Tea Infused Date Cinnamon Rolls

Celebrate the spirit of Ramadan with these Tea-infused Date Cinnamon Rolls, a delightful fusion of tradition and indulgence. Featuring naturally sweet Madjool dates - an essential part of iftar - infused with fragrant Ahmad Tea's English Breakfast Loose Leaf tea, these rolls offer a warm, spiced embrace in every bite.

Tea Infused Date Cinnamon Rolls

Tea Infused Cinnamon & Date rolls

Difficulty

Moderate

Time to Make

2 hours

Blend

English Breakfast

FEATURED TEA

English Breakfast

English Breakfast is one of the jewels in the British tea crown. Bold, satisfying and deliciously smooth, it makes the perfect cup at any time of the day. To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. Wherever your day takes you, a cup of our English Breakfast Tea helps get you there.

ESC English Breakfast

INGREDIENTS

For the dough:

  • 300g plain flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 260g fat-free Greek yoghurt
  • ½ – 1 tbsp milk (if needed)

For the date filling:

  • 220g Medjool dates
  • 5 tbsp Ahmad tea English Tea Loose Leaf Tea
  • 500ml boiling water
  • 4 tbsp olive oil
  • 1 tbsp cinnamon
  • 1 tsp cardamom
  • Pinch of salt

Method

  1. Preheat oven to 180C/160C fan.
  2. Add the tea to a measuring jug and top with 500ml boiling water. Allow to brew for 5 minutes, then strain.
  3. Add the dates to a heat-proof dish and top with the brewed tea. Allow to soak for 15-20 minutes.
  4. Drain the date and add to a food processor along with the olive oil, spices and a pinch of salt. Blend until smooth.
  5. To make the dough, mix together the flour, baking powder and salt. Add in the yoghurt and knead until you have a smooth dough. If the dough is too dry, add ½ tbsp milk or more as needed.
  6. Roll out the dough onto a lightly floured kitchen surface into a thin (around ½ an inch) rectangular shape.
  7. Spread the date mixture on top, then roll the dough into a cylinder starting from the shorter rectangular side.
  8. Slice into 8, then arrange in a lightly oiled 8” round cake tin. Brush the top with a little melted butter, then bake for 25-30 minutes.
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