Gooey Cinnamon Date Sticky Buns

Looking for a healthier version of the beloved sweet, sticky, ooey, gooey cinnamon bun? This better for you recipe is a plant based version that’s chock full of a sticky date and cinnamon filling, layered with pecans and topped with a sweet honey glaze. But under all that delicious honey glaze is the most perfect bun, made with One Organic Farm’s Organic All Purpose Flour. Their Certified Organic All Purpose Flour makes for the perfect roll, see for yourself!

REIPCE NOTES

PLANT MILK : I prefer almond or oat, however you could use a dairy based milk, if you prefer.

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.

FILLING : Soaking the dates is a key step for making a perfectly ooey gooey cinnamon bun filling.

DATES : Dates are natures caramel! I love Medjool dates which are perfectly plump, large, meaty, sweet, and deliciously juicy.

ADDITIONS : Layer in what ever you fancy, but some of my favourites are pecans, walnuts, and raisins.

FLOUR : While I’ve featured an Organic All Purpose Flour, you could substitute a gluten free 1:1 flour.

NATURAL SWEETENER : You could use either honey and maple syrup in the dough and for the glaze. Alternatively, you could opt for a traditional powdered sugar drizzle!

TIP : Double the recipe, you won’t be disappointed

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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

1. Line a baking sheet with parchment paper, set aside.

2. 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.

3. Add salt and coconut oil, whisk to combine.

4. Sift the flour into the milk mixture and stir with a spatula until a shaggy dough forms.

5. On a floured surface, transfer the dough and kneed 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.

6. 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.

7. While the dough is rising, prepare the sticky date filling. Soak the dates in hot water for approximately 10 minutes, or until softened.

8. 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.

9. Punch down the dough and turn out onto a floured surface. Roll the dough into a rectangle, approximately ¼ inch thick.

10. Spread the sticky date filling over the dough, leaving 1/2 inch around the edged. Sprinkle the cinnamon evenly over the date spread and top with chopped walnuts.

11. Tightly roll the dough up and place the seam side down to ensure that the bun maintains its round shape.

12. 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!

13. Arrange the rolls on the prepared pan. Cover with a cloth and let rise in a warm place for 30 minutes.

14. 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.

15. 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.