Well Made by Kiley

Date Caramel:

1. Place the dates in a medium bowl and cover with boiling water. Allow to soak for 30 minutes.
2. Once softened, remove the dates from the water. Place them into a blender or food processor and blend.
3. Add in 1 cup milk, 1 tsp vanilla, and 1/2 tsp salt. Blend until smooth and creamy.
4. Once completely smooth, set aside to use later or store in the fridge for up to 2 weeks.

Dough:

1. Pour 3/4 cup warm milk into a large bowl. Add 1 tbsp of the granulated sugar and sprinkle the yeast on top. Stir and allow to sit for 3-5 minutes, until frothy.
2. Add the egg, butter, and the rest of the granulated sugar. Mix until combined.
3. Add the bread flour and 1/2 tsp salt, and mix until barely combined. Rest for 5 minutes.
4. Pour the mixture onto a floured surface and knead with your hands for 5-7 minutes, until elastic and smooth.
5. Place the dough into a lightly greased large bowl. Cover and let rise in a warm environment for 30 minutes, or until doubled in size.

Assembly & Baking:

1. Grease a 9-inch round springform or cake pan with butter.
2. Once doubled, turn the dough onto a floured surface. Roll the dough into a 15x12-inch rectangle.
3. Evenly spread 1 cup of the date caramel on top, then sprinkle the brown sugar (if using) and cinnamon all over.
4. Cut the dough into 6, 2-inch wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining 5 strips around the center roll.
5. Loosely cover the pan and allow to proof in a warm environment for 45 minutes, until puffy.
6. Preheat the oven to 350F.
7. Warm the heavy cream and pour over the cinnamon roll.
8. Bake at 350F for 30-35 minutes, until golden brown.
9. Remove from the oven and cool in the pan for 10 minutes.
10. Spread the cream cheese icing (recipe on website) all over the cinnamon roll. Slice and serve warm. Enjoy!