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Cranberry Cinnamon Rolls with Maple Date Frosting

Posted on December 9th, 2012  |  1 Comment

I know I’m supposed to be a grown up and all, being in my  ‘ahem’  upper twenties, but I can’t seem to get this whole adult thing down. Like decorating for Christmas. I blame it on our wacko cats, but that’s only half true, the other half is I’m a child and think someone else is just gonna do it for me. And then it never gets done.

Other adult skills I lack:

Getting the mail – from the mailbox, email I’m a pro at.

Keeping my room clean. The kitchen clean. My car clean. Basically I’m not that clean… but I really want to be. Weird.

Prepping for anything (including exams, birthdays, holiday dinners and life.)

Making homemade cinnamon rolls. Oh wait! I got that one down.

Yay for growing up! And a mega YAY for homemade cinnamon rolls.

Cranberries and homemade frosting are just an extra bonus, think inner kid glory but sugar free (shhh), Cranberries fall on the adult end of things ’cause let’s face it, they’re tart and good for constipation and gross things that only adults know about.

Back to the frosting. OOOOh the frosting. I’ve gotta toot my own horn here on this one. It’s made with cream cheese, dates and maple syrup (read:title) oh yeah and some vanilla extract to loosen things up. It’s the best frosting I can remember tasting, not that I’m a prof frosting taster or anything, but it’s amazing, and sugar free, so that makes it super duper amazing.

Wow I feel more like an adult already, and now I feel compelled to tell you what to do:

Make the rolls. And the frosting. This week. Let me know what you think.

Happy Week!



Cranberry Cinnamon Rolls with Creamy Maple Date Frosting

by The Talking Kitchen

Cook Time: 25 minutes

Ingredients (14-18 rolls)

For the Dough

  • 6 Tbsp unsalted butter, melted (4 Tbsp for the dough)
  • 1/2 c. coconut milk, warmed
  • 2 1/4 tsp active dry yeast (7 g yeast)
  • 3 1/2 – 4 c. AP flour, plus extra for rolling out (substitute: whole wheat pastry flour)
  • 2/3 c. Greek yogurt
  • 1/4 c. packed brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1 orange, zested and juiced
  • 1 large egg

For the Filling

  • 1/2 c. packed brown sugar
  • 1/2 c. cranberries, chopped
  • 1/4 c. pepitas, chopped
  • 1/8 tsp sea salt
  • 1/2 – 3/4 tsp ground cinnamon
  • remaining butter

For the Frosting

  • 4 oz. lite cream cheese, room temperature
  • 4 dates
  • 1-2 Tbsp buttermilk
  • 1-2 Tbsp maple syrup


Follow Smitten Kitchen’s amazing thoroughly directions.

Instead of the pumpkin puree, add the Greek yogurt and orange juice and zest.

Substitute the ingredients for the filling and frosting and follow her directions.


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One Response

  1. Yum! These look totally amazing! Especially that frosting 😉

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