Your slot is reserved until {{TimeSlotReservationExpireTime}} todaytomorrow{{TimeSlotReservationExpireDate}}
Your slot reservation has expired. Click here to book a new slot.
Amending Order : {{EditedOrder.OrderNumber}} You have until 11:50 pm {{TimeSlotEditOrderExpiryTime}} to make changes to your order.
Amending Order : {{EditedOrder.OrderNumber}}
Your Basket is almost full. You can add a maximum of {{Cart.RemainingItemCount}} new items for this order. More Info
Your Basket is full. You can't add any other item to this order. More Info
Back
  1.  | You are in: 
  2. Home
  3. Recipes
  4. Desserts
  5. Slow Cooker Sticky Toffee Rolls

Slow Cooker Sticky Toffee Rolls

Total time: 135 min
DifficultyModerate
Preparation15 min
Cooking time120 min
Serves12
These sticky, sweet toffee rolls are the perfect treat that can be prepared easily in your slow cooker!
Slow Cooker Sticky Toffee Rolls
BritishSlow Cooker

{{list.Title}}

{{item.ProductInformation.Brand}}

{{item.ProductInformation.FullDisplayName}}

Approx. {{item.ProductInformation.DisplaySpecialPrice}} {{item.ProductInformation.CurrentListPrice ?? item.ProductInformation.ListPrice}}
{{item.ProductInformation.UnitPrice}} {{item.ProductInformation.UnitPriceDeclaration}}   {{item.ProductInformation.DefaultListPrice}}
 
All selected items added to your basket
Some recommended products could not be added to your basket, please Shop Ingredients for the highlighted items.

Method

Lightly butter the inside of your slow cooker. Then line the base and halfway up the sides with non-stick baking parchment.

Make the filling:
  1. Finely chop the prunes and sultanas. Put in a bowl and add the rest of the ingredients and mix well.
    Make the dough:
  2. Heat the milk until lukewarm and pour into a bowl.
  3. Sprinkle over the yeast and 5g sugar.
  4. Leave for 5 mins until frothy.
  5. Melt the butter.
  6. Put the rest of the sugar, 300g flour, beaten egg, melted butter, salt, and yeast mixture in a large bowl and using a hand-held mixer. Mix together until you get a sloppy batter. Then add the remaining flour a spoon at a time and keep mixing until you have a smooth dough.
  7. Turn out on a floured surface and knead for a min – then let it rest for 10 minutes. Roll out to a rectangle about 45x30cm.
  8. Spread the filling over the top.
  9. Roll up tightly and cut into 12 slices.
  10. Put in the base of the lined slow cooker – face side up.
  11. Then place some paper towel right under the lid of the slow cooker – this will keep the condensation off the cooking rolls.
  12. Cook on high for 2 hours.

Make the icing:
  1. Sieve the icing sugar together and mix in the milk and vanilla essence.
  2. Drizzle over the buns and serve.