Sticky Toffee Cinnamon Rolls!

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 4 hours 10 minutes

Ingrédients

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

....

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)

...

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.

Nutrition

• Calories: 406 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 1 g
• Cholestérol: 51 mg
• Sodium: 15 mg
• Glucides Totaux: 52 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 14 g
• Protéines: 8 g