the over pre-heats to 350 degrees.
Bake the rolls for about 18 to 25 minutes, or until slightly golden. Remove from the oven and slather on the cream cheese frosting while they are still warm.
Note: If freezing, do so after the rolls have been sliced but before the final rise. Thaw in the refrigerator before baking.
Bourbon Cream Cheese Frosting
¼ cup cream cheese, softened
¼ cup unsalted butter, softened
1 to 2 cups confectioner’s sugar
1 to 2 tablespoons bourbon, or to taste
½ teaspoon vanilla extract
Stir together the cream cheese and butter until smooth. Gradually add in the remaining ingredients until desired consistency and sweetness. It should be thick yet spreadable. Frost the cinnamon rolls while they are still warm for optimum ooey, gooey-ness.
Be sure to check out all the amazing recipes from the virtual baby shower here (hint, they are all served in bowls!):
I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom's Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman "Bowls"
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A HUGE Hawaiian Fruit Bowl!!!
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
twigg studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
the broken bread | Roasted Celeriac + Fennel Soup
Fig+Bleu | Cauliflower Harissa Soup
my name is yeh | Corn Dog In A Bowl
Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler