Mix flour, salt, and cinnamon in a mixing bowl. Put milk and butter in a small saucepan and heat slowly on the stove until the butter is almost melted and the milk is lukewarm.

Add the butter-milk mixture and honey to the flour. Crumble the yeast and add it, then knead with a stand mixer for 5 to 10 minutes until a smooth dough forms.

Then form the dough into a ball, place it back in the mixing bowl and cover it. Let it rise in a warm place for 90 minutes until the dough has doubled in volume.

Pit the dates and roughly chop them, then place them in a bowl. Cover with boiling hot water and let soak for 5 to 10 minutes. Meanwhile, roll out the dough on a lightly floured surface into a rectangle approximately 30 by 45 centimeters (12 by 18 inches).

Drain the water and mash the soaked dates with a fork into a fine puree. Add the cinnamon and butter and mix well. Spread the filling evenly over the rolled-out dough, leaving a small border around the edge.

Carefully roll up the dough from the short side. Then divide the roll into 8 spirals using kitchen twine. To do this, place the twine under the roll, cross the ends over each other at the top, and pull tight.

Place the cinnamon rolls side by side, but with some space between them, in a greased baking dish, cover and let rise again for 30 minutes.

Bake cinnamon rolls in a preheated oven at 160°C fan-forced (180°C conventional) for 20 minutes. Then let them cool slightly.

Mix together cream cheese, room-temperature butter, and agave syrup. Spoon the frosting over the cooled cinnamon rolls and serve.