Mia Kouppa

https://miakouppa.com

Sticky toffee cinnamon buns, with dates

Fluffy and buttery sticky toffee cinnamon rolls sweetened with dates and with a sticky toffee sauce.

Prep Time30

Cook Time30

Rising time3

Total Time4

Course: Bread, Breakfast, Dessert

Cuisine: American, Greek

Servings: servings

Calories: 661kcal

Author: Billie Bitzas

Prepare your yeast mixture by combining the yeast, lukewarm water and sugar. Mix well and allow to sit in a warm place for 10 minutes. You should see that bubbles have formed on the surface of your mixture.
180 ml lukewarm water, 8 grams active dry yeast, 12 grams sugar
In the bowl of your stand mixer fitted with the dough hook attachment combine all of your dough ingredients, including the yeast mixture. Mix on medium speed for approximately 8 - 10 minutes or until the dough is smooth and has pulled away from the sides of the mixing bowl.
450 grams all purpose flour, 1 egg, 1 egg yolk, 65 grams sugar, 60 grams butter, unsalted, 1 tsp kosher salt
Transfer to a large bowl that has been lightly coated with flour. Cover with plastic wrap and then a clean towel. Leave in a warm spot for at least 2 hours, or until the dough has doubled in size.
After the dough has risen, punch down the dough and then transfer it to a floured work surface. Roll the dough out until you make a rectangle that is about 13 x 18 inches.

Combine the softened butter and the brown sugar in a food processor or blender and pulse until well combined. Add the cinnamon, mix once again and transfer to a small bowl. Without cleaning the food processor, add the pitted dates and pulse until chopped up; you do not need to make a puree but you do want your dates chopped into smaller pieces.
230 grams Medjool dates, 60 grams butter, unsalted, ⅔ cup brown sugar, ½ tbsp cinnamon
Spread the butter and brown sugar mixture over the dough, making sure to get as close to the shorter edges as possible while leaving ½ - 1 inch space on the longer edges. Add the dates evenly over the butter/brown sugar spread.
Roll the cinnamon rolls as tightly as possible, being careful not to tear or break the dough.
Using dental floss (the easiest way), cut the roll into approximately 2 inch sections; you should get 8 rolls. Transfer them to a parchment lined baking pan. Cover them loosely with plastic wrap and a clean kitchen towel and allow them to rise for 30 minutes.
Preheat oven to 350 °F.

Once your sticky toffee cinnamon buns with dates have rested for 30 minutes, top each one with about ½ tablespoon of heavy cream. Bake in the middle rack of your oven for 25 - 30 minutes.
60 ml heavy cream

In a saucepan combine the butter, brown sugar and cream. Bring to a boil over high heat. Reduce the sauce to medium so that it does not boil over and cook for an additional 4 minutes or so, stirring regularly. Your sauce should darken, and thicken slightly.
60 grams butter, unsalted, ½ cup heavy cream, ½ cup brown sugar
Once the cinnamon buns are done, let them cool in the pan for about 2 - 3 minutes and then top with the sticky toffee sauce. Pour evenly over the rolls, slowly so that the sauce has a chance to seep into the folds of the cinnamon buns.