Cinnamon-date sticky buns recipe for a sweet treat

Ingredients for Cinnamon-date sticky buns

• 180 ml buttermilk or plain full-fat yogurt

• 105 ml vegetable oil, divided

• 1 large egg

• 50 g dark brown sugar, packed

• 30 g active dry yeast (about 2¼ tsp)

• 375 g plain flour

• 1 g baking soda

• 5 g kosher salt

• 180 g Medjool dates, halved, pitted

• 10 g ground cinnamon

• 3 g kosher salt

• 45 ml vegetable oil, divided

• 50 g dark brown sugar, packed

• 83 g icing sugar

• 45 ml buttermilk or plain full-fat yogurt

• 5 ml vanilla paste or extract

How to make Cinnamon-date sticky buns

1. Combine buttermilk and 90 ml oil in a small microwave-safe bowl (it won’t become smooth, and that’s fine) and heat in the microwave in three 10-second bursts until just about body temperature; it should feel neither hot nor cold to the touch. Alternatively, heat in a small saucepan over medium-low heat, stirring constantly for about 1 minute.

2. Whisk together the egg, brown sugar, and yeast in a liquid measuring jug until combined, then whisk this mixture into the buttermilk mixture.

3. Pulse the flour, bicarbonate of soda, and salt in a food processor to combine. With the motor running, stream in the buttermilk mixture and process until about 80% of the dough comes together into a ball, which should take about 2 minutes. The mixture will appear very wet at first but will begin to pull away from the sides of the processor.

4. Using a bowl scraper or rubber spatula, scrape the dough onto an unfloured surface; it should still be quite wet and sticky. Knead the dough by pushing it away from you and then pulling it back towards you until a smooth ball forms, which should take about 3 minutes. The dough will become silkier, tighter, and easier to work with as you knead.

5. Roll out the dough into a rough 20 cm square. Fold the dough over onto itself to create an 8x20 cm rectangle, then flatten it slightly and fold it over once more to form a 10 cm square. Roll the dough back out to an 20 cm square and repeat the folding process until you are back to a 10 cm square.

6. Pour the remaining 15 ml oil into a medium bowl and add the folded dough; turn to coat. Cover the bowl tightly and chill the dough until it has doubled in volume, at least 8 hours or up to 1 day.

7. Place the dates in a small bowl and pour in 350 ml hot water to cover. Let them soak until softened, about 10 minutes.

8. Drain the dates and transfer them to a food processor, discarding the soaking liquid. Add the cinnamon, salt, and 30 ml oil, then purée, scraping down the sides as needed, until smooth, which should take about 4 minutes. You should have about 120 ml of purée.

9. Grease a 25 cm cast-iron frying pan with the remaining 15 ml oil. Transfer the dough to a clean, unfloured surface and roll it out to an 20 cm square. Fold it in half into an 8x20 cm rectangle, then fold the rectangle over itself to form a 10 cm square (following the same folding process as before). If the dough feels tough, let it sit for about 5 minutes to relax before trying again.

10. Roll the dough out to a 30 cm square, about 0.5 cm thick. Dollop the date purée evenly over the dough, using a small offset spatula to spread it out, leaving a 1.5 cm border without purée along the edge farthest from you. Sprinkle brown sugar over the purée.

11. Starting at the edge closest to you, roll up the dough into a tight log. Using a sharp serrated knife, trim about 1.5 cm from both ends and discard. Slice the log crosswise into 3 sections, wiping the knife clean between slices, then slice each section crosswise into 3 buns (you should have 9 buns in total, each about 2.5 cm thick). Transfer the buns to the prepared pan as you go.

12. Cover the pan tightly with foil (or a domed lid if you have one) and place it in a warm, dry spot. Let the buns rise until they have doubled in volume and spring back when poked, leaving only a small indentation; this should take 1–1.5 hours, depending on the warmth and humidity of your kitchen.

13. Place a rack in the middle of the oven and preheat it to 180°C. Bake the buns, still covered, until they are puffed, pale, and mostly set, about 20 minutes. Remove the foil and continue to bake until golden brown, about 15 minutes for a soft, squishy bun, or up to 25 minutes for a more toasted finish. Let them cool slightly.

14. Meanwhile, whisk together the icing sugar, buttermilk, and vanilla in a medium bowl until combined.

15. Brush the glaze over the warm buns and serve in the frying pan.

Do Ahead: The purée can be made up to 3 days in advance. Store in an airtight container, cover, and chill. Bring to room temperature before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.