In a saucepan, add the dates and water and bring to a boil on high heat, then let it simmer on low heat for 10-15 minutes until the dates are soft and most of the water has evaporated.

Transfer the dates (with the remaining water), cinnamon powder, and salt into a blender and blend until completely smooth. Let the date puree cool before using.

Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 2-4 minutes until fully combined with the butter.

Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.

If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.

Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.

Lightly oil a bowl, place the finished dough inside and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.

Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a rectangle (around 14×18 inches). Don't roll the dough too thin; keep the thickness to around 2/3rd inch. If the dough is too thin, the rolls will be tough and chewy rather than soft and fluffy.

Spread a thin layer of butter on the dough, then spread a thick layer of the date paste on top.

Roll the dough horizontally (breadth-wise) slowly, making sure you are tightly tucking it in, and roll it all the way through until it forms a cigar shape and seal the edges.

Place the roll seam side down and slice it with a string of floss. Mark the dough with roughly equal sizes across the roll, then place the floss string underneath the roll, making sure there is enough overhang on both sides. Bring the overhang up using both hands, then cross it across the dough roll the way you do while trying a string. (For make-ahead instructions, check the notes at the end to follow after this step)

Place the cut rolls in a baking pan, making sure to leave enough space between each roll for them to rise. Cover them lightly with cling film, and let them proof and rise for another 1.5 to 2 hours until they are doubled in size.

Once the rolls have doubled in size, preheat the oven to 160-170℃ and bake for 15-20 minutes. Don't let the buns turn golden brown, take it out while they are still a little blonde.

Mix the Arabic coffee with warm water until combined (skip if making plain frosting)

Add the softened cream cheese, butter, icing sugar and vanilla and whisk until fully combined and the frosting is smooth.

Top the cinnamon rolls with the cream cheese glaze while the rolls are still warm. Let them cool down and serve.