Ancient Cinnamon Rolls (inspired by Huhhurtu)
Ancient Cinnamon Rolls (inspired by Huhhurtu)
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons active dry yeast
- 1 cup milk, warmed to 105-115°F
- 1/4 cup honey
- 1 teaspoon salt
- 1 egg, large
- 1/4 cup unsalted butter, softened
For the Filling
- 1/2 cup almonds, finely chopped
- 1 cup dates, pitted and finely chopped or mashed
- 1/4 cup unsalted butter, softened
- 1 teaspoon ground cinnamon, (optional)
For the Honey Glaze
- 1/4 cup honey
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, melted
Instructions
- 1
In a large mixing bowl, combine 3 cups of all-purpose flour and the active dry yeast. Whisk to combine.
⏱️ 2 min
- 2
Add the warmed milk, 1/4 cup honey, salt, and the large egg to the flour mixture. Mix thoroughly with a wooden spoon or spatula until a wet, shaggy dough forms.
⏱️ 5 min
- 3
Gradually add the remaining 1/2 cup of flour, a little at a time, mixing until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface.
⏱️ 5 min
- 4
Knead the dough for 5 minutes. Then, incorporate the 1/4 cup softened unsalted butter into the dough, kneading until it is fully absorbed and the dough is smooth and elastic, about 8-10 minutes. Add a tiny bit more flour if the dough is too sticky.
⏱️ 15 min
- 5
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the filling. In a small bowl, combine the finely chopped almonds, pitted and chopped dates, 1/4 cup softened unsalted butter, and optional ground cinnamon. Mix well until a thick paste forms.
⏱️ 10 min
- 7
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x18 inches.
⏱️ 5 min
- 8
Evenly spread the date and almond filling over the entire surface of the dough, leaving a small border along one of the long edges.
⏱️ 3 min
- 9
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
⏱️ 3 min
- 10
Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal slices, about 1 1/2 inches thick. Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them.
⏱️ 5 min
- 11
Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30 minutes, or until puffy.
⏱️ 30 min
- 12
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 13
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 14
While the rolls are baking, prepare the honey glaze. In a small bowl, whisk together the 1/4 cup honey, softened cream cheese, and 2 tablespoons melted unsalted butter until smooth.
⏱️ 5 min
- 15
Once the rolls are out of the oven, let them cool slightly for 5-10 minutes. Drizzle or spread the honey glaze generously over the warm rolls. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Ancient Cinnamon Rolls (inspired by Huhhurtu)
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons active dry yeast
- 1 cup milk, warmed to 105-115°F
- 1/4 cup honey
- 1 teaspoon salt
- 1 egg, large
- 1/4 cup unsalted butter, softened
For the Filling
- 1/2 cup almonds, finely chopped
- 1 cup dates, pitted and finely chopped or mashed
- 1/4 cup unsalted butter, softened
- 1 teaspoon ground cinnamon, (optional)
For the Honey Glaze
- 1/4 cup honey
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, melted
Instructions
- 1
In a large mixing bowl, combine 3 cups of all-purpose flour and the active dry yeast. Whisk to combine.
⏱️ 2 min - 2
Add the warmed milk, 1/4 cup honey, salt, and the large egg to the flour mixture. Mix thoroughly with a wooden spoon or spatula until a wet, shaggy dough forms.
⏱️ 5 min - 3
Gradually add the remaining 1/2 cup of flour, a little at a time, mixing until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface.
⏱️ 5 min - 4
Knead the dough for 5 minutes. Then, incorporate the 1/4 cup softened unsalted butter into the dough, kneading until it is fully absorbed and the dough is smooth and elastic, about 8-10 minutes. Add a tiny bit more flour if the dough is too sticky.
⏱️ 15 min - 5
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the filling. In a small bowl, combine the finely chopped almonds, pitted and chopped dates, 1/4 cup softened unsalted butter, and optional ground cinnamon. Mix well until a thick paste forms.
⏱️ 10 min - 7
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x18 inches.
⏱️ 5 min - 8
Evenly spread the date and almond filling over the entire surface of the dough, leaving a small border along one of the long edges.
⏱️ 3 min - 9
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
⏱️ 3 min - 10
Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal slices, about 1 1/2 inches thick. Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them.
⏱️ 5 min - 11
Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30 minutes, or until puffy.
⏱️ 30 min - 12
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 13
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 14
While the rolls are baking, prepare the honey glaze. In a small bowl, whisk together the 1/4 cup honey, softened cream cheese, and 2 tablespoons melted unsalted butter until smooth.
⏱️ 5 min - 15
Once the rolls are out of the oven, let them cool slightly for 5-10 minutes. Drizzle or spread the honey glaze generously over the warm rolls. Serve immediately.
⏱️ 10 min