Vietnamese Cinnamon Date Sticky Buns (Print Version)

Soft, pillowy buns swirled with fragrant Vietnamese cinnamon and sweet dates.

# What You 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

# How-To:

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 dough into a 12x16 inch rectangle. Spread softened butter evenly, sprinkle with cinnamon sugar, and scatter chopped dates. Tightly roll from the long side and slice into 12 even pieces.
06 - Arrange buns cut-side up in the prepared baking dish. Cover and let rise until puffy, about 45 minutes.
07 - Preheat oven to 350°F. Bake for 28–32 minutes until golden brown.
08 - Let cool for 5 minutes, then invert onto a platter so the sticky glaze is on top. Serve warm.

# Expert Advice:

01 -
  • The Vietnamese cinnamon creates this incredible depth that regular cinnamon just cant match, almost like theres a secret ingredient no one can quite put their finger on
  • Dates dissolve into the filling as they bake, creating these pockets of natural sweetness that balance the rich glaze perfectly
  • The dough is surprisingly forgiving, so even if youve never made yeast breads before, youll end up with something impressive
02 -
  • Dont skip the 5 minute cooling time before flipping, too hot and the glaze runs right off, too cool and it hardens in the pan instead of on your buns
  • Vietnamese cinnamon is significantly more potent than regular cinnamon, so if you substitute, you might need to increase the amount to get the same fragrance
  • The dough should feel tacky but not impossibly sticky while kneading, resist adding too much flour or your buns will be tough
03 -
  • Use unflavored dental floss or thin thread to slice the buns, it cuts cleanly without squishing the dough like a knife sometimes does
  • If you want even more texture, add chopped toasted pecans to the glaze before pouring it in the pan

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