Imagine sinking your teeth into a warm, gooey sticky bun that transports you straight to the vibrant streets of Vietnam, where traditional flavors dance with sweet, aromatic spices. These Vietnamese Cinnamon Date Sticky Buns are not just a pastry—they're a culinary adventure that combines the rich, caramel-like sweetness of dates with the warm, exotic embrace of cinnamon. Whether you're a baking novice or a seasoned pro, this recipe promises to transform your kitchen into a fragrant paradise that will have everyone begging for seconds!
Prep Time: 1 hrs
Cook Time: 25 mins
Total Time: 1 hrs 25 mins
Cuisine: Vietnamese
Serves: 12 buns
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pitted dates, chopped
- 1/2 cup brown sugar
Instructions
- In a large mixing bowl, combine warm milk (around 110°F) with active dry yeast and a tablespoon of granulated sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate bowl, whisk together all-purpose flour, remaining granulated sugar, salt, and ground cinnamon to create a dry ingredient blend.
- Add melted butter to the activated yeast mixture and stir thoroughly. Pour the wet ingredients into the dry ingredient mixture and mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 45-60 minutes or until doubled in size.
- While dough rises, prepare the filling by mixing chopped dates with brown sugar and additional ground cinnamon in a small bowl.
- After dough has risen, punch it down and roll out on a floured surface into a large rectangular shape, approximately 18x12 inches.
- Spread the date and brown sugar mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side into a tight log, then slice into 12 equal pieces using a sharp knife or bench scraper.
- Place the rolled buns in a greased 9x13 inch baking pan, leaving slight space between each bun. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the sticky buns for 22-25 minutes until golden brown and the internal temperature reaches 190°F.
- Remove from oven and let cool for 10 minutes. Optional: Drizzle with a simple glaze made from powdered sugar and milk if desired.
Tips
- Yeast Activation is Key: Ensure your milk is precisely warm (110°F) to activate the yeast without killing it. A digital thermometer can help you nail this crucial step.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your buns that perfect, soft texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warmed oven (turned off) or a sunny windowsill works perfectly.
- Date Filling Hack: Chop dates finely and mix thoroughly with brown sugar to create an even, spreadable filling.
- Baking Precision: Use an instant-read thermometer to check the internal temperature of buns. 190°F ensures they're perfectly cooked.
- Make-Ahead Tip: You can prepare the dough the night before, let it rise slowly in the refrigerator, and bake fresh in the morning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
