Vietnamese Cinnamon Date Sticky Buns (Print Version)
Soft pillowy buns with Vietnamese cinnamon, sweet dates, and luscious sticky glaze topping.
# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
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
# Directions:
01 - Combine warmed milk and water in stand mixer bowl. Sprinkle yeast over surface and let stand 5 minutes until foamy.
02 - Add sugar, eggs, and melted butter to yeast mixture. Mix on low speed until just combined.
03 - Gradually add flour and salt. Mix with dough hook on medium-low for 6-8 minutes until smooth, elastic, and pulling away from bowl sides.
04 - Transfer dough to lightly greased bowl, turning to coat. Cover and place in warm, draft-free area for 1-1.5 hours until doubled in bulk.
05 - Melt butter in saucepan over medium heat. Whisk in brown sugar, heavy cream, honey, and salt. Bring to gentle bubble, stirring constantly for 2-3 minutes until smooth. Pour into greased 9x13-inch baking dish.
06 - Combine brown sugar and Vietnamese cinnamon in small bowl, mixing thoroughly to blend evenly.
07 - Punch down risen dough and turn onto floured surface. Roll to 16x12-inch rectangle. Spread softened butter evenly over surface, leaving 1-inch border. Sprinkle cinnamon mixture, chopped dates, and nuts if using.
08 - Starting from long edge, roll dough tightly into cylinder. Pinch seam to seal.
09 - Cut log into 12 equal portions using sharp knife or unflavored dental floss for clean slices.
10 - Place buns cut-side up directly onto glaze in baking dish, spacing evenly. Cover loosely and let rise 30-40 minutes until puffy and expanded.
11 - Preheat oven to 350°F. Bake buns 25-30 minutes until deep golden brown and center springs back when touched.
12 - Let buns rest 5 minutes in pan. Carefully invert onto serving platter so glaze cascades over tops. Serve warm.
# Expert Tips:
01 -
- Vietnamese cinnamon has this incredible heat that regular cinnamon lacks, making every bite feel like a warm hug
- The dates melt into the filling creating these little pockets of natural sweetness that balance the spice perfectly
02 -
- I learned the hard way that inverting too soon means the glaze stays in the pan instead of on your buns
- Room temperature ingredients prevent the butter from seizing when you mix everything together
03 -
- Use dental floss to cut the rolls, it creates cleaner slices than a knife and doesn't compress the dough
- Toast your nuts beforehand even if the recipe doesn't explicitly say to, it adds incredible depth