Description
There’s nothing quite like the comforting aroma of freshly baked cinnamon rolls filling your kitchen. Picture a lazy Sunday morning, a cozy evening, or a special holiday brunch where these sticky toffee cinnamon rolls steal the show. Soft, fluffy dough rolled with a sweet cinnamon-sugar filling and topped with a decadent sticky toffee glaze is a treat that feels both indulgent and nostalgic. Inspired by classic cinnamon rolls, this recipe elevates the traditional flavors with a rich caramel-like glaze that melts in your mouth. Perfect for breakfast, brunch, dessert, or a special treat any time of day, these rolls are sure to impress family and friends.
Ingredients
Dough
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1 cup whole milk, warm (110°F/43°C)
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2 1/4 tsp active dry yeast (1 packet)
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1/4 cup granulated sugar
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1/3 cup unsalted butter, melted
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1 tsp salt
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2 large eggs
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4 cups all-purpose flour
Filling
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1/2 cup unsalted butter, softened
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1 cup brown sugar, packed
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2 tbsp ground cinnamon
Sticky Toffee Glaze
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1/2 cup unsalted butter
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1/2 cup brown sugar, packed
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1/4 cup heavy cream
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1 tsp vanilla extract
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Pinch of salt
Instructions
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In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
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In a large bowl, combine melted butter, eggs, and salt. Add yeast mixture and mix. Gradually add flour, one cup at a time, until dough comes together.
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Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
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Mix softened butter, brown sugar, and cinnamon in a small bowl for the filling.
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Roll dough into a 16×12-inch rectangle on a floured surface.
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Spread cinnamon-sugar filling evenly over the dough, leaving a small border on edges.
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Roll dough tightly from the long edge into a log and cut into 12 equal pieces.
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Place rolls in a greased 9×13-inch pan, cover, and let rise 30–45 minutes until puffy.
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Preheat oven to 350°F (175°C).
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Bake rolls 25–30 minutes until golden brown.
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In a saucepan, melt butter with brown sugar over medium heat. Stir in heavy cream, vanilla, and salt. Simmer 2–3 minutes until slightly thickened.
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Pour warm sticky toffee glaze over hot rolls immediately after baking.
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Let cool 5–10 minutes before serving. Enjoy warm.
Notes
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Milk should be warm, not hot, to avoid killing the yeast.
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Dough should be slightly sticky but manageable; avoid adding too much flour.
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Rolls can be made ahead and refrigerated after the first rise; bring to room temperature before rolling.
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Customize by adding nuts, chocolate chips, or dried fruits to the filling.
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Reheat leftover rolls in the oven for 5–10 minutes for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes