Date Latte Cinnamon Rolls
- 4 days ago
- 2 min read
Cinnamon roll season is all year round in my opinion but as soon as Autumn hits, I crave nothing more than a gooey, pillowy soft, melt in the mouth cinnamon roll with my favourite coffee.
These are my date latte cinnamon rolls. The softest squidgiest dough wrapped around a sticky cinnamon date butter. Baked on top of a sticky coffee toffee sauce and topped with a latte cream cheese frosting, these cinnamon rolls are my idea of heaven on earth.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Date Latte Cinnamon Rolls
Here’s Why You’ll Love These Date Latte Cinnamon Rolls:
Pillowy soft with a sticky date butter centre
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast.
Dairy Free Butter: You’ll need it for the dough and icing.
Dairy Free Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Storing tips
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough the night before, cover it tightly, and refrigerate. When ready to use bring it back to room temperature before rolling and shaping.
Q: How long do frosted rolls last after baking?
A: They’re best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Bring to room temperature before serving.
Recipe
