Vietnamese Cinnamon Date Sticky Buns (Printable Version)
Soft buns with Vietnamese cinnamon, sweet dates, and sticky caramel glaze for breakfast or dessert.
# 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
# How to Make It:
01 - Combine warm milk, warm water, and yeast in stand mixer bowl. Let sit 5 minutes until foamy. Add sugar, eggs, and melted butter; mix until combined. Gradually add flour and salt, mixing with dough hook until soft dough forms. Knead 6–8 minutes until smooth and elastic.
02 - Place dough in lightly greased bowl, cover, and let rise in warm place for 1–1.5 hours until doubled in size.
03 - Melt butter in saucepan over medium heat. Add brown sugar, cream, honey, and salt. Stir until smooth and bubbling, about 2–3 minutes. Pour glaze into greased 9x13-inch baking dish.
04 - Mix brown sugar and Vietnamese cinnamon in small bowl until thoroughly combined.
05 - Roll dough into 16x12-inch rectangle on floured surface. Spread softened butter over dough, sprinkle with cinnamon-sugar mixture, then scatter chopped dates and nuts evenly.
06 - Roll dough tightly from long side. Cut into 12 equal slices using sharp knife or dental floss.
07 - Place buns cut-side up on glaze in baking dish. Cover and let rise 30–40 minutes until puffy.
08 - Preheat oven to 350°F. Bake buns for 25–30 minutes until golden brown and cooked through.
09 - Remove from oven and rest 5 minutes. Carefully invert buns onto serving platter so sticky glaze coats tops. Cool slightly before serving warm.
# Expert Insights:
01 -
- The combination of dates and Vietnamese cinnamon creates this incredibly complex warmth that regular cinnamon rolls simply lack
- That sticky glaze seeping into every crevice makes these impossible to resist fresh from the oven
02 -
- Room temperature ingredients prevent the butter from seizing when mixed creating a smoother dough
- Invert the buns immediately after that brief 5 minute rest or the glaze will harden and stick to the pan
03 -
- Use unflavored dental floss to cut the rolls, it slices through cleanly without squishing the dough
- Chop your dates finely so they distribute evenly throughout the filling