Vietnamese Cinnamon Date Sticky Buns (Print Version)
Soft buns with Vietnamese cinnamon, sweet dates, and sticky glaze
# 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, 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
# Steps:
01 - Combine warm milk and yeast in a large bowl. Let sit for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to yeast mixture. Mix well. Gradually add flour, stirring until a sticky dough forms.
03 - Knead dough on a lightly floured surface for 7–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
04 - Melt butter in a saucepan over medium heat. Add brown sugar, honey, cream, and salt. Stir 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. Roll out dough on a floured surface into a 12x16 inch rectangle. Spread softened butter evenly, sprinkle with cinnamon sugar, and scatter chopped dates over top.
06 - Tightly roll up dough from the long side. Slice into 12 even pieces.
07 - Arrange buns cut-side up in the prepared baking dish. Cover and let rise until puffy, about 45 minutes.
08 - Preheat oven to 350°F. Bake for 28–32 minutes until golden brown.
09 - Let cool for 5 minutes, then invert onto a platter so the sticky glaze is on top. Serve warm.
# Expert Tips:
01 -
- The Vietnamese cinnamon creates this incredible aromatic warmth that lingers in your kitchen for hours
- Dates add a natural caramel sweetness that pairs beautifully with the sticky glaze
02 -
- Vietnamese cinnamon really does make a difference, its oilier and more intense than the regular stuff
- Dont rush the rise times, those long waits are what make the buns pillowy instead of dense
03 -
- Use unflavored dental floss to slice the rolls cleanly, it works better than a knife
- Line your baking dish with parchment paper for easier cleanup and removal