Iced Cinnamon and Date Rolls
[Vegan]

To Make the Dough:

1. Heat the milk, sugar, salt, and butter on low heat until the butter has melted. Remove from heat and stir in the vanilla.
2. Mix together the flour and fast action dry yeast in a bowl. Pour the milk mixture into a separate large mixing bowl and sift in half the flour.
3. Stir with a wooden spoon until well combined. Then sift in remaining flour and start to knead into a dough with your hands.
4. Once the dough starts to form turn out on a lightly floured surface and knead until smooth for about 4 minutes. Cover with a damp tea towel and leave to rise for 1 hour.

To Make the Filling:

1. To prepare the filling, melt the butter in a saucepan but do not boil. Turn off heat and stir in the sugar, sliced dates and cinnamon.
2. Once the dough has risen, roll it out into a large rectangle, about 18×12 inches. Spread the filling evenly over the top of the dough.
3. Take one of the longest edges and tightly roll the dough over itself until you reach the other end.
4. When you have your long dough log, take a sharp knife and slice log into approximately 12 cinnamon rolls.
5. Grease a high sided baking tray and place cinnamon rolls inside approximately 1/2-inch apart.
6. Cover with a damp tea towel or plastic film and leave to rise for 1 more hour.
7. Once risen, preheat oven to 390°F and bake cinnamon scrolls uncovered for 30 minutes, or until golden.

To Make the Icing and to Serve:

1. Whisk up the icing ingredients together in a small bowl.
2. Let cinnamon rolls cool for 15 minutes, then drizzle icing over the top.