Vietnamese Cinnamon Date Sticky Buns (Print)
Soft buns with Vietnamese cinnamon, sweet dates, and sticky caramel glaze. Perfect fusion breakfast or dessert.
# Ingredient list:
→ 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 stand mixer bowl. Let sit 5 minutes until foamy. Add sugar, eggs, and melted butter; mix until combined.
02 - Gradually add flour and salt to yeast mixture. Mix with dough hook on low speed until soft dough forms, about 2 minutes. Knead on medium-low for 6–8 minutes until smooth, elastic, and pulls away from bowl sides.
03 - Transfer dough to lightly greased bowl, turning to coat all sides. Cover with plastic wrap and place in warm, draft-free area. Let rise 1–1.5 hours until doubled in size.
04 - Melt butter in saucepan over medium heat. Add brown sugar, heavy cream, honey, and salt. Stir constantly until sugar dissolves and mixture bubbles smoothly, 2–3 minutes. Pour into greased 9x13-inch baking dish, spreading evenly.
05 - Mix dark brown sugar and Vietnamese cinnamon in small bowl until evenly blended.
06 - Punch down risen dough and turn onto lightly floured surface. Roll into 16x12-inch rectangle, ensuring even thickness throughout.
07 - Spread softened butter evenly over dough surface, leaving 1/2-inch border. Sprinkle cinnamon-sugar mixture over butter. Scatter chopped dates and nuts evenly across surface.
08 - Starting from long edge, roll dough tightly into log. Pinch seam to seal. Using sharp knife or unflavored dental floss, cut log into 12 equal slices.
09 - Arrange buns cut-side up in prepared baking dish over glaze. Cover loosely with towel and let rise in warm place 30–40 minutes until puffy and doubled.
10 - Preheat oven to 350°F. Bake buns 25–30 minutes until golden brown and center reaches 190°F when tested with instant-read thermometer.
11 - Remove from oven and let rest 5 minutes. Carefully invert baking dish onto large serving platter, allowing glaze to cascade over buns. Serve warm.
# Expert Tips:
01 -
- The combination of dates and Vietnamese cinnamon creates this incredible depth that regular cinnamon rolls just cant match
- That sticky glaze gets into every crevice, making each bite impossibly tender and caramelized
02 -
- The water temperature for activating yeast is non-negotiable—too hot and youll kill it, too cold and it wont wake up properly
- Letting the buns rest exactly 5 minutes after baking is the secret to that perfect gooey glaze texture
03 -
- Use unflavored dental floss to cut your rolls—it creates the cleanest slices without squishing the dough like a knife can
- Position your oven rack in the center position for the most even baking and to prevent the bottoms from burning before the tops are done