These Middle-East inspired cinnamon rolls are made with my signature soft and fluffy cinnamon roll dough, filled with a date and cinnamon filling, and topped with a Qahwa (Arabic coffee) cream cheese frosting. They’re warm, comforting, and super delicious!
You know I love cinnamon rolls. You know I love Middle Eastern flavors. You know I love adding a fusion twist to classic recipes. So you know where I’m going with this.
I am a huge, HUGE fan of dates. Anything with dates, count me in. Growing up, one of my favorite treats were these date-filled breads my dad used to get from a local bakery. I still remember then; they were always warm and soft, and I would just gobble them up.
So I wanted to bring that flavor into my classic cinnamon roll dough cause it’s super soft and fluffy and would pair perfectly with the date filling.
But, that wasn’t enough. When I got thinking about the frosting, I was a little stumped about what would pair well with the dates, and then it clicked me – Qahwa!
In case you don’t know, Qahwa or Arabic Coffee is an Arabian coffee that’s common in countries like Saudi Arabia and UAE. The coffee is quite bitter and cardamom-forward, and it’s paired with sweet dates to counter the strong flavor of the coffee.
Since the Date and Arabic Coffee combination is such a classic, I knew it was the perfect addition to these cinnamon rolls.
If you are not a big fan on Arabic coffee, you can skip it and make regular cream cheese frosting, but I highly recommend using the Arabic coffee.
Now let’s get into the details of the recipe.
Date Filling
The date filing is made with pureed dates mixed with cinnamon and salt. You can easily make it at home or use a store-bought version if you can find it.
Here’s how to make the date filling.
- Place the pitted dates and water in a saucepan, cover, and cook on low heat for 10-15 minutes until the dates soften.
- Place the dates along with cinnamon powder and salt in a blender and blend until they form a smooth paste.
- If using store-bought date paste, make sure to mix the cinnamon powder and salt in it.
Make sure that the date filling has completely cooled down before using. You can also add cardamom or any other warm spices into the date puree if you prefer the taste.
Cinnamon Roll Dough
For these buns, I have used my signature cinnamon roll recipe. It’s an enriched dough recipe that’s high in fat thanks to the addition of milk and butter. The high percentage of fat in the recipe results in super soft and fluffy rolls.
I have shared all the details, tips and tricks to make the perfect cinnamon roll dough in my full cinnamon roll dough so I highly recommend giving that a read before you get started with this recipe.
Here are the steps for making the cinnamon roll dough.
- In a bowl, add the softened butter and sugar and whisk on medium speed for 3-5 minutes until it’s pale and creamy, then add the egg and whisk for 2-4 minutes until the egg is fully incorporated with the butter.
- Next, add the flour, warm milk (make sure it’s warm, not too hot and not too cold, so that the yeast can be activated correctly), and yeast, and whisk until just combined on low speed.
- At this step, if you are using a stand mixer, switch to the dough attachment. If not, you can start kneading with your hands. Keep kneading the dough on low- medium speed for 10-15 minutes until the dough becomes smooth and not tacky. The dough should also pass the window pane test
Windowpane test: hold a small piece of the dough and gently pull it with your fingers until the dough is thin enough to see-through. The dough should not tear during the test. if it does, you need to knead it further. - Oil a bowl and place the the dough into it, cover it with cling film and let it rest in a warm place for 1-2 hours until it doubles in size.
- Once the dough has doubled, punch it out, then lightly flour it and roll it out on a baking paper. Roll it to around 1-inch thickness.
- Spread a layer of softened butter on top, then spread a thick layer of the date paste, making sure it’s spread evenly across all corners of the dough.
- Start rolling the dough breadth-wise, keeping the roll as tight as possible throughout. Take your time through this process. After it’s done, seal the edges and slice using a piece of floss as a knife will squish the dough. I highly recommend measuring the size of the rolls for even cooking.
- Place the rolls in a baking pan, cover with cling film and let them rest for about 1 hour, until they double in size. At this step, you can also place them in the fridge for one day and take it out 3 hours before baking to let them rise.
- Once the rolls has doubled in size, bake them in a pre-heated oven at 170 degrees for 20-25 minutes.
Qahwa Cream Cheese Frosting
This simple recipe uses my signature cinnamon roll cream cheese frosting with the addition of Qahwa (Arabic Coffee). It’s very easy to make and comes together in less than 10 minutes.
You can easily find Arabic Coffee in Middle Eastern stores (or ask your Arab friend, they surely have some stocked in their cupboard).
You can also skip the Arabic Coffee and make plain cream cheese frosting instead.
Here’s how to make the Qahwa Cream Cheese Frosting.
- In a bowl, place the Qahwa powder with warm water and whisk until combined.
- Add the cream cheese, softened butter, icing sugar and vanilla in the same bowl and whisk for 2-5 minutes until the frosting is smooth. The frosting is mean to be thick and runny.
- Once the cinnamon rolls come out of the oven, top them with the frosting while they are still warm, allowing the rolls to absorb the frosting properly. Let the rolls cool down a little and enjoy.
Honestly, I think I like this flavor as much as I like original cinnamon rolls. the flavors are so warm and comforting, and taste absolutely delicious. These will be especially amazing during Ramadan!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Date-Filled Cinnamon Rolls With Qahwa Frosting
Equipment
- Electric or stand mixer with whisk and dough attachment
- Rolling Pin
- Baking paper
- Floss
- 9×11" baking pan
Ingredients
Cinnamon Roll Dough
- 92 grams granulated white sugar
- 78 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 454 grams all-purpose flour
- 6 gs instant yeast
- 255 grams full-fat milk lukewarm
Filling
- 200 grams pitted dates weigh without the seed
- 100 ml water
- 2 tsp cinnamon powder
- 1/2 tsp salt
- 30 gs unsalted butter softened
Qahwa Cream Cheese Frosting
- 10 grams Arabic coffee powder skip if making plain cream cheese frosting
- 10-20 ml warm water skip if making plain cream cheese frosting
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
- 2 tsp vanilla essence
Instructions
Date Filling*
- In a saucepan, add the dates and water and bring to a boil on high heat, then let it simmer on low heat for 10-15 minutes until the dates are soft and most of the water has evaporated.
- Transfer the dates (with the remaining water), cinnamon powder, and salt into a blender and blend until completely smooth. Let the date puree cool before using.
Cinnamon Roll Dough
- Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 2-4 minutes until fully combined with the butter.
- Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.
- If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.
- Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.
- Lightly oil a bowl, place the finished dough inside and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
- Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a rectangle (around 14×18 inches). Don’t roll the dough too thin; keep the thickness to around 2/3rd inch. If the dough is too thin, the rolls will be tough and chewy rather than soft and fluffy.
- Spread a thin layer of butter on the dough, then spread a thick layer of the date paste on top.
- Roll the dough horizontally (breadth-wise) slowly, making sure you are tightly tucking it in, and roll it all the way through until it forms a cigar shape and seal the edges.
- Place the roll seam side down and slice it with a string of floss. Mark the dough with roughly equal sizes across the roll, then place the floss string underneath the roll, making sure there is enough overhang on both sides. Bring the overhang up using both hands, then cross it across the dough roll the way you do while trying a string. (For make-ahead instructions, check the notes at the end to follow after this step)
- Place the cut rolls in a baking pan, making sure to leave enough space between each roll for them to rise. Cover them lightly with cling film, and let them proof and rise for another 1.5 to 2 hours until they are doubled in size.
- Once the rolls have doubled in size, preheat the oven to 160-170℃ and bake for 15-20 minutes. Don’t let the buns turn golden brown, take it out while they are still a little blonde.
Qahwa Cream Cheese Frosting
- Mix the Arabic coffee with warm water until combined (skip if making plain frosting)
- Add the softened cream cheese, butter, icing sugar and vanilla and whisk until fully combined and the frosting is smooth.
- Top the cinnamon rolls with the cream cheese glaze while the rolls are still warm. Let them cool down and serve.
Notes
- To make ahead, follow up till step 9 of the dough recipe, then place the cut cinnamon rolls (without rising them) into the fridge.
- Remove the buns from the fridge 3-4 hours before baking to help them proof and rise. Bake as mentioned in the recipe once they have doubled in size.
- The unbaked rolls can be stored in the fridge for up to two days.
If you love dates, this is one recipe you must try. It’s so warm and comforting, and will definitely become your new favorite.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram.
More Ramadan desserts can be found here, so make sure to check them out!
Until next time!
