Sticky Toffee Cinnamon Rolls!
Delicious sticky toffee cinnamon rolls with a dark brown sugar centre, soft pillowy homemade dough, and a sticky toffee sauce glaze
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Servings: 12 Rolls
Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g dark brown soft sugar (or light brown)
- 90 g unsalted butter (cold and cubed)
- 275 ml full fat milk
- 1 tsp vanilla extract
- 1 medium/large egg
The Filling
- 50 g unsalted butter (melted)
- 175 g dark brown soft sugar (or light brown)
- 1 tbsp ground cinnamon
- 200 g medjool dates (or other dates)(chopped)(optional)
The Sauce
- 150 ml double cream
- 1 tbsp golden syrup (or black treacle)
- 75 g dark brown soft sugar
- 50 g unsalted butter
Instructions
- Add the flour into a large bowl, and add the sugar and yeast. Mix these together so its all evenly distributed.
- Add the cold and cubed butter, and rub the butter into the mixture so it resembles bread crumbs.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- Add the milk, vanilla, and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my stand mixer with the dough hook to make this easier.
- Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
- Whilst the bread is proving, whisk together the dark brown sugar, and ground cinnamon for the filling. Leave to the side for now.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Gently brush the surface with the melted butter, and then sprinkle over the sugar/cinnamon mix. Then, sprinkle over the chopped dates if using.
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces. I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Or, whilst still rolled out into the rectangle shape, use a pizza cutter or large knife to cut 12 strips, and roll up afterwards.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180ºc/160ºc fan so that when it's finished rising, you can put it straight in the oven.
- Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Whilst they are baking, add the cream, syrup, sugar and butter to a pan. Melt the mixture on a low heat to dissolve the sugar and melt the butter
- Boil the sauce for 1 minute, and then leave to the side until the rolls are baked. Once baked, pour the sauce over the top of the rolls and let them cool slightly.
- Enjoy by breaking apart and eating all the gooey sticky toffee cinnamon goodness.
Notes
- These are best on the day of baking as they stay soft and fluffy, but can be kept for a couple of days (and refreshed in the microwave)
- These can be prepped up until baking the night before and place into the fridge overnight. Bring back to room temp for 45-60 minutes, and then bake in the morning
- These can be frozen for 3+ months
- If you want to make a regular batch, look at my homemade cinnamon roll recipe instead
- For other sticky toffee recipes, browse here