1. says:

    December 2, 2015 at 6:44 am

    There is nothing like the aroma of yeast rolls in the oven. Oh my! What a welcome to whomever enters the house. I love baking but I haven’t tried making rolls with dates — cookies , yes but not rolls. Time for a change. Your photos are beautiful.

    • tworedbowls says:

      December 4, 2015 at 10:44 am

      I’m just the opposite of you and have never tried making cookies with dates! We should trade 🙂 Thank you so much for your kind words, Marisa!

  2. ksenchan says:

    December 2, 2015 at 6:48 am

    I have NEVER thought of putting dates in cinnamon rolls, and now that you’ve done it, I can’t help but wonder how that wasn’t an obvious pairing! It’s clearly a match made in dessert heaven.

    Also, your Thanksgiving sounds like a dream. I love when I get to just do nothing with my family, except enjoy their (oft annoying) company.

    • tworedbowls says:

      December 4, 2015 at 10:48 am

      My feelings exactly!! All the things that used to annoy me are just more and more endearing these days. If I could I’d go back and tell my bratty younger self to just chill and enjoy it! Hope you had a wonderful Thanksgiving too :):) and thank you for such kind words!!

  3. Erica says:

    December 2, 2015 at 8:33 am

    My dad would go crazy for these, I might just surprise the family with a pan this winter! Maybe two pans, I probably would eat one all by myself heh. Lazy family holidays are totally the best, I’m glad you had a happy Thanksgiving lady!!

  4. says:

    December 2, 2015 at 8:53 am

    THESE SOUND AND LOOK INSANE. Your way of describing food = perfection. I’m loving your obsession with dates–I’m thinking it’s gonna help me finally get through the container of dates that has been languishing in my fridge! So much love for these gorgeous rolls ❤️❤️❤️

  5. says:

    December 2, 2015 at 9:00 am

    These are stunning! Glad you got some downtime on thanksgiving. I love dates too. I formerly thought they were purely the stuff of grandmas, but now I put them in salads, I sweeten almond milk with them, etc. What you did here is amazing. These rolls look perfect. So rich! I want to reach in and grab one!

  6. says:

    December 2, 2015 at 9:04 am

    So I’m not sure I’ve ever been more excited for a post to hit the blogosphere in my whole life. I share your opinion (formed at the ripe old age of 10 myself) that a cinnamon roll should be gooey and soft on the inside, almost as if it were underbaked. And the inclusion of dates? And cream cheese frosting? Yep, that’s bringing it to a whole new level of perfection.

    PS: “And you cannot be gloomy when you have cinnamon rolls. That’s just science.” Hahaha YES. It is science and I believe that if we search long enough we can find some data to support this hypothesis. 😉 😉

  7. says:

    December 2, 2015 at 9:41 am

    omgosh, your thanksgiving sounds so incredibly perfect (and btw, i was totally waving from across the border in NC!). sticky, gooey DATE bunzzz sound so perfect for this time of year, but especially on this gloomy day. can’t get over those perfect swirls, girl 😉 happy holiday season to you! xo

  8. says:

    December 2, 2015 at 9:59 am

    I think you and Michael would be BFFs since all he ever wants to eat are cinnamon rolls and now the dates in here, I think he’s going to be in heaven! Glad you guys had a lovely Thanksgiving 🙂

  9. says:

    December 2, 2015 at 12:09 pm

    Cinnamon rolls are totally the best thing ever AND are perfect for Christmas baking. You definitely took the traditional recipe up a notch with this date version. Your love of dates makes me so happy!!! Keep it up friend!

  10. says:

    December 2, 2015 at 12:17 pm

    ohhh, these cinnamon rolls look so fluffy and delicious. I love your description of them and the peaceful baking, it makes me feel so happy and warm inside. So glad you had a great Thanksgiving, and happy rest of the holidays Cynthia!

  11. claire says:

    December 2, 2015 at 12:25 pm

    I’m fully behind this filling. The best kind of Sticky. 💛.
    Lovely to see a few gram weights creeping in too. I can only back their increasing inclusion. Thanks for listening to my prior pleading of their case. It makes it so much more likely I’ll actually try these recipes out for myself.

  12. says:

    December 2, 2015 at 1:44 pm

    These cinnamon rolls look wonderful! I am always reluctant to make them because of all the sugary filling you have to put in them. I love this idea of putting in dates instead! Makes me feeling LOADS better about making them! And my tummy will be very happy too 🙂

  13. says:

    December 3, 2015 at 2:40 am

    This is genius, Cynthia! I mean, cinnamon rolls are usually a heart attack but suddenly I feel…safer..?? that it contains dates, full of nutrients! (for the most part) 😉 You make them look so gorgeous that they deserve a display in a hipster LA cafe or something.

  14. says:

    December 3, 2015 at 6:57 am

    I just love this, Cynthia! Cinnamon buns have been a long christmas tradition in our house, growing up my mom would spend the weekends before the 25th making big batches of cinnamon buns, the house would smell like heaven. But then she would freeze them or give them away and we would have to wait until Christmas morning to eat ours. After having moved out I keep the tradition alive, and still only make them over the holidays, much to my husband’s dismay! Anyways, just to say that I get your love of buns! And that date filling is just perfect. I had to laugh at the cinnabon comment – that smell was too much. Hoping your holidays continue just as they started – not very exciting but so totally awesome! x

  15. says:

    December 3, 2015 at 10:04 am

    Best best best filling in the world, Miss!!! So glad to hear your Thanksgiving was boringgg. That is ny favourite way to celebrate holidays- just do family things and eat all the food. No need for fireworks of drama (though families have that too and I say to hell with it).
    You did right by these cinnamon rolls. I’ve been dreaming of cinnamon rolls with a dried figgy component because I love fig seeds so this is oerfect inspiration for it. Great photos too!! Thank you for the recipe!

  16. says:

    December 4, 2015 at 9:09 am

    In. love. with. these. Your writing, these photos, makes me want to get in the kitchen to bake these up right now! Cannot wait to try the sticky date filling!

  17. Helen says:

    December 4, 2015 at 2:40 pm

    Hi Cynthia! I would love to give these as gifts, but am worried they might not stay fresh for very long. How long do they stay soft and edible, in your experience?

    • tworedbowls says:

      December 6, 2015 at 4:01 pm

      Hi Helen! Oh my gosh, a friend who gave me a cinnamon roll as a gift would be my favorite person, what a great idea!!! But yes, the timing might be tricky — I do think these are best the day of. Still, they will keep their soft texture for a day or two, especially if you can store the rolls unfrosted and tightly sealed at room temperature, and if you microwave them for a few seconds before eating. (If frosted, they’ll likely need the fridge because of the cream cheese.) Maybe you could package the roll tightly wrapped and the frosting separately, and include instructions to warm the roll first before adding the frosting? I hope that helps and hope you like them if you try them!!

    • tworedbowls says:

      December 6, 2015 at 4:02 pm

      Oh my gosh, my fingers are crossed that you enjoyed them!!!! Thank you so much for trying the recipe and stopping by!

  18. says:

    December 8, 2015 at 1:17 pm

    Hai! I made these for breakfast because it’s not like I have to pack my bags for a long ass trip or anything (I also painted the ceiling so my priorities have been off for a while now.) You are right about every single aspect of them. They are like little pillows I love them!!! I needed a little winter coziness before my tropical Christmas so this + Christmas lights on one window were pure joy.

    • tworedbowls says:

      December 8, 2015 at 1:59 pm

      EDLYN!! You just made my day! Ahhhhh I’m so happy you made and liked them, THANK YOU so much. I would totally procrastinate packing for cinnamon rolls, too. And yay for our tropical Christmases! I hope you’re headed somewhere wonderful and that you have the most relaxing, joyous holiday. 😀

    • tworedbowls says:

      December 8, 2015 at 2:00 pm

      Ooh and PS — did you try the figgy filling?! That was so genius, I’ve been dreaming about a figgy remake ever since you mentioned that!

  19. says:

    December 9, 2015 at 1:41 pm

    It sounds like you had the perfect kind of relaxing Thanksgiving weekend, and these rolls are GORGEOUS. We always have cinnamon rolls on Christmas morning at my house, but from a can … hehe. Yours would make a lovely substitute!!

  20. Wendy says:

    December 12, 2015 at 8:20 pm

    Thank you for this wonderful recipe inspiration. I gave these a test run today (in advance of the holidays), and they were amazing. Your instructions were especially helpful. Since I like cardamom with dates, I substituted 1 tsp ground cardamom for the cinnamon. I didn’t think they needed a bit of frosting–they were that good!

    • tworedbowls says:

      February 17, 2017 at 10:11 am

      I’m incredibly late, but wanted to thank you for this wonderful comment — I’m absolutely thrilled you liked the rolls (and love the cardamom substitute, what a great idea.) Thank you so much, Wendy!

    • Mark says:

      July 21, 2016 at 12:45 pm

      I’ll second the call for savoury crunch – I sprinkled a light dusting of cinnamon and a handful of pumpkin seeds (I have a nut allergy) on top, and it was really super!

  21. Mark says:

    July 21, 2016 at 12:43 pm

    Thanks so much for this recipe – I’ve made it three times in the last two weeks!

    I’m a big fan of whole grain flours but my wife is sensitive to (whole) wheat so I replaced half the all-purpose flour with a heaping cup of whole spelt flour (150-170g) and that has worked really well. I have used conventional whole spelt and sprouted whole spelt and both turn out great! I also use kefir in place of buttermilk.

    One thing I found is that the recipe turns out better with the first ferment in the fridge for 12-24 hours. I tried doing the first ferment at room temp and the second ferment in the fridge, the first time I made these, and they didn’t rise as much. Maybe my first ferment was too long? Anyway, super recipe!

    • tworedbowls says:

      February 17, 2017 at 10:10 am

      A very, very (very) belated thank you for this, Mark! I’m really so thrilled you liked the rolls, and especially love that you used spelt flour — so good to know. Also good to know that it’s best to have the first rise in the fridge. Thank you so much again!

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