Vietnamese Cinnamon Date Sticky Buns (Print View)
Soft, pillowy buns swirled with fragrant Vietnamese cinnamon and sweet dates, topped with luscious sticky glaze for a fusion breakfast treat.
# What You'll 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, warmed to 110°F
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, finely 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
# Method:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy and fragrant.
02 - Whisk sugar, melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour, stirring until a sticky, shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 7–8 minutes until smooth, elastic, and no longer sticky. Place in a greased bowl, cover, and let rise in a warm draft-free spot until doubled in bulk, approximately 1–1.5 hours.
04 - Melt butter in a saucepan over medium heat. Stir in brown sugar, honey, cream, and salt. Cook, stirring constantly, until smooth and bubbling, 2–3 minutes. Pour evenly into a 9x13 inch baking dish.
05 - Combine brown sugar and Vietnamese cinnamon in a small bowl. On a floured surface, roll dough into a 12x16 inch rectangle. Spread softened butter evenly over surface, leaving a 1-inch border. Sprinkle cinnamon sugar mixture, then distribute chopped dates.
06 - Starting from a long edge, roll dough tightly into a log. Using a sharp knife or bench scraper, cut crosswise into 12 equal portions.
07 - Arrange buns cut-side up in prepared dish over the glaze. Cover loosely and let rise in a warm place until puffy and visibly expanded, about 45 minutes.
08 - Preheat oven to 350°F. Bake buns for 28–32 minutes until golden brown and glaze is bubbling around edges.
09 - Let cool in dish for 5 minutes. Carefully invert onto a serving platter so sticky glaze coats the tops. Serve warm.
# Insider Tips:
01 -
- Vietnamese cinnamon brings this incredible spicy sweetness that makes regular cinnamon taste practically shy by comparison
- The dates melt into the swirls creating these pockets of intense caramel flavor you just cant get from sugar alone
02 -
- Vietnamese cinnamon is significantly more potent than regular cinnamon so measure carefully unless you want spice that knocks you sideways
- The glaze sets quickly so invert those buns within 5 minutes of leaving the oven or they will be stuck in that pan forever
03 -
- If your dough seems impossibly sticky at first resist adding more flour—it will become more manageable as you knead
- The dates should be chopped into pieces no larger than a raisin so they distribute evenly throughout the swirls