Date cinnamon rolls

Ingredients for 1 servings:

• 170 g yogurt or buttermilk
• 6 tbsp oil, neutral
• 1 egg(s)
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 50 g brown sugar
• 375 g flour
• 1 tsp salt
• ¼ tsp baking soda
• Fat for the mold
• 180 g dates
• e.g. water, hot
• 2 tsp cinnamon powder
• 1 tbsp oil, neutral
• 50 g brown sugar
• 1 pinch of salt
• 30 g yogurt or buttermilk
• 75 g powdered sugar
• some vanilla flavor

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 30 minutes

from the 26cm springform pan, for approx. 9 pieces

To make the dough, first mix yogurt or buttermilk with the oil. Gently heat the mixture in the microwave (it should be at body temperature). Now stir together the yeast, egg, and sugar, then add the yogurt-buttermilk mixture. In a large bowl, combine the flour, salt, and baking soda. Add the wet ingredients and knead until a smooth dough forms, ideally using a food processor. Then knead the dough briefly by hand again. If the dough feels too sticky, don’t add any more flour; instead, lightly oil your hands. Return the dough to the bowl, cover, and let rise for about 1.5 to 2 hours. Meanwhile, halve the dates and pit them if necessary. Pour hot water over them in a bowl so that all the dates are covered and let soak for 10 minutes. Then drain the water. Using a hand blender, chop the dates until finely ground, then combine the puree with the oil, cinnamon, and a pinch of salt. Roll out the dough into a square approximately 30 cm long. Spread the date puree evenly over the dough, leaving about 1.5 cm free at the top edge. Sprinkle the filling with sugar and roll the dough tightly from the bottom edge. Divide the roll into 9 equal-sized rolls, ideally using a sharp, serrated knife. Grease a 26 cm springform pan and place the rolls in it, leaving space between them. Cover and let rest for another hour. Preheat the oven to 180 °C (top/bottom heat). Cover the springform pan with aluminum foil and bake the rolls, first covered, for 20 minutes, then uncovered for another 15 to 20 minutes, until golden brown. Let cool briefly on a wire rack. For the glaze, mix yogurt or buttermilk with powdered sugar and vanilla extract. Spoon onto the still-warm date and cinnamon rolls and serve immediately.