Vietnamese Cinnamon Date Sticky Buns (Printable)
Soft pillowy buns with fragrant Vietnamese cinnamon, sweet dates, and luscious sticky glaze.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 packet (2 1/4 tsp) active dry yeast
04 - 1 tsp fine sea salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup water, warmed
07 - 2 large eggs, room temperature
08 - 1/3 cup unsalted butter, melted and cooled
→ Filling
09 - 3/4 cup packed dark brown sugar
10 - 2 tbsp Vietnamese cinnamon
11 - 1/2 cup unsalted butter, softened
12 - 1 cup pitted Medjool dates, finely chopped
13 - 1/2 cup toasted pecans or walnuts, chopped (optional)
→ Sticky Glaze
14 - 1/2 cup unsalted butter
15 - 1 cup packed brown sugar
16 - 1/4 cup heavy cream
17 - 1/4 cup honey
18 - 1/4 tsp fine sea salt
# Steps:
01 - Combine warm milk, warm water, and yeast in the bowl of a stand mixer. Let stand for 5 minutes until mixture becomes foamy and activated.
02 - Add sugar, eggs, and melted butter to the yeast mixture. Mix until combined. Gradually add flour and salt, mixing with dough hook until soft dough forms. Knead for 6-8 minutes until smooth and elastic.
03 - Place dough in a lightly greased bowl, cover with plastic wrap or damp towel. Let rise in warm place for 1-1.5 hours until doubled in size.
04 - Melt butter in saucepan over medium heat. Add brown sugar, heavy cream, honey, and salt. Stir continuously until smooth and bubbling, about 2-3 minutes. Pour glaze into greased 9x13-inch baking dish.
05 - Mix dark brown sugar and Vietnamese cinnamon in small bowl until thoroughly combined.
06 - Roll dough on floured surface into 16x12-inch rectangle. Spread softened butter evenly over dough. Sprinkle cinnamon-sugar mixture, then scatter chopped dates and nuts across surface.
07 - Roll dough tightly from long edge into log. Cut into 12 equal slices using sharp knife or dental floss.
08 - Place buns cut-side up on glaze in baking dish. Cover and let rise 30-40 minutes until puffy and noticeably expanded.
09 - Preheat oven to 350°F. Bake buns for 25-30 minutes until golden brown and cooked through center.
10 - Let buns rest 5 minutes after removing from oven. Carefully invert onto serving platter so sticky glaze coats tops. Cool slightly before serving warm.
# Expert Tips:
01 -
- Vietnamese cinnamon has this incredible warmth that feels like sunshine hitting your back, not just spice but something deeper and more comforting
- Dates add natural sweetness without making these cloyingly sweet, they become little pockets of caramel-like treasure in every bite
02 -
- Let the buns rest exactly five minutes after baking before flipping, any less and the glaze runs everywhere, any more and it sets too firmly
- Room temperature ingredients matter, especially the eggs and butter, or your dough will fight you every step of the way
03 -
- Use unflavored dental floss to cut the rolls, slide it underneath, cross the ends over the top and pull through for perfect slices without squishing
- Vietnamese cinnamon is worth seeking out at specialty markets or online, it has twice the oil content of regular cinnamon