Vietnamese Cinnamon Date Sticky Buns (Printable Version)

Soft swirled buns with Vietnamese cinnamon, dates, and sweet sticky glaze topping.

# 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, warmed
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 Steps:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour, stirring until a sticky dough forms.
03 - Knead dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place until doubled, approximately 1 to 1.5 hours.
04 - Melt butter in a saucepan over medium heat. Add brown sugar, honey, cream, and salt. Stir continuously until smooth and bubbling, about 2 to 3 minutes. Pour glaze into a 9x13 inch baking dish.
05 - Mix brown sugar and Vietnamese cinnamon in a small bowl. On a floured surface, roll dough into a 12x16 inch rectangle. Spread softened butter evenly over the dough, sprinkle with cinnamon sugar mixture, and scatter chopped dates on top.
06 - Tightly roll the dough from the long edge. Slice into 12 equal pieces using a sharp knife or bench scraper.
07 - Arrange buns cut-side up in the prepared baking dish over the glaze. Cover and let rise until puffy, about 45 minutes.
08 - Preheat oven to 350°F. Bake for 28 to 32 minutes until golden brown.
09 - Let cool for 5 minutes, then invert onto a serving platter so the sticky glaze coats the top. Serve warm.

# Helpful Tips:

01 -
  • The Vietnamese cinnamon creates this incredible aromatic experience that regular cinnamon just cant match
  • Dates add natural sweetness and a chewy texture that balances the soft dough perfectly
  • That moment when you flip the pan and watch the glaze cascade down the sides is pure kitchen magic
02 -
  • Letting the dough rise in a warm spot is non negotiable, cold kitchens make for sluggish buns
  • Rolling the dough too thin will cause the filling to spill out and create a mess in your oven
  • The inversion step is terrifying the first time but absolutely worth it for that gorgeous presentation
03 -
  • Use unflavored dental floss or fishing line to slice the rolls for perfect cuts without squishing the dough
  • Place your baking dish on a rimmed baking sheet to catch any potential glaze overflow in the oven

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