Sticky Toffee Cinnamon Rolls

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.

Yields: 16 rolls
Prep Time: 1 hour 20 minutes
Cook Time: 25 minutes
Calories per Roll: 370

Photo byGLP

Ingredients

For the Dough:

• 1 packet (7g) dry active yeast
• 1/2 cup warm water (not hot)
• 1/2 cup granulated sugar, divided
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Prepare the Filling: Blend the softened butter, brown sugar, salt, chopped dates, and pecans until well combined. Spread this filling evenly over the dough.
6. Shape the Rolls: Slice the dough into 16 strips, then roll each strip into a spiral. Preheat your oven to 425°F.
7. 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.
8. 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!

https://12tomatoes.com/sticky-toffee-sweet-rolls/