Date Sweetened Cinnamon Sticky Buns


Dense, indulgent, and filled with a warm kick of cinnamon & a blast of date sweetness. Just the way cinnamon buns were meant to be! Top this all off with a drizzle of a light cashew cream cheese frosting & you’ve got yourself the perfect pairing for your morning of relaxation, or a pull apart treat for those evenings when you find yourself stuck in the library cramming.

After all school’s back in session & with it comes that never-ending need for study time snacks!

These cinnamon sticky buns are sweetened with dates in place of refined sugars to make sure that you don’t crash later after an initial sugar high. No student has time to waste feeling weighed down or tired when taking even one moment to nap puts them three weeks behind on their readings.


We get that cramming for tests and working relentlessly on projects doesn’t always leave you with the most time to spend in the kitchen creating healthy snack alternatives, & that sometimes going out to buy overly processed versions of easily homemade treats can be an inviting option.

With one easy step you can overcome the need to spend hours on this daunting task while still enjoying a homemade warm & gooey sticky bun in the morning!

These cinnamon rolls do need a while to rise, but the dough can easily be made the night before and left to proof, then placed in the fridge overnight to be rolled out and baked quickly in the morning, leaving you with a kitchen that smells of warm spices & treats to start the day off on a sweet note.


After allowing these buns time to rise the rest is as simple as:







Topped with additional gooey date-sweetened cinnamon-y goodness, these buns are perfect paired with our cashew cream cheese frosting drizzled on top, or on their own for a warm morning treat or quick study bite.

As always if you recreate this recipe don’t forget to tag us on instagram @lavenderandlavish to show off your mad kitchen skills, we always love to see how you take our creations and make them your own!


RECIPE: Makes 9 Cinnamon Sticky Buns.



Whole Wheat Dough

  • 2 tsp Active Dry Yeast
  • 1 1/2 cup Luke Warm Water
  • 1 tbsp Coconut Sugar
  • 3 cup Whole Wheat All-Purpose Flour
  • 1/4 tsp Salt
  • 1 tbsp Coconut Oil, melted
  • 1 tsp Ceylon Cinnamon

Date-Cinnamon Filling

  • 1 cup Soaked Dates
  • 1 tsp Vanilla Extract
  • 1/2 cup Full Fat Coconut Milk
  • 1/8 tsp Salt
  • 4 tbsp Ceylon Cinnamon
  • 1/8 tsp Ground Nutmeg

Cashew Cream Cheese Icing

  • 1 cup Cashews, soaked overnight or boiled for 30 minutes
  • 2 tbsp Nutritional Yeast
  • 1 tsp Vanilla Extract
  • 2 tbsp Coconut Oil, melted
  • 1 tsp Lemon Juice
  • 1/8 tsp Salt


10 minutes prep, 3 hours (or overnight) proofing, 30 minutes to bake. 

Whole Wheat Dough

  • Mix together the active dry yeast, coconut sugar, and water. Set this aside to let the yeast activate.
  • Sift together in a separate bowl, the all purpose flour, salt, and cinnamon.
  • Once the yeast has become foamy and active (about 5-10 minutes) create a well in the dry ingredients and pour in the wet as well as the melted coconut oil.
  • Combine well to form a somewhat sticky dough.
  • Flour your countertop and your hands and knead the dough for about 5 minutes or until the gluten is well worked.
  • Cover the dough ball and set it aside in a warm, dark place to proof for about 2 hours or until it has doubled in size. You may want to make the dough the night before as it can sit in the fridge overnight after it has proofed to be ready for use in the morning.
  • When ready to create the rest of the cinnamon bun punch the dough down and roll it out on a floured piece of parchment paper to about 1/2 inch thickness.

Date-Cinnamon Filling

  • Blend all of the ingredients well until a uniform date paste has formed. Add more or less cinnamon depending on your particular taste.
  • Mix 1 tbsp of melted coconut oil with a tsp of cinnamon and brush this over your rolled out dough.
  • Brush all of the date-cinnamon filling, reserving 1 tbsp for later, onto your dough. Remember to leave about an inch around the edges so that the filling will not spill out when you roll the dough.
  • Using the parchment paper as a guide, roll the dough tight.
  • Cup the log of dough into 9 cinnamon buns.
  • Grease a pan, and place the cinnamon buns evenly throughout.
  • Allow these to rise a second time for about 30 minutes -1 hour until they touch each other nice and snug.
  • Preheat your oven to 350F and spread the remaining tbsp of date-cinnamon filling on top of the buns.
  • Bake for 25-30 minutes or until golden brown and cooked through.
  • Allow time for them to cool slightly.

Cashew Cream Cheese Frosting

  • Blend all of the ingredients together in a high speed blender until super creamy, making sure that the cashews are completely blended and no lumps remain.
  • You can leave the frosting thick as it is for spreading or you can add coconut or almond milk 1tbsp at a time if you want the consistency more runny to drizzle on top of your buns.
  • Once you have the icing to your desired consistency you may spread, drizzle, or dollop atop your buns & dive in!
  • Enjoy!
Nutritional Information:
Per 1 Cinnamon Bun–
Calories: 287 cal | Total Fat: 13g | Sat Fat: 7g | Unsat Fat: 0.7g | Carbohydrates: 36g | Natural Sugar: 7g | Fibre: 2.5g | Sodium: 50mg | Protein: 8g

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