Vietnamese Cinnamon Date Sticky Buns (Printable Version)
Fluffy sweet rolls with aromatic Vietnamese cinnamon, Medjool dates, and rich 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, 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, 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 Make It:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
02 - Whisk sugar, melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour, stirring until a sticky dough forms that pulls away from the sides of the bowl.
03 - Turn dough onto a lightly floured surface and knead for 7–8 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in volume, approximately 1 to 1.5 hours.
04 - Melt butter in a saucepan over medium heat. Stir in brown sugar, honey, heavy cream, and salt. Cook for 2–3 minutes, stirring constantly until smooth and bubbling. Pour the glaze evenly into a 9x13 inch baking dish.
05 - Combine brown sugar and Vietnamese cinnamon in a small bowl, mixing thoroughly to distribute the spice evenly.
06 - Punch down the risen dough and roll out on a floured surface into a 12x16 inch rectangle. Spread softened butter evenly over the surface, leaving a 1-inch border. Sprinkle the cinnamon sugar mixture over the butter, then scatter chopped dates across the filling.
07 - Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or bench scraper, cut the log into 12 equal portions, approximately 1 1/2 inches thick.
08 - Place the buns cut-side up in the prepared baking dish, arranging them evenly. Cover with a towel and let rise in a warm place for 45 minutes until puffy and noticeably expanded.
09 - Preheat oven to 350°F. Bake the buns for 28–32 minutes until deep golden brown and the filling is bubbling around the edges. The internal temperature should reach 190°F when fully baked.
10 - Allow the buns to cool in the pan for exactly 5 minutes. Carefully invert onto a serving platter so the sticky glaze coats the top. Serve immediately while warm for the best texture and flavor.
# Expert Insights:
01 -
- The combination of Vietnamese cinnamons intense sweetness and dates earthiness creates layers of flavor that keep you coming back for just one more bite
- These buns strike that perfect balance between pillowy soft and satisfyingly sticky, making them equally perfect for lazy brunches or midnight snacks
02 -
- Room temperature ingredients are not just a suggestion—cold eggs or butter can turn your dough into a frustrating, stubborn mess that refuses to rise properly
- That 5 minute window after baking is crucial timing—flip too soon and the glaze runs everywhere, wait too long and youll have buns permanently fused to your pan
03 -
- Sprinkle a handful of chopped toasted pecans over the glaze before placing the buns in the dish for an irresistible crunchy contrast
- Vietnamese cinnamon is worth seeking out at specialty markets or online—it's what makes these buns special rather than just good