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Sticky Toffee Cinnamon Rolls

Course Breakfast
Cuisine American
Keyword cinnamon rolls


For the dough:

  • 1 1/2 cups warm water (100° to 110°F)
  • 1 tbsp granulated sugar
  • 2 packets active dry yeast (1/4 ounce)
  • 4 cups all purpose flour + more flour for work surface
  • 2 tsp kosher salt

For the topping:

  • 1/2 cup packed light brown sugar
  • 4 tbsp butter
  • 2 tbsp maple syrup
  • 1/2 cup chopped pecans, almonds, or walnuts (or a combination)

For the filling:

  • 8 tbsp unsalted butter
  • 8 ounces Medjool dates, pitted and chopped
  • 1/3 cup packed light brown sugar
  • 1/2 tsp kosher salt
  • 4 tsp cinnamon


Prepare the dough:

  1. Combine warm water and sugar in a medium bowl.

  2. Sprinkle yeast over top and set aside until foamy, about 5 minutes.

  3. Add 4 cups flour and salt, stir with a wooden spoon until a shaggy dough forms.

  4. Turn out onto a lightly floured surface and knead until dough comes together, about 10 times.

  5. Lightly oil a medium-size bowl. Add dough and turn to coat. Cover with plastic wrap and set aside until doubled in size, about 90 minutes.

Meanwhile, Prepare the topping:

  1. Combine brown sugar, butter, and maple syrup in a 10-inch skillet, preferably cast iron.  (If you don't have a 10 inch skillet, you can do this in whatever skillet you have, and then swiftly transfer the toffee mixture to a 10-inch cake pan.)

  2. Cook, stirring often, until sugar dissolves and mixture is evenly bubbling across the surface, 2-3 minutes. 

  3. Let cool slightly, then sprinkle with nuts. Set aside. 

  4. Preheat oven to 350°F. 

Prepare the filling:

  1. Combine butter, dates, brown sugar, and salt in a medium saucepan and place over medium-high. Cook, stirring often, until butter melts. 

  2. Continue to cook, stirring and mashing to help break up dates, until mixture comes to a boil and dates are broken down, about 4 minutes. Let cool to room temperature.

Assemble the rolls:

  1. Once the dough has doubled in size, turn out onto a lightly floured surface. 

  2. Divide dough in half (this will make it easier to work with).

  3. Working with one at a time, roll each piece into a 12- x 16-inch rectangle. 

  4. Divide date mixture between the two pieces of dough, spreading all the way to the edges. Sprinkle each piece with 2 teaspoons cinnamon. 

  5. Starting from the long end, roll up dough and place seam-side down.

  6. Cut dough crosswise into 2-inch spirals. Transfer rolls, cut sides down, to prepared skillet or cake pan, arranging snugly to fit.

  7. Bake until golden and risen, 30-35 minutes. Let cool 5 minutes before inverting onto a rack. Let cool slightly before eating.