Cinnamon rolls are delicious, spiral-shaped yeast-raised pastries, filled with butter, brown sugar, and ground cinnamon. This recipe uses yoghurt to add protein to the dough and baking powder as the leavening agent instead of yeast. Olive oil replaces butter, and dates replace sugar, for healthier cinnamon rolls.
Ingredients (Makes 8)
For the dough
300g baking flour
1 tablespoon baking powder
¼ teaspoon salt
220ml Greek yoghurt
A little milk, if required
For the filling
220g medjool dates
500ml hot water
4 tablespoons olive oil
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon vanilla essence
A pinch of salt
Extra olive oil for brushing
Method
Preheat the oven to 180C/356F/gas mark 4. Lightly grease and line the bottom of a 20cm/8” round springform pan and set aside.
Remove the pits from the dates (Medjool dates are large, plum dates), pour more than 500ml of hot water, and let the dates soak, covered for 20 minutes. Drain the dates and put them in a food processor with the cinnamon, cardamom, vanilla, and olive oil. Blend to a smooth paste and set aside.
To make the dough: Sift together the flour, baking powder, and salt, and whisk well to evenly combine. Add the yoghurt and knead to a smooth dough. If the dough is too dry, add a little milk ½ a teaspoon at the time and continue kneading until the dough is smooth.
Lightly flour your work surface and roll the dough into a rectangular shape, about 1cm/1” thick. Spread the date mixture evenly on top of the dough, from one end to the other. Roll the dough into a large cylinder, starting from the shorter end of the rectangular piece of dough.
Slice the dough into 8 equal pieces with a sharp knife and arrange them upright in the prepared baking pan. Brush the tops with a little olive oil and bake in the preheated oven for 25-30 minutes, or until the buns are golden-brown.
Cool a little, before turning them out. Serve the cinnamon rolls warm, while the dough is still soft and the filling, moist and sticky.