Soft, fluffy rolls with a gooey toffee center and a thick, sticky glaze.
These Sticky Toffee Pudding Cinnamon Rolls combine the nostalgic flavors of sticky toffee pudding with the comforting swirl of a cinnamon roll. Soft, gooey, and smothered in a rich toffee glaze, they are the ultimate indulgence.
Why you'll want it now, The rich toffee glaze makes these rolls irresistibly gooey and decadent.
Why this recipe works
The combination of a soft dough, filled with a spiced brown sugar mixture, and topped with a luscious toffee glaze ensures these rolls are moist and flavorful. The use of both brown sugar and butter in the filling adds depth and richness.
Equipment
Mixing bowls
Stand mixer with dough hook attachment
Rolling pin
9 x 13 in (23 x 33 cm) baking pan
Parchment paper
Saucepan
How to make it
In a mixing bowl, combine flour, sugar, yeast, and salt.
Add warmed milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Roll out the dough into a 12 x 18 in (30 x 46 cm) rectangle.
Spread softened butter over the dough, leaving a 1/2 inch (1.3 cm) border.
Sprinkle brown sugar and cinnamon evenly over the buttered dough.
Roll up the dough tightly from the long side and cut into 12 equal rolls.
Place rolls in a parchment-lined 9 x 13 in (23 x 33 cm) baking pan. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25 minutes or until golden brown.
For the glaze, melt butter in a saucepan over medium heat. Add brown sugar and cream, stirring until smooth.
Remove from heat and stir in vanilla. Pour glaze over warm rolls.
Indulge in these Sticky Toffee Pudding Cinnamon Rolls for a truly comforting treat that's worth every bite.
How you'll know it's ready
The rolls are ready when they are golden brown on top and feel firm yet springy to the touch.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the rolls a few minutes early, as the fan may bake them faster. For standard ovens, the written temperature is perfect for you!
Frosting, filling & glaze notes
The toffee glaze should be thick but pourable, coating the back of a spoon and falling in a slow ribbon.
Troubleshooting
If rolls are too dense, ensure the dough rises until doubled.
For dry rolls, make sure not to overbake them.
If the glaze is too runny, cook it a bit longer to thicken.
If the rolls stick to the pan, use parchment paper for easy removal.
Storage
Store rolls in an airtight container at room temperature for up to 2 days. Reheat before serving for the best texture.
Make ahead
Prepare the rolls up to the second rise and refrigerate overnight. Let them come to room temperature before baking.
Variations
Add chopped dates to the filling for a classic sticky toffee flavor.
Top with chopped pecans for added crunch.
Drizzle with a cream cheese glaze for extra richness.
Frequently asked questions
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to dissolve it in warm milk first and let it sit for 5-10 minutes until foamy.
How do I know if my dough has risen enough?
The dough should double in size and feel soft and airy when poked gently.
Can these rolls be frozen?
Yes, freeze the baked rolls without glaze. Thaw and reheat before glazing.
What's the best way to reheat these rolls?
Warm them in a preheated oven at 300°F (150°C) for about 10 minutes or until heated through.
Nutrition Facts
Per serving: 1 roll (120 g)
Calories430
Total Fat18 g
Saturated Fat10 g
Cholesterol65 mg
Sodium240 mg
Total Carbohydrate62 g
Dietary Fiber2 g
Total Sugars35 g
Protein6 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
