I’ve made these two days in a row. Probably the best cinnamon rolls I’ve made! I took them to a friend’s birthday celebration and was consistently asked for the recipe. You killed it with this one, Michelle!
I have a 13 x 9 GLASS baking dish. Do I need to change the baking temperature? I believe that my mom used to say that you turn down the temp by 25 degrees for glass.
This will be the first cozy recipe I bake when I can reach acceptance that summer is over! Maybe the date caramel first to help me transition to fall baking. Sounds delicious!
Question: It looks like the ingredients for the dough call for ginger and cinnamon, but I don’t see them added anywhere 🤔 I see cinnamon for the date filling but that’s listed under the ingredients for the filling. Am I just not reading the instructions carefully enough?
Absolutely! I’d add an extra tablespoon or two of maple syrup until you get the consistency you want. Most commercial date syrups strain out the fiber so that’s also an option if you want a more syrupy consistency. Personally I like it thicker but that’s your call!
I’ve made these two days in a row. Probably the best cinnamon rolls I’ve made! I took them to a friend’s birthday celebration and was consistently asked for the recipe. You killed it with this one, Michelle!
OMG... Date Caramel is a surprise taste... I am going to make this my “base layer” for my rolls.
🎉🎉!!!!🎉🎉
I have a 13 x 9 GLASS baking dish. Do I need to change the baking temperature? I believe that my mom used to say that you turn down the temp by 25 degrees for glass.
You and your mom are totally right. A 25 degree reduction is standard when baking in glass
Thank you!
I love you and Matt. Love your cookbooks and newsletter. Loved the podcast. You guys are fun and fresh and irreverent. Keep us hungry, please.
Making this for dessert tonight! 🤤
YUM! It's still insanely warm here in NYC but this will be on my list once baking weather is here!
This will be the first cozy recipe I bake when I can reach acceptance that summer is over! Maybe the date caramel first to help me transition to fall baking. Sounds delicious!
Question: It looks like the ingredients for the dough call for ginger and cinnamon, but I don’t see them added anywhere 🤔 I see cinnamon for the date filling but that’s listed under the ingredients for the filling. Am I just not reading the instructions carefully enough?
Whoops! That’s my mistake. Add the cinnamon and ginger when you add the salt! Fixing on the site now
Lovely, thank you so much!! I can say, even without the cinnamon and ginger, they’re delish! Can’t wait to try them with this addition. 😁 Thank you!!!
Absolutely! I’d add an extra tablespoon or two of maple syrup until you get the consistency you want. Most commercial date syrups strain out the fiber so that’s also an option if you want a more syrupy consistency. Personally I like it thicker but that’s your call!
As long as they’re soft you’re good to go. If you think the skin looks a little dry or thick, let them soak for 1-2 minutes in warm water to plump up