Vietnamese Cinnamon Date Sticky Buns (Printable Version)

Soft yeast buns spiraled with aromatic Vietnamese cinnamon, chopped dates, and brown sugar, baked in a rich sticky glaze.

# 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:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour, stirring until a sticky dough forms.
03 - Knead dough on a lightly floured surface for 7-8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place until doubled, approximately 1 to 1.5 hours.
04 - Melt butter in a saucepan over medium heat. Add brown sugar, honey, cream, and salt. Stir continuously 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 dough into a 12x16 inch rectangle. Spread softened butter evenly, sprinkle with cinnamon sugar mixture, and scatter chopped dates on top.
06 - Tightly roll the dough from the long side. Slice into 12 even pieces using a sharp knife or bench scraper.
07 - Arrange buns cut-side up in the prepared baking dish over the glaze. Cover and let rise until puffy, about 45 minutes.
08 - Preheat oven to 350°F. Bake for 28-32 minutes until golden brown and cooked through.
09 - Let cool for 5 minutes, then invert onto a serving platter so the sticky glaze coats the top. Serve warm.

# Expert Hints:

01 -
  • The Vietnamese cinnamon creates this incredible warmth that lingers long after the last bite
  • Dates add natural caramel notes that play beautifully with the sticky glaze
  • These freeze beautifully and reheat like they just came out of the oven
02 -
  • The flip is terrifying but essentialdo it immediately after removing from the oven while the glaze is still liquid
  • Let them rise in a warm draft free spot I use my oven with the light on
  • Vietnamese cinnamon is worth seeking outcheck specialty stores or online
03 -
  • Use unflavored dental floss to slice perfect rounds
  • If your dates are dry soak them in warm water for 10 minutes then pat dry

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