📝 About This Recipe
A decadent marriage between the classic British sticky toffee pudding and the beloved morning cinnamon roll. These buns feature a cloud-like brioche dough swirled with a rich, spiced date paste and drenched in a buttery, sea salt-flecked toffee sauce. Each bite offers a sophisticated sweetness and a melt-in-your-mouth texture that makes them the ultimate weekend brunch centerpiece.
🥗 Ingredients
The Brioche Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/3 cup Granulated sugar
- 1/2 cup Unsalted butter (very soft, cubed)
- 2 large Eggs (at room temperature)
- 1 teaspoon Kosher salt
The Date Filling
- 1 1/2 cups Medjool dates (pitted and roughly chopped)
- 1/2 cup Boiling water (to soften the dates)
- 1/2 cup Dark brown sugar (packed)
- 1 tablespoon Cinnamon (ground)
- 1 teaspoon Vanilla extract
The Toffee Glaze
- 1/2 cup Unsalted butter (melted)
- 3/4 cup Dark brown sugar (packed)
- 1/4 cup Heavy cream
- 1/2 teaspoon Sea salt (flaky variety preferred)
- 1/2 cup Pecans (toasted and chopped)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for about 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, eggs, and salt to the yeast mixture. Using the dough hook attachment on low speed, gradually add the flour until a shaggy dough forms.
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3
Increase the speed to medium and add the softened butter one cube at a time, ensuring each is incorporated before adding the next. Knead for 7-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling: Place chopped dates in a small bowl and pour boiling water over them. Let sit for 10 minutes, then mash with a fork or pulse in a food processor with the brown sugar, cinnamon, and vanilla to form a thick paste.
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6
Prepare the toffee glaze by whisking together the melted butter, brown sugar, heavy cream, and sea salt in a medium bowl. Pour this mixture into the bottom of a 9x13 inch baking pan and sprinkle the chopped pecans evenly over the top.
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7
Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12x18 inches.
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8
Spread the date paste evenly over the dough, leaving a 1/2-inch border at the edges. Starting from the long side, roll the dough tightly into a log.
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9
Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even slices. Place the slices cut-side down into the prepared baking pan on top of the toffee sauce.
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10
Cover the pan and let the buns rise for another 45 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
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11
Bake for 30-35 minutes, or until the buns are a deep golden brown and the toffee is bubbling up the sides. If they brown too quickly, tent with foil for the last 10 minutes.
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12
Let the buns cool in the pan for exactly 5 minutes. Place a large serving tray or inverted baking sheet over the pan and carefully flip them over so the toffee and pecans are on top. Serve warm.
💡 Chef's Tips
For the softest dough, ensure your eggs and butter are truly at room temperature before starting. If your dates are particularly dry, soak them for an extra 10 minutes to ensure the filling is spreadable. Use dental floss to cut the buns—it prevents squishing the delicate dough layers and keeps the spiral perfect. Don't wait longer than 5 minutes to flip the buns; if the toffee cools too much, it will stick to the pan and you'll lose that glorious glaze.
🍽️ Serving Suggestions
Serve warm with a dollop of cold crème fraîche to balance the intense sweetness. Pair with a strong, dark roast coffee or a smoky Earl Grey tea. A side of fresh orange slices provides a bright acidity that cuts through the rich butter and sugar. For an over-the-top dessert, serve with a scoop of high-quality vanilla bean ice cream.