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Sticky, sweet, buttery, rich- these are all qualities that sweet rolls possess. But, they are also all found in sticky toffee pudding. This classic English dessert is a baked pudding-cake drenched in a thick caramel sauce.
One of the things that makes this dessert so special is the secret ingredient of dates. Finely chopped they don’t read as fruity, but rather just add to the thick sweetness.
With these sticky toffee sweet rolls you get the pillowy texture of yeasted rolls with the irresistible flavors of sticky toffee pudding. It’s a pairing that creates a new flavor experience, one that admittedly might make it hard to stop at just one roll!
The dough for these rolls only need to rise once, which is a time saver when compared to many sweet roll recipes.
The filling is made with those chopped dates, some chopped nuts, and a hefty dose of butter. This is not a diet recipe by any means. But, it is a decadent and satisfying treat that combines two amazing desserts into one.
Of course, you can have these for breakfast as well. These tender sweet rolls are off-the-charts good with a cup of hot coffee or hot tea!
One of the things that makes these so yummy is the pecan toffee sauce that they get baked in. When they’re cooled a bit you invert the pan and let the sweet goodness ooze down the rolls. I baked mine in two pans so I could flip them more easily.
That sauce is a wonderful sight and it’s just another thing that makes these rolls so amazing.
Sticky Toffee Sweet Rolls
Yield(s): Makes 16 rolls
1h 20m prep time
25m cook time
370 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the dough:
- 1 (7 gram) packet dry active yeast
- 1/2 cup warm (not hot) water
- 1/2 cup granulated sugar, divided
- 3 1/2 cups all-purpose flour, divided, plus more for flouring
- 6 tablespoons butter, melted
- 1 cup milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup (1 stick) 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
- Combine yeast, water, and half the sugar in small bowl. Set aside until foamy and bubbling, about 5-10 minutes.
- Combine yeast mixture with 1 cup flour. Set aside.
- Combine remaining dough ingredients in large bowl. Incorporate yeast mixture into rest of dough until shaggy, but holding together adding a tablespoon more milk or flour if too dry or too wet. Set oven to lowest setting and place dough on stovetop (covered) to rise. Or use proofing setting on your oven if available. Allow to rise for 60 minutes.
- Melt butter for glaze in small saucepan over medium. Add brown sugar, molasses, and salt. Stir in cream until smooth mixture is formed. Add pecans and remove from heat. Let cool for 10 minutes while you make the rolls.
- Flour work surface and turn dough out onto it. Knead for 2 minutes, then roll into a 12”x16” rectangle.
- Combine filling ingredients in food processor and pulse until uniform in texture. Spread over dough. Cut dough into 16 strips and roll up each one.
- Preheat oven to 425°F. Pour glaze into greased 9”x12” deep baking dish or 2 smaller pans. Place rolls cut-side down in baking dish.
- Bake for 18-20 minutes. Allow to cool for 20 minutes before carefully inverting rolls onto separate pan or baking sheet. Let rolls finish cooling for another 30 minutes before serving.
Recipe adapted from Food Worth Feed.