Cinnamon-Date Sticky Buns
For the dough:
- 5 to 6 cups/640 to 770 grams all-purpose flour, plus more for rolling out dough
- 1 ¼ cups/300 milliliters warm water
- ⅓ cup/65 grams granulated sugar
- 4 eggs, at room temperature
- 2 tablespoons plus 3/4 teaspoon active dry yeast
- 2 tablespoons half-and-half
- ½ cup/115 grams unsalted butter (1 stick), cut into small pieces, at room temperature, plus more for greasing pans
- 1 teaspoon kosher salt
For the date paste:
- 8 ounces Medjool dates, pitted (about 1 cup chopped)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
For the caramel sauce:
- 1 cup/200 grams granulated sugar
- ¼ cup light corn syrup
- ¼ cup/55 grams unsalted butter (1/2 stick), cut into small pieces, at room temperature
- ½ cup/120 milliliters heavy cream
- ¼ teaspoon flaky sea salt
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (14 servings)
463 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 34 grams sugars; 8 grams protein; 84 milligrams cholesterol; 197 milligrams sodium
- 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 whisk attachment. Whisk on low speed until combined. Let stand, undisturbed, 2 minutes, then gradually whisk in 2 cups flour on low speed.
- Switch to the paddle 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.
- If you don’t have a stand mixer, you can do Step 1 by hand: In a large bowl, combine 1 cup flour with the water, sugar, eggs, yeast, half-and-half and salt, and whisk until combined. Let stand, undisturbed, 2 minutes, then add 2 cups of the remaining flour, 1 cup at a time, stirring with a rubber spatula or large spoon. Little by little, continue gradually adding the remaining flour until the dough is too stiff to stir, then transfer the dough to a lightly floured work surface and begin kneading with your hands, adding as much flour as needed to create a smooth, slightly sticky dough. When you’ve added the right amount of flour (an additional 2 to 3 cups, as needed), begin adding the butter a bit at a time, turning and folding the dough between additions to incorporate it. Knead for 4 to 5 minutes, or until there are no remaining visible chunks of butter, adding flour to your work surface as needed to prevent the dough from sticking. Return the dough to the large bowl, cover it with a clean dish towel, transfer it to a warm location and let rest, allowing the dough to double in size, 1 to 2 hours.