Last year you all witnessed my cinnamon roll quest, where I went on a proper cinnamon roll bender, making them every weekend in an attempt to learn my own recipe, and be able to whip them up at a moments notice. Well I never quite got there, I don’t know it off by heart, but I can certainly do it pretty quickly, work rising times around work and adapt the recipe to suit my mood. During that full on cinnamon roll session, I made notes of flavours combinations I thought would work well and I finally got round to make these sticky toffee rolls. There is no cinnamon so I can’t call them sticky toffee cinnamon rolls, but you know what I’m getting at – right?
Who doesn’t love that sweet, sticky combination in a classic sticky toffee pud? Dates, golden syrup and nuts come together to create something marvelous. Well surely I can squeeze those flavours into an enriched dough – YES! I did and now you can too. Their beautiful dark colour comes from the inclusion of spelt flour, I like to this this adds a little wholesomeness too. I didn’t use any golden syrup but demerera and brown sugars add those caramelly tones you expect from sticky toffee.
I have one more flavour combination up my sleeve so watch out for more roll recipes coming soon.
- 125g spelt flour
- 220g strong white bread flour
- 40g soft light brown sugar
- 1 envelope dry yeast
- 50g unsalted butter
- 80ml whole milk (I used Oatly)
- 60ml water
- 2 medium eggs
- 50g unsalted butter, melted until browned
- 50g chopped pecans
- 100g chopped dates
- 135g demerera sugar
- In the bowl of a freestanding mixer with the dough hook attached, add the flours, sugar, yeast and salt.
- In a small saucepan melt the butter with the milk, once the butter is melted remove from the heat and add the water.
- Pour the milk into the mixer bowl and turn it on, add the eggs whilst the mixer is turning and allow it to come together into a sticky dough.
- Get your oil ready (remove the lid), scoop the dough out of the bowl with one hand and pour a little oil into the bowl and rub it around with your other hand. Put the dough back in the bowl. Cover with cling film and allow to double in size (or put in the fridge overnight).
- When the dough is doubled in size, flour a surface and tip the dough out of the bowl (if refrigerated dough, allow it to come to room temp for 30 minutes) and knock it back. Leave to rest for 5 minutes covered in a towel.
- Roll out the dough to a rectangle approx 30 cm x 15 cm but bigger/smaller is fine. Brush with the melted butter then sprinkle with the dates, nuts and sugar.
- Roll the dough up from the long side and cut into 11 pieces. Place them into a muffin tin lined with paper liners.
- Leave the rolls to double in size (or refrigerate overnight then allow it to come to room temp for 30 minutes)
- Bake at 180'c for 30-40 minutes.
I adapted the dough from this recipe which I made twice during my Cinnamon Roll Quest. I made a few extra tweaks as well as the flavour, I used Oatly milk because that’s what I happened to have and rolled my dough out in coconut flour. Mainly because I am trying to use it up as I think its pretty rubbish for baking, I won’t be buying any more once this box is done but I can’t bring myself to throw it away. I saw my friend Laureen throw her box away as part of her epic #chuckit so I’ve put mine on the worktop and I’m using it whenever I add a tsp of flax to my breakfast. This was a great way to use it up.
I do love a classic cinnamon roll but those beautiful doughy, sticky bits that you tear and share between each roll and lick your fingers as you do so, require close friends and loved ones to be really enjoyed. For colleagues I mixed it up and used a muffin tin, lined with paper liners to create easy to serve one person portions. I was worried the liners would get sodden and horrible from the filling but they were absolutely fine – I would do this again for sharing with colleagues.
I was nervous about taking these into work as we’ve moved to a new office and no longer sit in teams, but they dissapeared in 15 minutes flat. I had mine for breakkie with a banana and a coffee – breakfast perfection.
Do you love cinnamon rolls? What flavours would you like to see?