1-First Step: Make the Dough. Combine 600 g strong white bread flour, 14 g dried active yeast, and 75 g dark brown soft sugar in a large bowl. Rub in 90 g cold cubed unsalted butter until the mixture looks like breadcrumbs, which helps create a flaky texture. Gently warm 275 ml full fat milk until it’s steaming but not boiling, then mix in 1 tsp vanilla extract and 1 medium/large egg before adding it all to the dry ingredients. Knead the dough for 7-10 minutes until it’s springy and not sticky, building that perfect soft base.

2-Second Step: Prove the Dough. Transfer the kneaded dough to an oiled bowl, cover it, and let it rise in a warm spot for 1-2 hours until it doubles in size. While the dough proves, whisk together 175 g dark brown soft sugar and 1 tbsp ground cinnamon for the filling, and set it aside to save time later. This rising period allows the flavors to develop and the dough to become light and airy.

3-Third Step: Fill and Shape the Rolls. Roll the risen dough into a 50cm x 30cm rectangle on a floured surface for even shaping. Brush it with 50 g melted unsalted butter, then sprinkle on the sugar-cinnamon mixture and 200 g chopped medjool dates if you’re using them. Roll the dough tightly from the long edge to form a log, cut it into 12 even pieces, and place them in a 30cm x 24cm baking dish. Cover and let them rise for another hour until they’re touching, which ensures they bake up soft and connected.

4-Fourth Step: Bake the Rolls. Preheat your oven to 180°C (160°C fan) to get it ready for even baking. Bake the rolls for 20-25 minutes until they’re golden brown and smell amazing, filling your kitchen with that cinnamon scent. Keep an eye on them to avoid over-baking, as this step locks in the fresh, gooey center.

5-Fifth Step: Make the Sauce. While the rolls bake, melt 150 ml double cream, 1 tbsp golden syrup, 75 g dark brown soft sugar, and 50 g unsalted butter in a pan over low heat until everything dissolves smoothly. Bring it to a boil for 1 minute to thicken, then pour the sauce over the hot rolls right out of the oven. Let everything cool slightly for a few minutes before serving, allowing the sauce to soak in for maximum flavor.