Vietnamese Cinnamon Date Sticky Buns (Print Version)

Soft swirled buns with Vietnamese cinnamon, sweet dates, and sticky glaze topping.

# What You Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 cup whole milk, warm
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 large eggs, room temperature
07 - 1/2 tsp salt

→ Filling

08 - 1 cup pitted Medjool dates, chopped
09 - 1/2 cup light brown sugar, packed
10 - 2 tbsp Vietnamese cinnamon
11 - 1/4 cup unsalted butter, softened

→ Sticky Glaze

12 - 1/2 cup unsalted butter
13 - 3/4 cup light brown sugar, packed
14 - 1/4 cup honey
15 - 2 tbsp heavy cream
16 - Pinch of salt

# How to Make It:

01 - Combine warm milk and yeast in a large bowl. Let sit for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to yeast mixture. Mix well. Gradually add flour, stirring until a sticky dough forms.
03 - Knead dough on a lightly floured surface for 7-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1-1.5 hours.
04 - Melt butter in a saucepan over medium heat. Add brown sugar, honey, cream, and salt. Stir until smooth and bubbling, about 2-3 minutes. Pour glaze into a 9x13 inch baking dish.
05 - Mix brown sugar and Vietnamese cinnamon in a bowl. On a floured surface, roll out dough into a 12x16 inch rectangle. Spread softened butter evenly over dough, sprinkle with cinnamon sugar, and scatter chopped dates over top.
06 - Tightly roll up dough from the long side. Slice into 12 even pieces.
07 - Arrange buns cut-side up in prepared baking dish. Cover and let rise until puffy, about 45 minutes.
08 - Preheat oven to 350°F. Bake for 28-32 minutes until golden brown.
09 - Let cool for 5 minutes, then invert onto a platter so sticky glaze is on top. Serve warm.

# Expert Hints:

01 -
  • The Vietnamese cinnamon creates this perfume like aroma that fills your entire house and lingers for hours
  • Dates caramelize beautifully in the oven, creating these little pockets of intense sweetness in every bite
  • The sticky glaze soaks into the bottom layers making them impossibly tender while the tops stay golden and slightly crisp
02 -
  • Wait the full 5 minutes before flipping or the glaze will not set properly, but do not wait longer or they will stick to the pan forever
  • Vietnamese cinnamon is worth seeking out at specialty stores or online, it is noticeably different from the regular stuff
  • The dates need to be chopped small, big chunks create awkward gaps in the spiral and make the buns harder to slice neatly
03 -
  • Use dental floss or unflavored thread to slice the rolls instead of a knife, it cuts cleanly without squishing the dough
  • If the glaze hardens in the pan before baking, pop it in the oven for 2 minutes to soften, then arrange your buns
  • Room temperature eggs incorporate into the dough more evenly, set them out 30 minutes before you start baking

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