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Table Talk
Sticky Toffee Cinnamon Rolls
15 hours ago
If you're a fan of indulgent baked goods, these Cinnamon Rolls with Pecan Glaze are sure to hit the spot! These soft, fluffy rolls are packed with a luscious filling of dates and pecans, topped off with a rich caramel glaze that perfectly balances sweetness and warmth.
Whether you're treating guests or enjoying a lazy weekend breakfast, this recipe delivers an irresistible treat for all.
3 1/2 cups all-purpose flour, divided, plus extra for dusting
6 tablespoons melted butter
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
For the Filling:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 teaspoon salt
12 Medjool dates, finely chopped
1/2 cup pecans, chopped
For the Glaze:
5 tablespoons unsalted butter
1/2 cup brown sugar
1 tablespoon molasses
1/2 teaspoon salt
1/2 cup heavy cream, room temperature
1 cup pecans
Preparation Steps
Activate the Yeast: In a small bowl, mix the yeast, warm water, and half of the sugar. Let it sit for about 5-10 minutes until it gets foamy.
Prepare the Dough: In a large mixing bowl, combine the yeast mixture with 1 cup of flour. Then, mix in the remaining dough ingredients until a slightly sticky dough forms. Add more milk or flour, a tablespoon at a time, if needed. Place the dough in a warm spot, covered, and let it rise for about an hour.
Make the Glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, molasses, and salt, then add the cream until you get a smooth caramel-like mixture. Remove from heat, stir in pecans, and let it cool.
Roll the Dough: After the dough has risen, flour your work surface and knead the dough for 2 minutes. Roll it into a 12x16-inch rectangle.
Prepare the Filling: Blend the softened butter, brown sugar, salt, chopped dates, and pecans until well combined. Spread this filling evenly over the dough.
Shape the Rolls: Slice the dough into 16 strips, then roll each strip into a spiral. Preheat your oven to 425°F.
Bake the Rolls: Pour the prepared glaze into a greased 9x12-inch baking dish. Arrange the rolls cut-side down in the dish. Bake for 18-20 minutes or until golden. Let the rolls cool for 20 minutes, then carefully flip them onto another pan to allow the glaze to coat them completely.
Cool and Serve: Allow the rolls to cool for another 30 minutes before serving.
Substitutions:
Swap Medjool dates for raisins or dried figs for a different flavor twist.
Replace pecans with walnuts or hazelnuts if preferred.
Use almond milk or any non-dairy milk alternative for a lactose-free version.
Storage:
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. You can also freeze the rolls (without the glaze) for up to 3 months; thaw and reheat before serving.
Enjoy these warm, gooey rolls fresh from the oven with a cup of coffee or tea for a truly satisfying treat!
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