Babka Cinnamon Rolls with Dates, Tahini & Walnuts

These babka cinnamon rolls with dates, tahini, and crushed walnuts are exactly that kind of bake that sits somewhere between a classic cinnamon roll and a braided babka. 

The sweetness of dates melts into the dough, the tahini adds a subtle nuttiness and depth, and the crushed walnuts create just the right amount of texture. Visually, this is a dream to style—the dark cinnamon ribbons, glossy date filling, and golden spirals make every roll feel like a centerpiece.

This is the kind of bake that belongs on a slow weekend table, or as a showstopper for a festive brunch.

As a food stylist, I always enjoy working with recipes like these—the contrast of textures, the deep caramel tones from the dates, and the delicate swirls of dough make every frame come alive. If you’re looking for a unique twist on classic cinnamon rolls or a showstopping bake for brunch, this recipe beautifully brings together flavor, texture, and visual appeal.

Prep Time: 20 minutes (+ rising time)
Bake Time: 25–30 minutes
Serves: 8–10 rolls

Ingredients

For the dough:

• All-purpose flour 500 gms
• Milk powder 30 gms
• Instant yeast 2 ¼ tsp
• Sugar 70 gms
• Salt ½ tsp
• Warm milk 250 ml
• Eggs 2
• Butter 100 gms(softened)

For the filling:

• Soaked dates (pitted and mashed into a paste) 12-14
• Tahini paste 2 tbsp
• Ground cinnamon 1 tbsp
• Crushed walnuts ½ cup
• Warm water (to loosen the date paste if needed) 3-4 tbsp

For brushing:

1 egg yolk + 1 tbsp milk

Optional glaze:

2 tbsp honey or regular glaze (Icing sugar and water)

Method

1. In a bowl, combine flour, yeast, milk powder, sugar, and salt. Add warm milk, egg, and butter.
2. Knead until a soft, smooth dough forms. Cover and let it rise for 1–1.5 hours until doubled in size.
3. Mix the mashed dates with tahini, cinnamon, and brown sugar. Adjust consistency with a little warm milk if needed—the texture should be spreadable, not runny. Roll the dough into a rectangle (about ¼ inch thick).
4. Spread the date-tahini mixture evenly across the surface. Sprinkle crushed walnuts generously. Roll the dough tightly into a sheet.
5. Slice it along the shorter side to expose the layers. Twist each strip into a tight roll and place it into a greased baking dish or individual molds.
6. Cover and let the rolls rise again for 30–40 minutes until slightly puffed. Brush with egg wash and bake at 180°C for 25–30 minutes until golden brown.
7. Brush lightly with honey or syrup while warm for a soft sheen and subtle sweetness. I, however, finished with a light icing glaze for a soft contrast to the rich date filling.