Gooey Cinnamon Date Sticky Buns
Recipe Notes
Plant Milk: I prefer almond or oat, however you could use a dairy based milk, if you prefer.
Honey: this is used to help activate the yeast.
Quick rise yeast: a quick rise or rapid rise yeast helps the cinnamon rolls rise faster.
Nut butter: cashew butter is very neutral in flavour, making it my preferred nut butter of choice.
AP flour: One Organic Farm’s All Purpose Flour gives cinnamon roll soft and fluffy texture that you’re guaranteed to love.
Dates: naturally sweetened with dates, these offer the perfect amount of sweetness, making them better for you and free from refined sugar.
Filling Alternative: add in a 1/2 cup of raisins
Cinnamon: a key component of any cinnamon bun.
For the glaze (optional): the sweet honey glaze is the perfect topping to these sticky date buns. With just two ingredients, this simple yet flavourful glaze will have you coming back for more!
TIP: Double the recipe, you won’t be disappointed
What You’ll Need
For Cinnamon Dough:
1 cup plant milk, warmed to the temp that is indicated on the back of your rapid rise yeast
1 teaspoon active dry yeast
1 tbsp honey
2 cups One Organic Farm All-Purpose Flour, plus up to about 1/4 cup for rolling/dusting countertop
1 teaspoons kosher salt
1/4 cup coconut oil, melted
1 tbsp extra virgin olive oil
For the Sticky Date Filling
180g dates, pitted and soaked
1/4 cup cashew butter
1-2 tablespoons ground cinnamon
1 cup raw unsalted walnuts, chopped
1 tsp vanilla
1/2 tsp salt
For the Sweet Honey Glaze, optional
1/2 cup coconut oil
1/2 cup honey
The Steps
Line a baking sheet with parchment paper, set aside.
In a large glass bowl, stir together the warm plant milk, active yeast and honey. Let stand for approximately 5 minutes, or until the yeast has ‘bloomed’ or begins to bubble.
Add salt and coconut oil, whisk to combine.
Sift the flour into the milk mixture and stir with a spatula until a shaggy dough forms.
On a floured surface, transfer the dough and knead until it comes together and forms a smooth, slightly sticky texture. If you need more flour to prevent sticking, sprinkle with additional flour and continue kneading until you form the dough into a ball.
Clean your glass mixing bowl and coat with 1 tbsp of your neutral oil of choice. Place the dough back in the mixing bowl, cover with a cloth and let rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the sticky date filling. Soak the dates in hot water for approximately 10 minutes, or until softened.
Add dates, nut butter, vanilla and salt to a high speed food processor. Process until you achieve a smooth consistency. Set aside until the dough is ready.
Punch down the dough and turn out onto a floured surface. Roll the dough into a rectangle, approximately ¼ inch thick.
Spread the sticky date filling over the dough, leaving 1/2 inch around the edge. Sprinkle the cinnamon evenly over the date spread and top with chopped walnuts.
Tightly roll the dough up and place the seam side down to ensure that the bun maintains its round shape.
Use a serrated knife to cut the roll into equal slices, approximately 1 inch thick. Alternatively, use a piece of dental floss to loop around the dough and cut through the cinnamon rolls. This will ensure a nice clean cut!
Arrange the rolls on the prepared pan. Cover with a cloth and let rise in a warm place for 30 minutes.
While the buns are rising, preheat the oven to 350’F. Bake the rolls for 30-40 minutes, or until golden brown. Remove from the oven and let cool. Meanwhile, prepare the glaze.
In a medium microwave safe bowl, melt the coconut oil and honey, approximately 30 seconds. Whisk to combine and pour the glaze evenly over the cinnamon buns and serve.
This recipe was exclusively developed for One Organic Farm by Mia Campbell from The Wellth, you can also find her on Instagram @the_wellth.
