Best 5 Cinnamon Date Sticky Buns Recipes

CINNAMON-DATE STICKY BUNS

Steps:

• Prepare the dough: Combine 1 cup flour with the water, sugar, eggs, yeast and half-and-half in the bowl of a stand mixer fitted with a paddle attachment. Stir on low speed until combined. Let stand, undisturbed, 2 minutes, then gradually stir in 2 cups flour on low speed.
• Switch to the dough hook attachment, set the machine to medium speed, and add as much of the remaining flour as necessary (an additional 2 to 3 cups) to make a dough that just cleans the side of the work bowl. Gradually add the butter and salt, then continue beating on medium speed until the butter is no longer visible, 1 to 2 minutes, scraping down the sides of the bowl and the dough hook as necessary. Cover the finished dough with a clean towel, transfer it to a warm location and let it rest, allowing the dough to double in size, 1 to 2 hours. (You can also cover the dough with plastic wrap and refrigerate overnight. Let the dough come to room temperature for 30 minutes before continuing.)
• While the dough rises, make the date paste: Add the dates, lemon juice and 1 cup/235 milliliters water to a small saucepan. Cook over medium-low, stirring occasionally, until the dates are completely softened and the texture of applesauce, 6 to 8 minutes. Stir in the orange zest, cinnamon and cardamom. Transfer to a shallow bowl to cool.
• After dough has risen, remove the dish towel, punch the dough down and turn it out onto a floured work surface. Butter 2 9-inch cake pans. Using floured hands or a floured rolling pin, press or roll the dough flat and into a rectangular 15-by-10-inch shape. Use a spoon to spread the date mixture evenly over the dough, then roll the dough crosswise into a tight, 15-inch-long cylinder. Cut into 14 rolls (each a little wider than 1 inch) and transfer the rolls to the prepared cake pans, arranging 7 rolls in each pan so spirals are visible. Cover loosely with plastic wrap and let the dough rise a second time, 20 to 30 minutes.
• While the rolls are rising, heat oven to 350 degrees. Once the rolls have risen, bake until deeply golden-brown, 30 to 35 minutes.
• As rolls bake, make the caramel sauce: Add the sugar, corn syrup and 1/4 cup/60 milliliters water to a medium saucepan. Cook over medium-high, undisturbed, until the sugar turns a light amber color, about 10 minutes. Remove saucepan from heat and whisk in the butter until melted and incorporated, then whisk in the cream and sea salt. When the buns are done, drizzle the caramel sauce on top, saving a little sauce to brush on any remaining dry spots. Serve the buns warm.

CINNAMON-DATE STICKY BUNS

Steps:

• Dough:
• Combine buttermilk and 6 Tbsp. oil in a small microwave-safe bowl (it won't get smooth and that's okay) and heat in the microwave in three 10-second bursts until just about body temperature (it shouldn't feel hot or cold to the touch); an instant-read thermometer will register about 98°F. (Alternatively, you can heat in a small saucepan over medium-low, stirring constantly, about 1 minute.)
• Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk into buttermilk mixture.
• Pulse flour, baking soda, and salt in a food processor to combine. With the motor running, stream in buttermilk mixture. Process until about 80% of the dough comes together into a ball (mixture will look very wet at first, then begin to pull away from the sides of processor), about 2 minutes.
• Using a bowl scraper or rubber spatula, scrape dough onto an unfloured surface. (It should still be pretty wet and sticky.) Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. The dough will grow silkier, tighter, and easier to work with as you knead.
• Roll out dough into a rough 8" square. Fold dough over onto itself to make an 8x4" rectangle, then flatten it slightly and fold over once more to make a 4" square. Roll dough back out to an 8" square and repeat folding process (you should be back at a 4" square). Pour remaining 1 Tbsp. oil into a medium bowl and add dough (still folded); turn to coat. Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day.
• Filling and assembly:
• Place dates in a small bowl and pour in 1½ cups hot water to cover. Let soak until softened, about 10 minutes.
• Drain dates and transfer to a food processor; discard soaking liquid. Add cinnamon, salt, and 2 Tbsp. oil. Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about ½ cup purée.)
• Grease a 10" cast-iron skillet with remaining 1 Tbsp. oil. Transfer dough to a clean, unfloured surface and roll out to an 8" square. Fold in half into an 8x4" rectangle, then fold rectangle over itself to form a 4" square (same folding process as you did before). If dough feels tough and uncooperative, let it sit about 5 minutes to relax and try again. Roll out dough to a 12" square about ¼" thick. Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a ½" border without purée along edge farthest from you. Sprinkle brown sugar over purée.
• Starting at edge closest to you, roll up dough into a tight log. Using a sharp serrated knife and long sawing motions, trim about ½" of dough from both ends and discard. Slice log crosswise into 3 sections, wiping knife clean between slices. Slice each section crosswise into 3 buns (you should have 9 buns total that are each about 1" thick). Transfer buns to prepared pan as you go.
• Cover pan tightly with foil (or a domed lid if you have one) and place in a warm, dry spot. Let buns rise until they're doubled in volume and spring back when poked, leaving only a small indentation, 1-1½ hours, depending on how warm and humid your kitchen is.
• Place a rack in middle of oven; preheat to 350°F. Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly.
• Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
• Brush glaze over warm buns and serve in skillet.
• Do Ahead: Purée can be made 3 days ahead. Place in an airtight container; cover and chill. Bring to room temperature before using.

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

CINNAMON ROLL STICKY BUNS

Steps:

• Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
• Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
• Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
• Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
• While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.