Date Chocolate Rolls with Cream Cheese

 1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which will take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Prepare the Date Paste

Place 200 grams of pitted dates and 45 millilitres of hot water in a bowl and let the dates soften for 10 minutes. Once softened, blend them until smooth. Add 30 grams of cream cheese, 15 grams of icing sugar, 15 grams of tahini, 1 teaspoon of melted unsalted butter, ¾ teaspoon of ground  cinnamon, a pinch of salt, a pinch of ground cardamom and ½ teaspoon of cocoa powder. If desired, add 1 teaspoon of finely grated orange zest.

Blend again until completely smooth and spreadable.

The texture should be thick but easily spreadable in a thin layer. Adjust with 1–2 teaspoons of water if needed.

Set the date paste aside to cool completely.

3. Prepare the Dough

In a large bowl, combine 550 grams of plain flour, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 60 grams of caster sugar.

Add the activated yeast, 220 millilitres of lukewarm milk, 30 grams of yogurt, 1 egg, and 75 grams of unsalted butter.

Knead with the dough hook of the mixer for 5–7 minutes (or 8–10 minutes by hand), until a smooth and elastic dough forms. The dough should feel soft and slightly tacky, but not sticky.

 4. First Proofing

Transfer the dough to a lightly greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

5. Shape the Rolls

Once the dough has risen, transfer it to a lightly floured work surface and knead it a few times to release any air bubbles. Divide the dough into 10-12 equal parts. Roll each ball into a slightly oblong shape. Score one end a few times with a pizza cutter or knife for a nice finish.

Spread a very thin, even layer of the date paste on the bottom third. Sprinkle finely chopped chocolate evenly over the paste. Avoid dense clusters.
Gently roll up each dough piece around the cream cheese filling, starting from the unscored end and rolling towards the scored end. Close the seam tightly.

Place the filled dough in a crescent shape on a baking tray lined with baking parchment. Proceed in the same way with the remaining dough. Cover the filled rolls with a tea towel and let them rest for about 20 minutes.

6. Bake

Towards the end of the resting time, preheat the oven to 180°C (350°F). In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush each roll generously with the egg wash. 

Bake for 18–22 minutes until deep golden and caramelised at the ridges.

6. Serve

Allow your Date Chocolate Rolls with Cream Cheese to cool slightly before serving.

Baker’s Note

I use the same milk-and-yogurt dough here that I rely on for many of my soft sweet rolls — it creates elasticity without heaviness.

Tips for Best Date Chocolate Rolls with Cream Cheese

• Proper Kneading: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Keep it Tight: Apply gentle but even tension as you roll the dough.

Variations

• Add 1–2 tbsp finely chopped walnuts to filling.
• Use 50% milk chocolate + 50% dark for milder profile.
• Shape into one large scored ring for centrepiece presentation.

Make-Ahead Notes

Freeze shaped, unbaked rolls on a tray until firm. Then transfer them to a freezer bag.

• To bake: Thaw overnight in the refrigerator. Proof 45–60 minutes at room temperature. Bake as directed.
• Alternatively: Refrigerate shaped rolls overnight. Bring them to room temperature 45 minutes before baking.

Storage

• Store airtight at room temperature up to 2 days.
• Refresh in 150°C oven for 5–7 minutes.
• Freezes well once baked (wrap tightly). Reheat gently.

If you enjoy defined spirals and controlled shaping, you might also like my Raspberry Rose Rolls or my Braided Sweet Bread, where structure plays an equally important role.

Final Thoughts

The beauty of these rolls lies in their balance: warm but not heavy, sweet but not overpowering, refined yet inviting. The defined spiral, caramelised ridges and smooth filling create both visual impact and depth of flavour.

They are just as suitable for a weekend bake as they are for a shared evening table — a gentle transition into the brighter flavours of spring.