Sticky Toffee Date Pudding Cinnamon Rolls
Fluffy no knead cinnamon rolls layered with cinnamon butter, sticky toffee date cake batter and topped with a honey cream cheese frosting and toffee sauce. This is the ultimate cinnamon roll recipe and definitely an indulgently delicious baking treat.
Equipment
- Large mixing bowls
- Whisk
- Rubber spatula
- Rolling Pin
- Sharp knife
- 9x13 inch baking tray
- Sauce pot
Ingredients
Dough -
- 360 ml warm milk
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 cup yogurt
- 113 g melted butter
- 600 g flour + 60g for rolling
- 1 tsp salt
- 1 tbsp baking powder
Cinnamon butter -
- 115 g browned butter
- 213 g brown sugar
- 1 tbsp cinnamon powder
Sticky toffee date batter -
- 200 g dates pitted and roughly chopped
- 200 ml boiling water
- 1 tsp baking soda
- 75 g butter soft
- 30 ml honey
- 50 g brown sugar
- 2 eggs
- 2 tsp vanilla
- 150 g flour
- 2 tsp baking powder
- 1/2 tsp salt
Toffee sauce -
- 150 g butter
- 300 g brown sugar
- 15 ml honey
- 200 ml whipping cream
Cream cheese frosting -
- 125 g cream cheese
- 60 ml whipping cream
- 45 ml honey
- 1 tbsp honey
Instructions
Dough -
- Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.
- Once frothy add the yogurt and stir well. Add the flour, baking powder, salt and melted butter. Stir until you have a sticky dough.
- Cover and let it rise for 60 minutes or until doubled in volume.
Cinnamon butter -
- In another bowl let us make the filling by adding the soft butter, brown sugar and cinnamon powder. Stir together until combined and set aside.
Sticky toffee date batter -
- Put the chopped dates, 200ml/¾ cup of boiling water and bicarbonate of soda into a bowl, give a stir and then leave for 10 minutes.
- In a mixing bowl add the butter and honey until well mixed, then add the sugar and mix again, beating out any lumps. Beat in the eggs and vanilla.
- Add the flour and baking powder until you have a smooth, thick batter.
- Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
Toffee sauce -
- Melt the butter, brown sugar and honey over a very low heat in a heavy-based saucepan. Once the butter's melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it's bubbling and hot, take it off the heat.
Frosting -
- To make the frosting whisk all the ingredients together and set aside in the fridge until needed.
Assembly -
- Once the dough has doubled in size, liberally flour your clean kitchen counter and roll out the dough with a rolling pin to 9x13inch in height and width approximately.
- Spread out the cinnamon filling evenly all over the dough.
- Add the sticky toffee pudding batter and evenly spread.
- There are two ways to handle the dough now - you can roll it into a log using a knife or floss and cut into 12 pieces or cut the layered dough into 12 strips with a knife and roll each strip into a scroll.
- Transfer to a baking tray. Cover and let the dough rest for 15 minutes, in the mean time preheat the oven to 180 deg C.
- Bake the cinnamon rolls for 25-30 minutes until the top is golden, the dough has a hollow sound when you tap it and it is dry to the touch.
- Pour over half the toffee sauce while still warm and allow to cool for a few minutes before serving.
Notes
- Allow the dough to rest until doubled in size, the time can vary depending on the temperature of the kitchen, hence always make sure it has increased in size as an indicator.
- Do not over bake the cinnamon rolls as they will continue to cook in the residual heat of the baking tray once out of the oven.
- Add half a date on each bun if you like, it looks very pretty and also gives an idea on what to expect inside the cinnamon roll.
- I prefer these cinnamon rolls without the frosting and just the toffee sauce.
- For the sticky toffee date pudding I have used Nigella Lawsons recipe but you can also try my date and walnut cake batter here.