I simply love the texture dates give to any dessert, whether you use them in the batter or in the filling. That effortlessly fudgy texture, wonderfully reminiscent of fudge brownies…
As it's already well-known, sweet dough desserts are one of my firm favourites, and if they are generously filled with soft brownie filling, even better. And these beauties, essentially being a glorious blend of cinnamon rolls and no-bake brownies - they were an instant favourite on the first bite.
My tips for success.
The dough relies on high hydration for softness, so please don't add a lot more flour, even if it looks and feels sticky. It is better to let the dough rest a bit and then knead again, than to make it firmer by adding more flour.
As for the brownie filling, there is plenty of filling to make them lusciously most and soft, but not overwhelmingly sweet, which is something I appreciate. Dates are sweet on their own, so moderation is the key here.
Speaking of dates, Medjool are always a good choice, as they are so sweet and soft, but I found Mazafati to be equally amazing in desserts. They are smaller than Medjool, so you will need more of the individual dates for the quantity indicated in the recipe, but they will be perfect here. The third option would be Sayer dates, which you will definitely need to soak a bit longer, but they will also work well.
And finally, the chocolate sauce is completely optional. It will add that special something to the rolls, as it is essentially a thin ganache enriched with Amaretto, so if you want to try it out, you can make it with half of the ingredients, for a modest pop of almond flavour.
Ingredients
For the dough
250 grams plain flour
150 grams strong bread flour
250 millilitres warm water
30 millilitres vegetable oil
20 grams fresh yeast
30 grams granulated sugar
10 grams salt
1 teaspoon vanilla bean paste
For the brownie filling
200 grams Medjool dates, pitted
75 grams vegan block butter, slightly softened
30 grams unsweetened cocoa powder
20 grams finely ground almonds
1 heaping teaspoon ground cinnamon, or to taste
1 teaspoon vanilla bean paste
For serving
100 millilitres plant-based double cream
80 grams extra dark chocolate (85-90%)
20 millilitres Amaretto liqueur
10 grams unsweetened cocoa powder
30 grams icing sugar, optional
Preparation
Take a medium bowl, crumble in the yeast, add in the sugar and the water, mix well, and set it aside for about 10-15 minutes so the yeast can activate. Meanwhile, sift the flours into a large bowl, add in the salt, and blend well. Once the yeast is ready, make a little well in the centre of the flour, pour in the yeast, as well as the vanilla and the oil, and mix with a wooden spoon until a very soft dough forms.
Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands or the surface, feel free to add another tablespoon of flour. Place the dough into a large bowl, cover with a kitchen towel, and let it rise for about an hour in a warm spot.
While the dough is rising, make the filling by placing the dates in hot water and letting them soften even more. Once soft, strain them and reserve the water. Blend the dates with the cocoa powder, almonds, and vanilla. Finally, add in the butter, and combine well. If the filling is too thick, add a splash of the reserved liquid and blend again. Set the filling aside.
To make the chocolate sauce, place all of the ingredients apart from the icing sugar into a small saucepan, place it over medium high heat, and let everything melt together. Remove from heat and let it cool down slightly, and then, while it's still warm, add the icing sugar, if needed. Set aside.
Take the risen dough out of the bowl and knead it gently, and then roll it out into a long rectangle. Spread the filling all over the dough, making sure you leave one edge free, to seal the roll. Roll the dough up, starting from the shorter side, so the rolls are nice and tall. Using a sharp knife, slice the roll into 9 large rolls, and arrange them in a rectangular baking pan (20x20 cm), lined with baking parchment.
Cover with a kitchen towel, and let them rest and rise for about 30 minutes. Bake them in a preheated oven, at 200˚C, for about 12-15 minutes, or until evenly browned. Serve immediately with the chocolate sauce, if desired. Yields 9 large rolls.
