1. Preheat oven according to package instructions.
2. Place raw cinnamon rolls into the CRUX 9” Copper Non-Stick Coated Cake pan.
3. Roughly chop dates and walnuts and press into the dough of the cinnamon rolls.
4. Bake according to package instructions.
5. In a small bowl whisk the sugar, almond milk, and vanilla bean seeds until smooth.
6. Remove cinnamon rolls from oven and pour the glaze over.
7. Allow cinnamon rolls to cool for 5 minutes, and enjoy warm for best results.