Vietnamese Cinnamon Date Sticky Buns (Printable)
Soft, pillowy buns with fragrant Vietnamese cinnamon, sweet dates, and luscious sticky glaze topping.
# What You'll 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
# Steps:
01 - Combine warm milk and warm water in the bowl of a stand mixer. Sprinkle yeast over the liquid and let stand for 5 minutes until foamy and activated.
02 - Add sugar, eggs, and melted butter to the yeast mixture. Mix on low speed 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, turning to coat all sides. Cover with plastic wrap or damp towel and 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 into greased 9x13-inch baking dish.
05 - In small bowl, combine dark brown sugar and Vietnamese cinnamon. Mix until evenly blended.
06 - Punch down risen dough and turn onto floured surface. Roll into 16x12-inch rectangle. Spread softened butter evenly over dough, leaving 1-inch border. Sprinkle cinnamon-sugar mixture, then scatter chopped dates and nuts.
07 - Starting from long side, roll dough tightly into log. Cut into 12 equal slices using sharp knife or dental floss.
08 - Place buns cut-side up on sticky glaze in baking dish. Cover and let rise 30-40 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake buns for 25-30 minutes until golden brown and cooked through. Internal temperature should reach 190°F.
10 - Remove from oven and let rest 5 minutes. Carefully invert baking dish onto serving platter so sticky glaze coats the tops of buns. Serve warm.
# Expert Advice:
01 -
- The Vietnamese cinnamon creates this incredible depth that makes every bite feel like a warm embrace
- Dates add natural sweetness that caramelizes beautifully while keeping things from becoming cloying
02 -
- Letting the dough rise in a truly warm spot makes all the difference between good and great texture
- The glaze needs those 5 minutes of resting time or you will lose half of it when you flip
03 -
- Medjool dates are worth the extra cost for their natural caramel notes
- Vietnamese cinnamon is sweeter and more complex than regular cinnamon