Vietnamese Cinnamon Date Sticky Buns (Printable)

Soft, fluffy buns swirled with aromatic Vietnamese cinnamon and chopped dates, topped with a buttery brown sugar glaze that caramelizes beautifully while baking.

# What's Needed:

→ 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

# How to Make It:

01 - In the bowl of a stand mixer, combine warm milk, warm water, and yeast. Let sit for 5 minutes until foamy. Add sugar, eggs, and melted butter; mix until combined.
02 - Gradually add flour and salt, mixing with the dough hook until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.
03 - Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
04 - In a saucepan over medium heat, melt butter. Add brown sugar, cream, honey, and salt. Stir until smooth and bubbling, about 2-3 minutes. Pour glaze into a greased 9x13-inch baking dish.
05 - In a small bowl, mix brown sugar and Vietnamese cinnamon until well combined.
06 - On a floured surface, roll dough into a 16x12-inch rectangle. Spread softened butter over dough, sprinkle with cinnamon-sugar mixture, then scatter chopped dates and nuts.
07 - Roll up dough tightly from the long side. Cut into 12 equal slices using a sharp knife or dental floss.
08 - Place buns cut-side up on the glaze in the baking dish. Cover and let rise 30-40 minutes, until puffy.
09 - Preheat oven to 350°F. Bake buns for 25-30 minutes until golden brown and cooked through.
10 - Remove from oven and let rest 5 minutes. Carefully invert buns onto a serving platter so the sticky glaze coats the tops. Cool slightly before serving.

# Tips for Success:

01 -
  • The Vietnamese cinnamon creates this incredible warmth that lingers on your tongue
  • Dates bring natural sweetness that caramelize into something extraordinary
  • That sticky glaze turns ordinary breakfast into an occasion worth savoring
02 -
  • Warm liquid should feel like bathwater, hot enough to activate yeast but not kill it
  • Using dental floss to cut rolls creates cleaner slices than a knife
  • That five minute wait before inverting is crucial for the glaze to set properly
03 -
  • Measure flour by weight for consistent results every time
  • Toasting the nuts before adding them deepens their flavor considerably
  • A sprinkle of flaky sea salt on top elevates the entire experience

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