I had some leftover goat cheese frosting so I saved it and made cinnamon rolls with it. Knowing I had a recipe in one of my spanish cookbooks I used it as an excuse to learn a little spanish while making something sweet. Of course, I can't leave any recipe alone and I used dates instead of raisins and they were great.

Here are the pages from the book if you'd like to do your own translation. I'll be providing everything in English here.

From this book, which has all sorts of tasty Mexican breads in it.

Ingredients:

1 kilo flour
15 g salt
25 g yeast
150 g sugar
200 g eggs, or about four
300 ml milk
100 g butter

Filling
80 g butter, melted
150 g brown sugar
25 g ground cinnamon
2 t flour (my addition)
100 g dates, chopped (my substitution)

Glaze (my recipe, not shown in the book):
Goat cheese
powdered sugar
vanilla extract

How it's done:

Start with the flour and add the sugar, yeast and salt in a large bowl.
Add an egg, combine.
Add some milk, combine.
Repeat steps 2-3 until all the milk and eggs are gone.
Mix well and add the butter, melted.
Knead until smooth, at least 5 minutes and allow to rise until doubled in size.
Roll out the dough into a large rectangle.
Combine the cinnamon and sugar and the chopped dates. I pinched it together with my hands until it was really evenly combined.
Cover the dough evenly in melted butter, then with the cinnamon and sugar mixture.
Roll up, cut into 2 inch pieces and put into an oiled pan.
Allow to proof while heating the oven to about 350 degrees.
Bake for 30 minutes or until golden.
Make the frosting as specified in this post just spoon it over the top when they've cooled a few minutes. Serve whenever, best stored in the fridge.