Prepare the Dough:

1. Activate yeast: In small bowl, combine warm milk and a pinch of sugar. Sprinkle yeast on top and let sit 5-10 minutes until foamy.
2. Mix dry ingredients: In large bowl or stand mixer, whisk together flour, sugar, and salt.
3. Combine wet ingredients: Add yeast mixture, melted butter, egg, and vanilla to flour mixture.
4. Knead: Mix until dough comes together, then knead by hand or with dough hook for 8-10 minutes until smooth and elastic.
5. First rise: Place in greased bowl, cover, and let rise in warm place for 1-1.5 hours until doubled.

Prepare the Date Filling:

1. Soften dates: Pour hot water over chopped dates and let sit 10 minutes to soften.
2. Drain and mash: Drain dates and mash lightly with fork (leave some chunks).
3. Mix filling: In medium bowl, combine softened butter, brown sugar, cinnamon, salt, vanilla, and mashed dates until well combined.

Make the Sticky Toffee Sauce:

1. Combine ingredients: In medium saucepan, whisk together cream, brown sugar, butter, golden syrup, and salt.
2. Cook: Bring to boil over medium heat, stirring constantly. Reduce heat and simmer 3-4 minutes until thickened.
3. Add flavoring: Remove from heat and stir in vanilla and bourbon if using.
4. Cool: Set aside to cool slightly (sauce will thicken as it cools).

Assemble the Rolls:

1. Prep pan: Grease 9×13 inch baking dish. Pour half the toffee sauce into bottom of pan and spread evenly.
2. Roll dough: On floured surface, roll risen dough into 18×12 inch rectangle.
3. Add filling: Spread date filling evenly over dough, leaving ½-inch border on far long edge.
4. Roll up: Starting from long edge closest to you, tightly roll up dough. Pinch seam to seal.
5. Cut rolls: Using sharp knife or dental floss, cut into 12 equal pieces.
6. Arrange: Place rolls cut-side up in prepared pan over toffee sauce.

Second Rise and Bake:

1. Second rise: Cover with damp towel and let rise 45 minutes until puffy.
2. Preheat: Heat oven to 350°F (175°C).
3. Brush with butter: Brush tops of rolls with melted butter.
4. Bake: Bake 25-30 minutes until golden brown and internal temperature reaches 190°F.
5. Cool briefly: Let cool in pan 5 minutes.

Finish and Serve:

1. Warm remaining sauce: Gently reheat remaining toffee sauce if needed.
2. Invert or drizzle: Either immediately invert pan onto serving platter, or drizzle remaining sauce over rolls in pan.
3. Garnish: Sprinkle with flaky sea salt if desired.
4. Serve warm: Best served warm while gooey!

Pro Tips for Perfect Rolls

Dough Success:

• Temperature matters: Milk should feel barely warm to touch (105-110°F)
• Proper kneading: Dough should be smooth, elastic, and slightly tacky
• Rising environment: Place in warm, draft-free spot (inside oven with light on works great)

Filling Tips:

• Date prep: If dates are very dry, soak longer or add 1 tbsp more hot water
• Even spreading: Leave border on edges to prevent filling from leaking out
• Tight rolling: Roll firmly but don’t stretch dough

Sauce Notes:

• Don’t skip simmering: This concentrates flavors and thickens sauce
• Make extra: Sauce keeps well refrigerated for up to 1 week
• Consistency: Should coat back of spoon when ready

Make-Ahead Options

Overnight Method:

1. Prepare through assembly: Complete through placing rolls in pan
2. Refrigerate: Cover tightly and refrigerate overnight
3. Morning bake: Remove from fridge 1 hour before baking, then proceed with recipe

Freezer Option:

• Freeze unbaked: Assemble rolls, freeze in pan up to 1 month
• Bake from frozen: Add 10-15 minutes to baking time