Tahini & Date Cinnamon Buns
Inspired by my trip to Israel, I've adapted by simple cinnamon bun recipe and used Tahini, date syrup and the addition of halva. The original recipe is heavily inspired by Sweet Petite Bakery based in Tel Aviv where we made a similar bun which was delicious.
Ingredients
For the dough
- 2 1/4 cups 00 flour 320g
- ½ tbsp fast yeast around 3g
- 3/4 cup luke warm water 200ml
- ¾ tsp sea salt
- ½ tsp caster sugar 5g
- 2 tbsp olive oil 30ml
For the tahini & sugar filling
- 100 g date syrup
- 100 g good quality tahini
- 1 heaped tsp cinnamon powder optional
- 30 g halva optional
For the Frosting
- 5 tbsp icing sugar
- 1 tbsp vegan butter margarine
- 1 tsp cinnamon or tahini
- 1 tbsp halva to dust over the top (optional)
- 2 tbsp plant based milk or water
Instructions
For the dough
- Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
- Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
- Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
- Create the tahini and date syrup filling when the dough has nearly finished proving, by simply mixing the tahini and date syrup together in a bowl (a silicone spatula will be the best mixing tool) and set aside
- Once the dough has risen knock back the air then form into a neat ball of dough
- Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
- Spread on tahini filling (then sprinkle over the halva if adding) and then roll up the dough to make a long sausage shape
- Using a sharp knife slice down the middle of the dough (widthways) then repeat until you have 8-10 cinnamon rolls
- Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
- Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
- Allow to cool fully before dusting with icing sugar and enjoy
To make the frosting
- Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top