Vietnamese Cinnamon Date Sticky Buns (Printable version)
Soft buns with Vietnamese cinnamon, sweet dates, and sticky glaze topping.
# 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
# Directions:
01 - Combine warm milk, warm water, and yeast in the bowl of a stand mixer. Let sit for 5 minutes until foamy and activated.
02 - Add sugar, eggs, and melted butter to the yeast mixture. Mix until combined. Gradually add flour and salt, mixing with the dough hook until a soft, smooth dough forms. Knead for 6–8 minutes until elastic and smooth.
03 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1–1.5 hours until doubled in size.
04 - Melt butter in a saucepan over medium heat. Add brown sugar, heavy cream, honey, and salt. Stir continuously until smooth and bubbling, about 2–3 minutes. Pour the glaze evenly into a greased 9x13-inch baking dish.
05 - In a small bowl, combine dark brown sugar and Vietnamese cinnamon. Mix thoroughly until evenly blended.
06 - On a lightly floured surface, roll the risen dough into a 16x12-inch rectangle. Spread softened butter evenly over the surface, sprinkle with the cinnamon-sugar mixture, then scatter chopped dates and nuts (if using).
07 - Roll the dough tightly from the long edge into a log. Using a sharp knife or unflavored dental floss, cut into 12 equal slices.
08 - Arrange the sliced buns cut-side up directly on top of the sticky glaze in the baking dish. Cover and let rise for 30–40 minutes until puffy and noticeably expanded.
09 - Preheat oven to 350°F. Bake buns for 25–30 minutes until golden brown on top and fully cooked through. The glaze should be bubbling around the edges.
10 - Remove from oven and let rest for 5 minutes. Carefully invert the baking dish onto a serving platter so the sticky glaze coats the tops of the buns. Allow to cool slightly before serving warm.
# Expert advice:
01 -
- Vietnamese cinnamon has this incredible kick that makes regular cinnamon feel like a gentle suggestion in comparison
- The dates add this natural chewy sweetness that pairs perfectly with coffee, especially Vietnamese coffee
02 -
- Letting the dough rise fully is non negotiable rushing this step gives you dense, tough buns
- The glaze needs those few minutes of bubbling time to develop the right consistency before you pour it
03 -
- Use dental floss to cut the rolls it cuts through dough cleanly without squishing those beautiful layers
- Dont skip the 5 minute rest before inverting or the glaze will run everywhere instead of coating properly