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. 2To start, put your dates and boiling water in a pan to make the date caramel and cook on the heat.
  3. 3To start, put your dates and boiling water in a pan to make the date caramel and cook on the heat.
  4. 4Cook the tangzhong with some flour and milk to keep the rolls softer for longer.
  5. 5Cook the tangzhong with some flour and milk to keep the rolls softer for longer.
  6. 6Cook the tangzhong with some flour and milk to keep the rolls softer for longer.
  7. 7Heat the rest of the milk until it's hot enough to bathe in.
  8. 8Heat the rest of the milk until it's hot enough to bathe in.
  9. 9Heat the rest of the milk until it's hot enough to bathe in.
  10. 10Once 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.
  11. 11Once 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.
  12. 12Once 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.
  13. 13Mix to combine.
  14. 14Mix to combine.
  15. 15Mix to combine.
  16. 16Add flour and mix on low.
  17. 17Add flour and mix on low.
  18. 18Add flour and mix on low.
  19. 19Knead 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.
  20. 20Knead 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.
  21. 21Knead 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.
  22. 22Oil a bowl and pop the dough in.
  23. 23Oil a bowl and pop the dough in.
  24. 24Oil a bowl and pop the dough in.
  25. 25Sit it in the sink with a bit of boiling water and cover it with a chopping board to trap the heat.
  26. 26Sit it in the sink with a bit of boiling water and cover it with a chopping board to trap the heat.
  27. 27Sit it in the sink with a bit of boiling water and cover it with a chopping board to trap the heat.
  28. 28Leave it for 45 minutes.
  29. 29Leave it for 45 minutes.
  30. 30Leave it for 45 minutes.
  31. 31Check on the dough and leave it for another 15 minutes or until it has doubled in size.
  32. 32Check on the dough and leave it for another 15 minutes or until it has doubled in size.
  33. 33Check on the dough and leave it for another 15 minutes or until it has doubled in size.
  34. 34While it's proving, you can make the luxurious date filling.
  35. 35While it's proving, you can make the luxurious date filling.
  36. 36While it's proving, you can make the luxurious date filling.
  37. 37Once doubled, flour your surface and roll the dough out with a rolling pin.
  38. 38Once doubled, flour your surface and roll the dough out with a rolling pin.
  39. 39Once doubled, flour your surface and roll the dough out with a rolling pin.
  40. 40Spread over the filling, leaving no filling on the left side to form a margin.
  41. 41Spread over the filling, leaving no filling on the left side to form a margin.
  42. 42Spread over the filling, leaving no filling on the left side to form a margin.
  43. 43Roll it up tightly along the long edge and pinch the left edge to seal.
  44. 44Roll it up tightly along the long edge and pinch the left edge to seal.
  45. 45Roll it up tightly along the long edge and pinch the left edge to seal.
  46. 46Cut off the ends, mark into thirds, then cut those thirds into thirds again to give you 9 even rolls.
  47. 47Cut off the ends, mark into thirds, then cut those thirds into thirds again to give you 9 even rolls.
  48. 48Cut off the ends, mark into thirds, then cut those thirds into thirds again to give you 9 even rolls.
  49. 49Grease 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.
  50. 50Grease 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.
  51. 51Grease 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
  • dates
  • dates
  • flour
  • flour
  • flour
  • milk
  • milk
  • milk
  • yeast
  • yeast
  • yeast
  • sugar
  • sugar
  • sugar
  • sweetener
  • sweetener
  • sweetener
  • egg yolk
  • egg yolk
  • egg yolk
  • melted and cooled butter
  • melted and cooled butter
  • melted and cooled butter
  • applesauce
  • applesauce
  • applesauce
  • salt
  • salt
  • 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.