Vietnamese Cinnamon Date Sticky Buns (Printable)

Soft, pillowy buns with fragrant Vietnamese cinnamon, sweet dates, and luscious sticky glaze. A delightful twist on the classic roll.

# What You 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 - 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.

# Expert Suggestions:

01 -
  • Vietnamese cinnamon has a higher oil content than regular cinnamon, giving these buns an unmistakable warmth that people will ask about
  • The natural sweetness from dates means you can cut back on processed sugar without anyone noticing
  • That sticky glaze creates the most incredible caramelized bottom that makes every bite memorable
02 -
  • Vietnamese cinnamon (Saigon cinnamon) is significantly stronger than regular cinnamon, so do not be tempted to add more
  • Letting the dough rise properly twice is non-negotiable for that light, fluffy texture that separates great buns from dense ones
  • The five minute rest before flipping is crucial, flip too soon and the glaze runs, flip too late and it sticks to the pan
03 -
  • Toast your nuts in a dry pan for 3 to 4 minutes until fragrant, let them cool before adding to the filling
  • If the glaze hardens before you flip, pop the dish in the oven for 2 minutes to loosen it
  • Use unflavored dental floss instead of a knife for clean cuts that do not compress the dough

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