My 1st work in the world of Yeast - Cinnamon Date Rolls with a Rum Butter Drizzle

Today is my first work in the world of ' yeast ' . Let me share with you that I have never tried making bread before and after reading and researching various recipes , i braved to get the ball rolling with these beautiful Cinnamon Date rolls . Working with yeast is all about patience and one must , most definitely, not skip steps or fast forward the recipe . The time needed to proof the dough is to be adhered to by the clock . This time invested , gives the yeast the food, warmth and moisture to thrive and will give you the best outcome in the end .

Making these rolls is very simple and easy , if you follow the steps mentioned in the recipe below . At the end of the bake , I can vouch that once you have baked these beauties at

home , you will never ever go for the store bought version again ! Just a tip - the preparation process needs some time , so you must attempt this on a day only when you have time in your favor . Let me walk you through this :)

Things you will need

For the dough :

• 1/2 cup warm milk

• ½ cup + 1 tbsp granulated sugar

• 2 tbsp active dry yeast

• 1 large egg , at room temperature

• 3 tbsp butter , melted

• 2 cups of flour

• 1 tsp sea salt

• 01 beaten egg white - for the glaze

For the Cinnamon Date Filling :

• 04 tbsp finely ground cinnamon powder

• 06 tbsp butter , softened and at room temperature

• 01 handful of dates , finely chopped

For the Rum glaze :

• 02 tbsp Rum ( I use old monk , you can use an any good spiced rum )

• 1/2 cup Icing sugar

• 02 tbsp Melted butter

Making the Roll Dough:

• Warm milk in the microwave for 45-50 seconds - The milk should be warm but not hot to the touch .

• To activate the dry yeast , place the milk in the mixing bowl and add 1 tbsp of sugar and 2 tbsp of yeast to the milk .

• Stir and let it sit (proof) for 10 minutes or until it becomes foamy.

• In the mean while , in a separate bowl , sift the flour , 1/2 cup sugar , 1/2 tsp salt and keep aside .

• Once the proofing time is over , take the dissolved yeast mix and add in 01 egg and mix it lightly till well incorporated.

• Next , add in the pre -sifted flour & sugar mixture to the yeast mix and combine everything , till a soft dough is formed .

• The dough should be smooth and only slightly tacky to touch .

If the dough seems too sticky , add more flour , until a smooth ball is formed. Transfer the dough to a floured surface and knead with your hands until it is smooth and elastic ( for about 3-5 minutes). Form the dough into a ball and place in a bowl.

• Cover the bowl with a damp towel and place in a warm place to rise.

• Let the dough rise for about 1 hour till double in size.

Making the filling :

• While the dough is rising , make the cinnamon date filling

• In a small bowl , combine the soft butter , cinnamon powder and the dates , till a homogeneous mixture is formed. Keep aside .

Assembling the Cinnamon Rolls :

• Sprinkle a large work surface with flour - Gently press the gas out of the proofed dough and using a rolling pin , roll it out into a rectangle , about 1/4 inch thick.

• Now using a butter knife or a greased spatula , spread the cinnamon - date filling all over the dough , evenly.

• Next , roll up rectangular dough (Like you would roll a carpet ) , such that you should have a nice long cylindrical log in the end ( Refer the pictures below )

• Using a cotton thread or dental floss , cut the log into equal sized spirals .

• Line a baking dish with butter paper and place the rolls , spaced evenly.

• Cover the spirals and let them rise again , for about another 01 hour .

• Once you are done with the 2nd round of proofing , preheat the oven to 180 degrees and bake the chubby rolls for 30-40 mins .

• If you prefer a nice glaze , drizzle the roll top with some egg white post 30 mins into your bake . Let them bake with the egg wash for a further 10 mins.

• Once done , cool completely them on a rack.

Making the Rum - Butter Glaze

• Using a balloon whisk , mix the icing sugar with melted butter and rum until it gets a silky texture . Pour this generously over the rolls once you are ready to eat ! Enjoy !

Pro-tip : You can store these rolls in an airtight container. Do pre- heat them for 30 sec in the microwave , if you are eating them the next day . Note , always store the sauce separately and pour it on top , only once you are ready to eat them :)