Short Description
A show-stopping, oversized cinnamon roll swirled with creamy homemade date caramel and spiced with cinnamon. Baked to golden perfection, soaked with heavy cream, and topped with luscious cream cheese icing, this indulgent treat is perfect for sharing.
Why You’ll Love This Recipe
This cinnamon roll is not just giant in size but also in flavor. The naturally sweet and velvety date caramel adds richness without being overly sugary, while the fluffy bread dough bakes up soft and tender. A pour of warm cream keeps the roll extra gooey, and the cream cheese icing finishes it off with tangy sweetness. It’s a bakery-worthy dessert (or breakfast) made right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Date Caramel
20 Medjool dates, pitted
1 cup milk
1 tsp vanilla extract
½ tsp salt
Dough
¾ cup warm milk (~110°F)
2½ tsp instant or active dry yeast
1 egg, room temperature
⅓ cup salted butter, very softened
¼ cup granulated sugar, divided
½ tsp salt
2½ cups bread flour
Filling
1 cup date caramel (prepared above)
½ cup brown sugar (optional, for added sweetness)
1 tbsp ground cinnamon
Baking
⅓ cup heavy cream, warmed
Topping
Cream cheese icing (your favorite recipe)
Directions
Make the Date Caramel
- Soak pitted dates in boiling water for 30 minutes. Drain well.
- Blend softened dates with milk, vanilla, and salt until smooth and creamy.
- Set aside or refrigerate for up to 2 weeks.
Make the Dough
- In a large bowl, combine warm milk with 1 tbsp sugar. Sprinkle yeast over the top, stir, and let sit for 3–5 minutes until frothy.
- Add egg, softened butter, and remaining sugar. Mix until combined.
- Add flour and salt. Mix until just combined, then let rest for 5 minutes.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot for 30 minutes or until doubled in size.
Assemble the Roll
- Grease a 9-inch springform or cake pan with butter.
- Roll risen dough into a 15×12-inch rectangle. Spread 1 cup date caramel evenly over the dough. Sprinkle with brown sugar (if using) and cinnamon.
- Cut into six 2-inch-wide strips. Roll one strip into a spiral and place in the center of the pan. Coil the remaining strips around it to form one large roll.
- Cover loosely and let proof in a warm spot for 45 minutes, until puffy.
Bake
- Preheat oven to 350°F. Warm the heavy cream and pour evenly over the cinnamon roll.
- Bake for 30–35 minutes, until golden brown. Let cool in the pan for 10 minutes.
Finish
- Spread cream cheese icing generously over the warm roll. Slice into wedges and serve.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 45 minutes (plus rise time)
- Rise Time: ~1 hour 15 minutes
- Bake Time: 30–35 minutes
- Total Time: ~2 hours 30 minutes
Variations
- Add chopped toasted pecans or walnuts to the filling for crunch.
- Sprinkle mini chocolate chips over the date caramel for a decadent twist.
- Use coconut milk in the caramel for a dairy-free version.
- Add cardamom or nutmeg to the filling for extra spice.
- Make individual rolls by slicing the dough into smaller strips and baking in a muffin tin.
- Drizzle extra date caramel over the baked roll before icing.
- Use maple syrup in the caramel for a deeper flavor.
- Swap the cream cheese frosting for a simple glaze made with powdered sugar and milk.
- Add orange zest to the icing for brightness.
- Make it festive with a dusting of powdered sugar “snow” before serving.
Storage/Reheating
- Store covered at room temperature for 1 day or in the refrigerator for up to 4 days.
- Reheat slices in the microwave for 15–20 seconds or in the oven at 300°F for 5–7 minutes.
- Freeze baked (unglazed) cinnamon roll for up to 2 months. Thaw overnight and warm before icing.
FAQs
Can I make this ahead of time?
Yes, assemble the roll and refrigerate overnight before the second rise. Bake the next day.
Do I need to use bread flour?
Bread flour provides a chewier texture, but all-purpose flour can be substituted.
What if I don’t have Medjool dates?
Any soft dates work, but Medjool are preferred for their natural sweetness and caramel-like flavor.
Is the brown sugar in the filling necessary?
No, the date caramel is naturally sweet. The brown sugar just adds extra richness.
Why pour cream over the roll before baking?
It keeps the roll extra moist and gooey, giving it a melt-in-your-mouth texture.
Can I skip the icing?
Yes, but the cream cheese icing balances the sweetness and adds creaminess.
What size pan should I use?
A 9-inch round springform or cake pan works best. Smaller pans may cause overflow.
How do I know when the roll is baked through?
It should be golden on top and register about 190°F internally.
Can I make this vegan?
Yes, substitute dairy-free milk, vegan butter, and plant-based cream cheese.
Will the date caramel taste like dates?
No, it blends into a smooth, rich caramel-like paste with a naturally sweet, toffee-like flavor.
Conclusion
The Giant Date Caramel Cinnamon Roll is an irresistible centerpiece dessert—soft, gooey, and spiced with cinnamon, filled with naturally sweet date caramel, and topped with cream cheese icing. Perfect for holidays, brunch, or when you want to impress with a bakery-worthy treat fresh from your own kitchen.
Print
Giant Date Caramel Cinnamon Roll
- Total Time: 2 hours 30 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A show-stopping, oversized cinnamon roll swirled with creamy homemade date caramel and spiced with cinnamon. Baked to golden perfection, soaked with heavy cream, and topped with luscious cream cheese icing, this indulgent treat is perfect for sharing.
Ingredients
20 Medjool dates, pitted
1 cup milk
1 tsp vanilla extract
½ tsp salt
¾ cup warm milk (~110°F)
2½ tsp instant or active dry yeast
1 egg, room temperature
⅓ cup salted butter, very softened
¼ cup granulated sugar, divided
½ tsp salt
2½ cups bread flour
1 cup date caramel (prepared above)
½ cup brown sugar (optional, for added sweetness)
1 tbsp ground cinnamon
⅓ cup heavy cream, warmed
Cream cheese icing (your favorite recipe)
Instructions
- Soak pitted dates in boiling water for 30 minutes. Drain well.
- Blend softened dates with milk, vanilla, and salt until smooth and creamy. Set aside or refrigerate for up to 2 weeks.
- In a large bowl, combine warm milk with 1 tbsp sugar. Sprinkle yeast over the top, stir, and let sit for 3–5 minutes until frothy.
- Add egg, softened butter, and remaining sugar. Mix until combined.
- Add flour and salt. Mix until just combined, then let rest for 5 minutes.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot for 30 minutes or until doubled in size.
- Grease a 9-inch springform or cake pan with butter.
- Roll risen dough into a 15×12-inch rectangle. Spread 1 cup date caramel evenly over the dough. Sprinkle with brown sugar (if using) and cinnamon.
- Cut into six 2-inch-wide strips. Roll one strip into a spiral and place in the center of the pan. Coil the remaining strips around it to form one large roll.
- Cover loosely and let proof in a warm spot for 45 minutes, until puffy.
- Preheat oven to 350°F. Warm the heavy cream and pour evenly over the cinnamon roll.
- Bake for 30–35 minutes, until golden brown. Let cool in the pan for 10 minutes.
- Spread cream cheese icing generously over the warm roll. Slice into wedges and serve.
Notes
- Add chopped toasted pecans or walnuts to the filling for crunch.
- Sprinkle mini chocolate chips over the date caramel for a decadent twist.
- Use coconut milk in the caramel for a dairy-free version.
- Add cardamom or nutmeg to the filling for extra spice.
- Make individual rolls by slicing the dough into smaller strips and baking in a muffin tin.
- Drizzle extra date caramel over the baked roll before icing.
- Use maple syrup in the caramel for a deeper flavor.
- Swap the cream cheese frosting for a simple glaze made with powdered sugar and milk.
- Add orange zest to the icing for brightness.
- Make it festive with a dusting of powdered sugar “snow” before serving.
- Prep Time: 45 minutes (plus rise time)
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
