Vietnamese Cinnamon Date Sticky Buns (Printable)
Soft pillowy buns filled with fragrant Vietnamese cinnamon and sweet dates, topped with luscious sticky glaze for a delightful twist on classic cinnamon rolls.
# 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
# How-To:
01 - Combine warm milk, warm water, and yeast in stand mixer bowl. Let stand 5 minutes until foamy. Add sugar, eggs, and melted butter; mix until incorporated.
02 - Gradually add flour and salt. Mix with dough hook on low speed until soft dough forms, about 2 minutes. Knead on medium-low speed for 6-8 minutes until smooth and elastic.
03 - Place dough in lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in warm, draft-free area for 1 to 1.5 hours until doubled in bulk.
04 - Melt butter in saucepan over medium heat. Add brown sugar, cream, honey, and salt. Stir constantly until smooth and bubbling, 2-3 minutes. Pour evenly into greased 9x13-inch baking dish.
05 - Combine brown sugar and Vietnamese cinnamon in small bowl. Mix until thoroughly blended.
06 - Punch down risen dough and turn onto floured surface. Roll into 16x12-inch rectangle. Spread softened butter evenly over surface, leaving 1-inch border. Sprinkle cinnamon-sugar mixture, dates, and nuts over butter.
07 - Starting from long edge, roll dough tightly into log. Pinch seam to seal. Cut into 12 equal slices using sharp knife or unflavored dental floss.
08 - Arrange buns cut-side up in prepared baking dish over glaze. Cover with towel and let rise 30-40 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake buns 25-30 minutes until golden brown and centers are fully cooked. Rotate pan halfway through for even browning.
10 - Let buns rest 5 minutes after removing from oven. Carefully invert onto serving platter so glaze coats tops. Serve warm.
# Expert Advice:
01 -
- Vietnamese cinnamon brings this incredible warmth and depth that regular cinnamon just cant match, like someone turned up the volume on your favorite song
- The dates caramelize into these little pockets of natural sweetness that balance the rich glaze perfectly
- That moment when you flip the pan and watch the glaze cascade over every bun is pure kitchen magic
02 -
- I learned the hard way that flipping the pan too soon makes the glaze run everywhere instead of coating the buns perfectly
- The dough should feel tacky but not sticky after kneading, add flour one tablespoon at a time if it's clinging to everything
- Vietnamese cinnamon is stronger than regular cinnamon so a little goes a long way in this recipe
03 -
- Toast your nuts before chopping them if you're using them, it brings out their natural oils and adds another layer of flavor
- Line your baking dish with parchment paper leaving overhang on the sides, this makes cleanup so much easier and helps you lift the whole batch out if needed