Combine all ingredients for crust in a food processor.  Once a dough forms, place it in a bowl in the freezer while you make the filling. 

Preheat oven to 350F. Line a cast iron pan or a 9-inch pie dish with parchment paper. (You don’t have to use parchment paper, but I always do because I hate scrubbing dishes.)

Clean out the food processor (just wipe it clean) and then add Medjool dates, cinnamon, and maple syrup until a syrupy/pasty mixture forms.

The longer you freeze the dough, the easier it will be to work with. I worked with ⅓ of the dough at a time which worked well.  You'll want to flatten it out to ¼ inch thick (kind of like in my fig newton bars) so that you have vertical sheets,  then slather it with filling. If desired, you can also sprinkle the pecan pieces in the cinnamon rolls as well.  Then, you will roll the dough into logs; the dough may break while you roll it, that's okay just keep rolling. 

Slice the logs into 1-inch cinnamon rolls and place them in the pan. You can place them right up next to each other because they don’t have yeast they won’t rise. 

Repeat step four until you have used all the dough.

Bake cinnamon rolls for 35-40 minutes or until the edges are golden brown.

While your cinnamon rolls are baking, make the frosting by combining all the frosting ingredients until you get a frosting!

If you plan to serve these immediately, go ahead and drizzle them with the frosting. However, because of the yogurt in the frosting, it doesn’t taste the best when heated.  If you plan to reheat the cinnamon rolls, hold off on frosting them!  Enjoy! 

Don’t forget to garnish with more pecans if you are using them!