- 4 tablespoons unsalted butter
- 3/4 cup milk
- 2 1/4 teaspoons instant dry yeast (1 packet)
- 1/4 cup sugar
- 1 egg, at room temperature
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
Walnut Date Filling:
- 1 1/4 cups Snack Primal blueberry flavored walnuts
- 1 1/2 cups pitted dates
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter, softened
- 1/4 cup boiling water
- 1 teaspoon honey
- 1 /2 cup heavy cream
- 4 oz. cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Melt butter in a small sauce pan over medium low heat. Turn heat off heat and add milk; Pour into bowl of stand mixer fitted with dough hook attachment. Sprinkle yeast over the surface and stir once; allow to bloom for one minute.
Add sugar, salt and egg; mix on low until incorporated. Add flour and beat for 5 minutes or until a smooth dough forms and pulls away from sides of bowl and leaves a small trail on bottom of the bowl.
Grease a large bowl and transfer dough to bowl; cover and let stand in a warm area for 2 hours or until dough has doubled in size.
While dough is rising, chop walnuts in food processor; remove and set aside.
Add dates, butter, cinnamon, salt, and honey; pulse to chop dates. With the food processor running, add boiling water a tablespoon at a time until a soft paste forms.
Transfer dough to a clean, lightly floured work surface and dust lightly with flour. Roll into a 12×18-inch rectangle. Spread date paste over entire surface of the dough; sprinkle with walnuts. Starting on the long side, tightly roll dough into a log and cut into 12 equal pieces.
Spray a 9×13-inch baking pan with cooking spray. Evenly space rolls cut side down in dish and cover with plastic. Let stand in a warm area for 1 hour or until doubled in size.
Preheat oven to 375°F. Remove plastic from rolls and brush heavy cream over rolls. Let stand for 5 minutes. Bake for 25 minutes or until golden brown and cooked through.
While rolls are baking, beat all icing ingredients on low in the bowl of a mixer, mixing on low until combined. Increase speed to high and beat until light and fluffy.
Allow cinnamon rolls to cool for 5 to 10 minutes before spreading with icing.
4 Hrs, 15 Mins
Serving Size 1 Roll
Calories 500 cal
Total Fat 24 g
Saturated Fat 11 g
Sodium 240 mg
Carbohydrates 69 g
Dietary Fiber 4 g
Total Sugars 45 g
Protein 7 g