There's nothing like sticky toffee cinnamon rolls for a delightful breakfast treat that warms your heart and home. Imagine waking up to the smell of cinnamon and baked dough mingled with a hint of toffee—it’s the kind of morning magic that keeps my family coming back for more.
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I’ll be honest, the first time I whipped up these rolls, it was a bit of an experiment. But after watching Alex devour three in one sitting, I knew it was a winner!
Why you’ll love this recipe
- Easily Prep and Impress: Simple steps make these a go-to for any busy morning.
- Deliciously Soft and Sweet: The dough bakes to light perfection with a caramel touch.
- Family-Friendly Ingredients: Common pantry items come together with dates for an optional twist.
- Time to Rise: While the dough rises, you can relax—no rushed mornings here!
- Freezer-Friendly: Prepare ahead of time and bake fresh when needed.
Ingredients
- 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 teaspoon vanilla extract
- 1 medium/large egg
- 50 g unsalted butter (melted)
- 175 g dark brown soft sugar (or light brown)
- 1 tablespoon ground cinnamon
- 200 g medjool dates (optional)
- 150 ml double cream
- 1 tablespoon golden syrup (or black treacle)
- 75 g dark brown soft sugar
- 50 g unsalted butter
Step-by-step instructions
Make the Dough
- Combine Dry Ingredients: Add flour, sugar, and yeast into a large bowl. Mix well.
- Mix in Butter: Rub cold, cubed butter into the mix until it resembles breadcrumbs.
- Add Wet Ingredients: Gently warm the milk. Stir milk, vanilla, and egg into the dry mix.
- Knead: Work the dough for 7-10 minutes until springy.
- Let it Rise: Place in an oiled bowl, cover with film, and let rise for 1-2 hours or until doubled.
Filling and Forming Rolls
- Mix Filling: Whisk sugar and cinnamon; set aside.
- Roll Dough: Once risen, transfer dough to a floured surface and roll to a 50x30cm rectangle.
- Assemble Rolls: Brush with melted butter, sprinkle with sugar mix and dates, roll and cut.
Baking and Finishing
- Second Rise: Place rolls in a dish. Cover and let rise an hour.
- Bake: Preheat oven to 180ºC and bake for 20-25 minutes.
- Make Sauce: While baking, melt cream, syrup, sugar, and butter together.
- Top Rolls: Pour sauce over baked rolls and let them cool slightly.
Recipe tips & variations
- Substitute dates with nuts or chocolate chips for a delicious twist.
- Try using light brown sugar for a mellow flavor.
- For a quicker version, prepare and refrigerate overnight scenarios.
Storage & reheating
- Store: Cover rolls tightly and store at room temperature up to 2 days.
- Freeze: Place in a freezer-safe bag for up to 3 months.
- Reheat: Warm on a low oven heat, covered, to freshen up.
FAQs
Can I make these sticky toffee cinnamon rolls the night before and bake them in the morning?
Absolutely! Assemble, cover, and let rest in the fridge overnight.
How do I know when the dough has risen enough before baking?
Look for dough that’s doubled in size, it should bounce back slightly when poked.
Can I leave out the dates or replace them with another ingredient?
Yes, dates are optional. Try raisins or caramel bits instead.
How should I store and reheat leftover sticky toffee cinnamon rolls?
Cover tightly and store at room temp; reheat gently in the oven.
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So, whether you're planning a cozy Saturday morning or a festive holiday brunch, these sticky toffee cinnamon rolls promise to deliver smiles around your table. Make them, love them, and maybe keep a few aside for yourself—trust me, your family will thank you!
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Sticky Toffee Cinnamon Rolls
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delightful sticky toffee cinnamon rolls for a cozy breakfast treat.
Ingredients
Scale
- 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
- 50 g unsalted butter (melted)
- 175 g dark brown soft sugar (or light brown)
- 1 tbsp ground cinnamon
- 200 g medjool dates (optional)
- 150 ml double cream
- 1 tbsp golden syrup (or black treacle)
- 75 g dark brown soft sugar
- 50 g unsalted butter
Instructions
- Combine Dry Ingredients: Add flour, sugar, and yeast into a large bowl. Mix well.
- Mix in Butter: Rub cold, cubed butter into the mix until it resembles breadcrumbs.
- Add Wet Ingredients: Gently warm the milk. Stir milk, vanilla, and egg into the dry mix.
- Knead: Work the dough for 7-10 minutes until springy.
- Let it Rise: Place in an oiled bowl, cover with film, and let rise for 1-2 hours or until doubled.
- Mix Filling: Whisk sugar and cinnamon; set aside.
- Roll Dough: Once risen, transfer dough to a floured surface and roll to a 50x30cm rectangle.
- Assemble Rolls: Brush with melted butter, sprinkle with sugar mix and dates, roll and cut.
- Second Rise: Place rolls in a dish. Cover and let rise an hour.
- Bake: Preheat oven to 180ºC and bake for 20-25 minutes.
- Make Sauce: While baking, melt cream, syrup, sugar, and butter together.
- Top Rolls: Pour sauce over baked rolls and let them cool slightly.
Notes
- Substitute dates with nuts or chocolate chips for a delicious twist.
- Try using light brown sugar for a mellow flavor.
- For a quicker version, prepare and refrigerate overnight scenarios.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
