Step 1

Whisk together the milk, eggs, melted butter, yeast, and sugar, salt, and nutmeg in a large bowl. Add 4 cups of flour and mix to incorporate. Turn the dough out onto a lightly floured work surface, and knead by hand for about 5 minutes or until smooth, using additional flour (up to ½ cup) as needed to form a smooth ball. Transfer dough to an oiled bowl and let rise in a warm place for about 30 minutes.

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Step 2

In the meantime, place the dates in a medium sized bowl and cover with the boiling water. Let sit for at least 20 minutes. Once the dates have hydrated and softened, using a fork, mix them until a smooth paste is formed. Depending on the type of dates being used and how long you soak them, you may need to blitz the dates in a blender or food processor to achieve a paste-like consistency. Then, stir in the cinnamon and heavy cream and set aside.

Step 3

Once the dough has risen, return it to the work surface and roll it into a rectangle, about a ¼ inch thick. Spread over the date mixture, roll it up starting from the longside, and use a knife or floss to cut them into 12 even rolls.

Step 4

Butter a 9x13 baking dish, arrange the rolls in the dish, and let them rise again for 30 minutes. While the dough is proofing, preheat the oven to 375℉.

Step 5

Once the rolls have puffed up, bake for 18-20 minutes or until lightly browned on the tops.

Step 6

In the meantime, prepare the frosting by whisking together the softened cream cheese and the sweetened condensed milk.

Step 7

Remove the rolls from the oven, let them cool for at least 10 minutes, then spread over the icing and sprinkle with the shredded coconut and pistachios.