Vietnamese Cinnamon Date Sticky Buns (Printable)

Soft, pillowy dough spiraled with aromatic cinnamon and naturally sweet dates, topped with a rich buttery glaze for an indulgent breakfast treat.

# What You’ll 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 Make It:

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 7-8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm area 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 constantly until smooth and bubbling, about 2-3 minutes. Pour 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, sprinkle with cinnamon sugar mixture, and distribute chopped dates across the surface.
06 - Roll the dough tightly from the long side. 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 28-32 minutes until golden brown and cooked through.
09 - Let cool for 5 minutes, then carefully invert onto a serving platter so the sticky glaze coats the top. Serve warm.

# Expert Tips:

01 -
  • The Vietnamese cinnamon creates this incredible warmth that lingers way longer than regular cinnamon
  • Dates melt into the filling like caramel, adding natural sweetness without being cloying
  • That moment when you flip the pan onto the platter and the glaze cascades down the sides is absolutely worth the wait
02 -
  • Do not let the milk get hotter than 110°F or it will kill the yeast—test it on your wrist like you would a baby bottle
  • Roll the dough tightly but not so tight that the dates burst through the sides
  • If you wait too long to flip the pan, the glaze will harden and your buns will stick instead of cascading onto the platter
03 -
  • Use unflavored dental floss to slice the dough instead of a knife—just slide a piece of floss underneath the log, cross the ends over the top, and pull tight for perfect slices that do not squish
  • If the glaze hardens in the pan before you flip, pop the pan back in the oven for 2 minutes to loosen it up

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