After 10 minutes, add the whole wheat flour, baking powder, and salt. Mix together with a wooden spoon until everything is combined. Cover with a damp kitchen towel and set aside in a warm place for 1 hour to rise. After 1 hour, the dough should be roughly doubled in size.

While the dough is rising, prepare the cinnamon date filling. Add the pitted dates to a medium bowl and cover with boiling water. Allow to soak for 20 minutes to soften. Drain and add to a food processor along with the cinnamon and salt. Pulse until smooth, scraping down the sides as needed.

Once the dough has risen, transfer to a floured work surface. Knead until smooth, adding more flour as necessary if the dough is too sticky. This should take about 5-10 minutes.

Flour a rolling pin and roll out the dough into a rectangle roughly ¼” thick. Spread the date filling evenly over the surface. Cut the rectangle vertically into 9 even strips. Tightly roll each strip up to form a spiral. Transfer the rolls to the prepared baking dish.

Cover the cinnamon rolls with a damp kitchen towel and set aside for another hour to rise.

Preheat the oven to 350°F. Grease an 8x8” baking dish and set aside.

Bake for 25-30 minutes. The cinnamon rolls should be golden brown on top when done.

While the cinnamon rolls bake, prepare the icing. Add the cashews to a heat-proof bowl and cover with boiling water. Soak for 30 minutes.

Drain the cashews and add to a high-speed blender along with the remaining icing ingredients. Blend until smooth, scraping the sides of the blender as necessary. Start with 1 tablespoon of non-dairy milk and add more if you want a thinner icing.

Once the cinnamon rolls are done, allow them to cool for 20 minutes before icing. Spread or pour on the icing and serve warm. Enjoy!