XL Sticky Toffee Cinnamon Roll

Warm from the oven, stuffed with ground ginger & covered in a blanket of hot sticky toffee sauce heaven. Made in a small batch so you can share this mini skillet breakfast with one lucky person  

Ingredients

145g plain flour

20g sugar

Pinch of salt

40g whole milk

20g unsalted butter

1 tsp dried yeast

1 medium egg 

Filling:

15g unsalted butter, melted

25g soft dark brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger 

Sauce:

50g double cream

50g unsalted butter

50g soft dark brown sugar 

Method

Warm the milk & butter together until melted & warm (not hot.) Whisk in the yeast and let sit for 5 minutes. In a bowl; combine the flour, sugar & salt. Add in the milk mix along with the egg. Mix together until you have a dough. Turn out onto a lightly floured surface & knead for 10 minutes until smooth. Place into an oiled bowl, cover & refridgerate overnight. 

The next morning: butter your mini cast iron skillet. Combine the sugar & spices from the filling ingredients in a bowl. Roll the dough out into a long rectangle that is 6inches wide & about a pound coin thickness. Brush the top with melted butter & sprinkle over the sugar & spices. Cut into four long strips about 1 1/2 inches wide. Roll the first strip up into a wheel & continue adding it onto the next strip until you have one large cinnamon roll. Tuck the last strip under the roll & place into the skillet. Cover & place somewhere warm to rise for 30-45 minutes (or until doubled in size.) Meanwhile preheat your oven to 160C. 

Once risen, bake for approx. 20 minutes or until golden & bubbling. While the roll is baking, you can prepare the sauce. Place all the ingredients into a saucepan & bring to the boil while whisking. Take off the heat & pour over the warm cinnamon roll. Serve.