Date and tahini sourdough cinnamon rolls
Soft, gooey, naturally sweet, and deceptively decadent, these vegan, sourdough cinnamon rolls come about as close to pleasing everyone as it gets. In place of the standard, buttery filling, these beauties roll up with a rich, delectable spread made from dates, tahini, and Ceylon Cinnamon–no added sugar! Especially blissful served warm, these make the perfect addition to breakfast, brunch, a coffee break or teatime treat.
I must admit, I feel a little funny about using an analogy of people-pleasing to describe these rolls. Having spent most of my life overly focused on achieving that very same unattainable thing, the phrase alone can leave a bad taste. But trust me, that’s in stark contrast to the effect of this sweet treat! Actually, cinnamon rolls have a way of positively embodying traits that can be less palatable in people. Gooey, for instance. I tend to go there, too, romanticizing and getting all soft and soppy until I see eyes start to roll. Cinnamon rolls, on the other hand, turn goo to good. They even inspired a new feeling for me the other day. I’m calling it Cinnamon Roll gooey, and I’m hoping to create many occasions as openings for it.
Sometimes it’s the littlest things that make or break a day, right? The other morning, I was at the pool, about to start my swim in the one open lane when I saw an elderly man I recognized walking up the ramp. I’d shared with him once before and knew he enjoyed a mix of pool walking, backstroke, and breast stroke. I also knew “my” lane was his favorite—it had both reassurances of the wall and the ladder out. We made eye contact, and I mouthed “Would you like this lane?”, pointing. He smiled and shrugged half-apologetically. “No worries, you can have it,” I said, then popped up and managed to share with another swimmer a few lanes down. That was almost the end of our interaction that day. To my surprise, though, he didn’t go straight to the newly cleared lane. Instead, he scuffled over to me before, arms outstretched, then bent over to give me a hug. “You—you’re just nice,” he said, thereby making my day with such heartfelt warmth and gratitude that I felt it: Cinnamon Roll gooey. Good gooey that felt as nice as the way the word typically pale word nice hummed and glowed with appreciation as he said it. It’s the kind of small but significant gooiness that comes from being kind, even when the kindness seems like a little or obvious thing to do.
But back to this recipe: this is one that really invites us to savor the cinnamon! Once considered more valuable than gold, cinnamon has long been cherished for its warm, spicy, soothing flavor. Nevertheless, this treasured spice remains often misunderstood. Not all cinnamon is created equal, for instance. Most supermarket cinnamon is made from the Cassia variety, considered lower quality, cheaper, and therefore the most commonly consumed worldwide. Ceylon Cinnamon, on the other hand, known as the “true” cinnamon, is recognized for both its superior taste and functional benefits. Not only does Ceylon Cinnamon lift and enhance flavor, this antioxidant-packed superfood is also known to support healthy blood sugar levels, digestion, inflammation, and more.
While this recipe may take some planning ahead, the active effort involved is fairly light. Just set aside time to make the low-knead, low-fuss, yeast-free dough the night before you want to bake. You don’t even need a stand mixer, just time for it to sit and rise while covered. If you’re in a pinch, feel free to substitute in your favorite ready-made dough, including pizza dough. Just be mindful of baking time and ready to adjust as needed. If you do have the time to get things in motion early, though, be assured these are worth the wait!
Enjoy the gooey goodness!
Sourdough Cinnamon Rolls
Yield: 12 rolls
For the dough:
½ cup active sourdough starter
3+ cups bread flour
1 cup warm unsweetened plant milk
For the filling:
1 Cup pitted Medjool dates, soaked in warm water *Reserve some of the liquid
½ Cup tahini nuts-only almond butter
1 Tablespoon ORGANIC INDIA Ceylon Cinnamon
Prepare the dough: Mix together the sourdough starter, warm milk, and 3 cups flour in a mixing bowl (you can use a stand mixer or just a spoon), adding flour as needed to form a dough. Lightly knead with your hands, continuing to add flour as needed, and form a smooth ball. Cover and let sit overnight, until ready to bake.
Prepare the filling: Add dates, ½ cup of the soaking water, nut butter, and cinnamon to a blender or food processor. Blend, stopping to scrape down the sides as needed, until the dates have broken down. Add additional water if needed to form a smooth paste.
Preheat the oven to 375 F. Lightly dust the dough and your rolling pin with flour. Roll the dough into a rectangle (approximately 11 X 17 inches). Aim for even thickness throughout.
Spread the filling evenly and generously over the dough, then roll lengthwise into a long log shape, placing the seam-side down. Use a serrated knife to cut the dough into 12 even strips
Place the rolls in a prepared 9-inch springform pan or other baking dish. Bake approximately 20 minutes, until baked through and lightly browning. Serve immediately, or drizzle with powdered sugar glaze.