Date Caramel Breakfast Rolls with Tahini Maple Glaze
Ingredients
Units
Scale
Dough (2-Ingredient High-Protein Dough)
- 1 1/2 cups self-rising flour (or make your own: 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/4 tsp salt)
- 1 cup greek yogurt (full-fat or 2% for best texture)
Date Caramel Filling
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1 cup Medjool dates, pitted and soaked in hot water for 10 minutes
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2 tablespoons water or milk of choice (as needed for blending)
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1 teaspoon cinnamon
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1/2 teaspoon cardamom
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1/4 teaspoon nutmeg
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1 teaspoon vanilla extract
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pinch of salt
Maple Tahini Glaze
- 2 tablespoons tahini
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1 tablespoon maple syrup
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1/2 teaspoon vanilla extract
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1-2 tablespoons milk or water (to thin if needed)
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pinch of salt
Instructions
- Pour hot water over the pitted Medjool dates and let soak for 10 minutes.
- In a large bowl, combine the self-rising flour (or the flour, baking powder, and salt) with Greek yogurt. Mix until a shaggy dough forms, then knead briefly on a lightly floured surface until smooth. Set the dough aside.
- Drain the soaked dates and blend them with the water or milk, cinnamon, cardamom, nutmeg, vanilla, and a pinch of salt until smooth and spreadable, adding more liquid if needed.
- Preheat the oven to 350°F (175°C) and lightly grease or line a 6-inch round cake pan.
- Roll out the dough into a rectangle about ¼ inch thick.
- Spread the date caramel evenly over the surface, then roll the dough into a log starting from the long side.
- Trim the ends and cut into 6 to 8 even pieces. Arrange the rolls in the pan and bake for 20–25 minutes, or until lightly golden and cooked through.
- While the rolls are baking, whisk together the tahini, maple syrup, vanilla, pinch of salt, and a bit of milk or water to thin as needed.
- Let the rolls cool slightly, then drizzle with the glaze and serve warm.
