Sticky Toffee Pudding Cinnamon Rolls
These sticky toffee pudding cinnamon rolls take everything you love about the classic dessert and transform it into the softest, most indulgent cinnamon rolls you’ll ever make. Fluffy spirals of high-protein Greek yogurt dough are rolled up with a buttery cinnamon-spiced date filling, then baked until golden brown and irresistibly fragrant. But the magic doesn’t stop there—once they come out of the oven, they’re drenched in a rich, velvety toffee sauce that seeps into every swirl, creating the ultimate sticky-sweet bite.
Servings: 6 Rolls
Calories: 192.2kcal
Ingredients
Date Cinnamon Filling:
- 50 g Pitted Dates
- 7 g Unsalted Butter, room temperature (Vital Farms)
- 15 g Unflavored Whey Casein Protein Powder (Naked Nutrition)
- ½ tbsp Cinnamon
- 1 tsp Vanilla Paste (Nielsen Massey)
Dough:
- 170 g Plain Nonfat Greek Yogurt (Siggi’s)
- 126 g Self Rising Flour (King Arthur)
- 30 g Unflavored Whey Casein Protein Powder (Naked Nutrition)
- Pinch of Salt
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
Prep:
- 14 g Self Rising Flour, for kneading (King Arthur)
- 30 ml Unsweetened Plain Plant Milk (Good Karma)
Toffee Sauce:
- 48 g Zero Calorie Brown Sweetener (H-E-B)
- 15 ml Molasses (Brer Rabbit)
- 1 tsp Vanilla Paste (Nielsen Massey)
- 7 g Unsalted Butter (Vital Farms)
- 80 ml Almond & Coconut Half & Half (Nut Pods)
- 5 g Tapioca Flour or Cornstarch (Bob’s Red Mill)
Instructions
Date Cinnamon Filling:
- Pit your dates and remove if they have seeds and add to a bowl. Fill with just enough boiling water so it covers the tops of the dates. Set aside.50 g (6) Pitted Dates
Dough:
- In a large mixing bowl, add in all of your ingredients and mix with a spoon until crumbly.170 g (0.75 cups) Plain Nonfat Greek Yogurt, 126 g (1 cups) Self Rising Flour, 30 g (0.25 cups) Unflavored Whey Casein Protein Powder, Pinch of Salt, 1/2 tsp Baking Powder, 1/4 tsp Baking Soda
- Add some of the kneading dough to a clean counter surface and pour out the dough. Start to knead the dough until a solid ball forms. Add more flour as needed but a little goes a long way.14 g (2 tbsp) Self Rising Flour, for kneading
- Come back to the filling by adding the dates with about a tablespoon of the water to a blender. Blend until smooth. Small chunks of dates is fine.
- In a small bowl, add in the remaining ingredients with your date paste. Mix until well combined.7 g (0.5 tbsp) Unsalted Butter, room temperature, 15 g (2 tbsp) Unflavored Whey Casein Protein Powder, 1/2 tbsp Cinnamon, 1 tsp Vanilla Paste
- Preheat oven to 350°.
Prep:
- Add more flour to your surface and start to roll out your dough into the shape of a long rectangle.
- Spread the filling in an even layer, ensuring no spots are left dry! Then start to roll the short end in. Ensure it’s a nice even log by gently tugging on the ends but be careful not to tear the dough so handle with care.
- Cut into 6 even pieces and add to an oil sprayed glass dish. Pour over your milk to keep it from drying out.30 ml (2 tbsp) Unsweetened Plain Plant Milk
- Bake for 18-20 minutes until golden brown.
Toffee Sauce:
- While they bake, make your sauce by adding the brown sweetener, molasses, vanilla, and butter into a sauce pan.48 g (0.25 cups) Zero Calorie Brown Sweetener, 15 ml (1 tbsp) Molasses, 1 tsp Vanilla Paste, 7 g (0.5 tbsp) Unsalted Butter
- Cook on low heat and then add in your half & half. Mix until well incorporated. Let it simmer on low heat for 5 minutes.80 ml (0.33 cups) Almond & Coconut Half & Half
- In a small bowl, mix your tapioca flour with equal parts water. Add to your sauce to thicken it up. Let it cook down for another 2-3 minutes and you should have a thick and sweet sauce.5 g (2 Tbsp) Tapioca Flour or Cornstarch
Serve:
- Drizzle your sauce all over your cinnamon rolls and then dig in!
Storage:
- Store in an airtight container for up to a week in the fridge! To enjoy, I like to grab a roll and heat for 20-30 seconds.
Nutrition Information
Sticky Toffee Pudding Cinnamon Rolls
Serving Size
1 Roll
Amount per Serving
Calories
192.2
% Daily Value*
Fat
3.1
g
5
%
Saturated Fat
1.8
g
11
%
Cholesterol
14.6
mg
5
%
Sodium
340
mg
15
%
Potassium
204.3
mg
6
%
Carbohydrates
36
g
12
%
Fiber
0.7
g
3
%
Sugar
8.3
g
9
%
Protein
11.6
g
23
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.