• Mix together the dry ingredients in a bowl of a stand mixer. Add the water and maple syrup.
• With a dough hook, mix together until it forms a ball. Add the water slowly so you don't over-water. The dough should be tacky but not sticky.
• Continue to mix, you can also do this by hand but kneading by hand will take some time. The dough should be stretchy and you can see a minor 'window pane' in the dough.
• Once you've got the dough made, cover the bowl and place it in a warm area (window with sunlight).
• Allow the dough to rise for about 60 minutes.
• Once the dough is risen, remove it from the bowl and roll it into a rectangular shape.

Make the Cinnamon Nut Filling

• In a food processor, chop the nuts. If you don't have a food processor, use chopped nuts or chop with a knife.
• In a small saucepan, heat almond milk.
• Add the sugar and cinnamon. Whisk until it's well incorporated.
• Stir in the chopped nuts.
• Remove from heat.

Assembly

• Preheat oven to 350°F.
• With the rectangle dough spread the nut sauce on and spread to cover all the corners.
• Roll it evenly from end to end into a cylinder.
• Cut into 10 pieces evenly. You can make more or less but 10 fits well in a pan.
• Grease a baking dish and line the baking dish with the cut rolls.
• Bake for 22 minutes.

Make the Date Caramel

• While the rolls are baking, add all the ingredients to a high-speed blender or food processor.
• Blend until a smooth sauce is formed. Deglet noor dates may leave some small pieces behind, but this is okay.
• Once the rolls are done, remove them from the oven and spread the caramel over the top.
• Serve warm. Any leftovers can be covered and stored out at room temperature for 3 days or in the fridge for one week.