Sticky, Gooey, and Absolutely Irresistible!
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.
Why You’ll Love These Sticky Toffee Pudding Cinnamon Rolls
If you’ve ever had sticky toffee cinnamon buns with dates, you know the combination is unbeatable. The natural caramel-like sweetness of blended dates gives the filling a deep, almost molasses-like flavor, perfectly balanced with warm cinnamon and a touch of butter. No refined sugar in sight—just pure, wholesome ingredients coming together to create that nostalgic sticky toffee pudding taste. The dough itself is made in just minutes, requiring no yeast or long wait times, yet still baking up perfectly soft and pillowy.
And let’s talk about that homemade toffee sauce—a silky-smooth blend of butter, sugar, and half-and-half, cooked down into a rich, golden drizzle that makes these toffee cinnamon rolls completely irresistible. The way it seeps into the warm rolls, coating every bite in a sticky-sweet glaze? Unreal.
No complicated steps, no endless kneading—just a foolproof way to enjoy sticky toffee pudding sticky buns without spending hours in the kitchen. Whether you’re making them for a weekend breakfast, a cozy dessert, or just because you need something ridiculously good, these rolls will have you hooked from the first bite.
Macros Per Serving
192 Cal | 36g Carbs | 3g Fat | 12g Protein
Recipe Card
Sticky Toffee Pudding Cinnamon Rolls
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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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Ritisha Gupta says
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