Date and Chocolate Easter Scrolls

0 from 0 votes


Prep time


Cooking time


Cook Style


Skill Level


Replace sugar with softened dates for this delicious Easter baking project. Everyone loves a cinnamon scroll so when you’re entertaining through Easter impress your guests with this lovely version showcasing Medjool dates. 


  • 500 g 500 Dates, simmer in 2 cups water until soft 

  • ½ cup ½ Sweetened chocolate powder

  • 2 tbsp 2 Ground cinnamon

  • Sugar Syrup
  • cup (150g) Caster sugar

  • Dough 
  • 1 x 7 g 1 x 7 Sachet dried yeast

  • 1 cup 1 (250ml) Warm milk, plus extra milk to brush 

  • 3 ⅓ cups 3 ⅓ (500g) Plain flour, sifted

  • 50 g 50 Caster Sugar

  • 2 2 Eggs, Lightly beaten 

  • 70 g 70 Unsalted butter, cut into 1cm pieces, softened

  • Chocolate Drizzle 
  • 2 tbsp 2 Cocoa

  • ½ cup ½ Icing sugar

  • 20 g 20 Butter

  • Boiling water 


  • Add dates and water to a medium pot and heat to a simmer, stirring for 5 minutes while the dates break down. Remove from heat and stir every now and then while cooling and to help break the dates down further. Pre-heat oven 170°C. 
  • Dough
    Combine the yeast and milk and set aside for 5-6 minutes until frothy.  Place the flour, sugar and ½ teaspoon fine salt in the bowl of a stand mixer with the dough hook and mix to combine. Add the eggs to the yeast and milk mixture and stir to combine, then pour into the flour mixture and knead on medium speed until the mixture forms a smooth dough.  
    In two batches, add the butter, ensuring the first batch is fully incorporated before adding the next. Knead on low for about 3-4 minutes until the dough becomes elastic, stretches when pulled and doesn’t break straight away. The dough will be very soft and wet.  Transfer to an oiled bowl and cover loosely with a tea towel. Stand for 2 hours or until doubled in size. On a well-floured work surface, tip out the dough and sprinkle the top with more flour. Roll the dough out to a 2cm thick, 30cm x 40cm rectangle.  
    Spread the soft date mixture evenly across the face of the dough, leaving a 1cm border along the top longer side. Top this with a light layer of chocolate powder then cinnamon. 
    Starting from the lower long side, roll the dough up evenly. 
    Cut the rolled dough into 9 equal pieces and place in a greased 20cm x 30cm lamington pan. Cover and allow to prove for about 1 hour or until dough pieces double in size.  
    Brush the tops of the scrolls with a small amount of milk. Bake for 30-35 minutes at 170°C or until golden and hollow sounding when tapped on top. 
    Meanwhile, place the caster sugar in a small saucepan with 60ml water and bring to the boil. Remove from heat and keep warm. For chocolate drizzle, combine ingredients and add enough boiling water to create a loose icing that runs from the spoon. Remove the scrolls from the oven and brush with sugar syrup. Stand for 5 minutes before drizzling with chocolate icing and serving. 

Cooking Notes

  • You could add texture by scattering toasted, chopped nuts over the date paste prior to rolling the scrolls.
  • Reduce the sugar and add fiber into your cinnamon scrolls by swapping out the traditional cup of brown sugar that was in this recipe for Medjool date paste. 
Author: Codesquad