Sticky Toffee Pudding Cinnamon Rolls

Serves 1
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Directions

  1. 1To start, put your dates and boiling water in a pan to make the date caramel and cook on the heat.
  2. 2Cook the tangzhong with some flour and milk to keep the rolls softer for longer.
  3. 3Heat the rest of the milk until it's hot enough to bathe in.
  4. 4Once the tangzhong is thick and cooled, add the bath milk, yeast, sugar, sweetener, tangzhong, egg yolk, melted and cooled butter, applesauce and salt into a mixer.
  5. 5Mix to combine.
  6. 6Add flour and mix on low.
  7. 7Knead the dough by hand on a floured surface or with a hook for about 8 to 10 minutes until it comes together in a smooth little dough ball, or at least something ball adjacent.
  8. 8Oil a bowl and pop the dough in.
  9. 9Sit it in the sink with a bit of boiling water and cover it with a chopping board to trap the heat.
  10. 10Leave it for 45 minutes.
  11. 11Check on the dough and leave it for another 15 minutes or until it has doubled in size.
  12. 12While it's proving, you can make the luxurious date filling.
  13. 13Once doubled, flour your surface and roll the dough out with a rolling pin.
  14. 14Spread over the filling, leaving no filling on the left side to form a margin.
  15. 15Roll it up tightly along the long edge and pinch the left edge to seal.
  16. 16Cut off the ends, mark into thirds, then cut those thirds into thirds again to give you 9 even rolls.
  17. 17Grease your baking dish, pop them in, and prove them again for 30 to 40 minutes until they puff up to about 1 to 1 1/2 times their size.

Ingredients

  • dates
  • flour
  • milk
  • yeast
  • sugar
  • sweetener
  • egg yolk
  • melted and cooled butter
  • applesauce
  • salt

Equipment

panmixerbowlchopping boardrolling pinbaking dish

Tips

  • Once they have puffed up, pour the date soak and bake for 20 minutes or until golden brown.
  • Top with leftover date paste straight out of the oven and let them cool for 10 minutes before frosting.

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